Sally Williams Fine Foods 

Since year 2004, Mrs. Dorothy Solomon from the the company Sally Williams Fine Foods, South Africa, has made enrobed soft-textured gourmet nougat by means of 2T130pT tempering system and a 2MP24 enrober with a 9,3 meter cooling tunnel.

www.sallywilliamsfinefoods.com

The Chocolate Studio

The Chocolate Studio in Cape Town is offering specialised training workshops to entry level chefs, non professionals and chocolate enthusiasts. During the workshops the participants will obtain a better understanding of the world of chocolate.

For the enrobing part of the workshops Mrs. Bulelwa Mzwali and the chef Mr. Dimo Simatos has since 2006 used a Chocoma enrober model 5B18A with a one metre paper take-off table.

www.chocolatestudio.co.za