Enrobing

Coating a centre material, such as nougat, biscuit, fondants or caramel, in chocolate. Tempered chocolate is essential for a glossy, snappy shell. The centres travel on a moving wire belt beneath a curtain of chocolate, with the excess recirculated to build an even layer. The enrober’s blowing and vibrating rods remove excess chocolate and create decorative wave patterns, while a bottoming trough coats the base. Chocolate temper — the stable Form V cocoa butter crystals — determines gloss, snap and bloom resistance; de-tempered chocolate enrobes dull and streaky. Centres must be at the right temperature to avoid cracking the shell.