Enrobing

The process of coating food items with a thin layer of tempered (liquid) chocolate. This can either be done by hand by dipping items into tempered chocolate, or by an enrobing machine, which showers the centres (caramels, creams, ganaches) in liquid chocolate as they travel on a conveyer belt. The covered items then pass through a cooling tunnel so the chocolate can set.

Chocolates that are not enrobed are moulded in metal or plastic moulds.