By completely covering the center with chocolate, the shelf-life of the product may be extended. This primarily applicable to centers that, if no covered, could be prone to moisture loss, oxidation or microbial action.
Enrobing can begin as soon as the centers have been sufficiently air-dried. Chocolate must be well tempered because over-tempering will create thick coating and will make revoking excess chocolate more difficult.
Normally the thickness and form of the coat are controlled by blowing off the excess mass using air and then vibration.
The quality of the temper should be closely monitored to ensure a thin, even coating of chocolate.
Molding gives a more obvious gloss to the finished product, whilst enrobing can cope with complex shapes and gives a soft and pleasing finish to the article.
Originally enrobing machine was introduced for chocolate coating; it now is also used for cream coating and caramel coating.
Enrobing process of chocolate
