Wednesday, August 11, 2021

Chocolate-covered confection

Larger candy pieces and those are not round normally are coated with molten chocolate by the method known as enrobing. Enrobing is a process that involves covering a confection or snack with chocolate or chocolate coatings. In this case, the candy centres first are “bottomed” by passing on a screen over layer of molten chocolate.

They then passed through a tunnel in which they are showered by molten chocolate. Excess liquid chocolate is drained and returned to the tunnel and the emerging pieces quickly cool, solidifying the coating. To avoid blooming problems, temperature changes in the tunnel should be gradual, and the relative humidity properly controlled.

The chocolate serves as a thick shell and support for the confection. Through covering the centre with chocolate or compound coatings, the shelf-life of the product may be extended. This is primarily applicable to centres that, if not covered, could be prone to moisture uptake/loss, oxidation, or microbial spoilage.
Chocolate-covered confection
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