This process is to provide a delicious coating of chocolate on products such as pretzels, chips, peanuts, popcorn, cookies and peanut brittle.
Enrobing can be carried out with chocolate or compound coatings (compound coating is a replacement product made from a combination of cocoa, vegetable fat, and sweeteners). Enrobing can also be done with caramel, sugar icing and fondant.
A skillful chocolatier will ensure that a thin layer of chocolate is left on the chocolate, with no pooling of chocolate at the base of the chocolate.
Enrobing of a product starts with a product on the feed band; the enrober maintains the chocolate at a constant temperature ensuring a homogeneous mass, pumps it into a flow pan. The chocolate then flows from the pan into a chocolate curtain, completely coating the products passing through. The excess coating is removed by vibration or air drying.
The thickness of the coating can be regulated, A common process is to pass products under a current of air. This removes excess coating which can be recycled.
Through covering the centre with chocolate or compound coatings, the shelf-life of the product may be extended. This is primarily applicable to centers that, if not covered, could be prone to moisture uptake/loss, oxidation, or microbial spoilage.
Other benefits of enrobed chocolates:
*Thin Crisp Covering to the chocolate.
*Allows multiple ways of decorating the chocolate; fork marks, cocoa butter transfers, herbs, spices, gold leaf etc.
Chocolate enrobing: Process and advantages
