Molten chocolate

Molten Chocolate Cakes, also known as Lava Cakes, are warm individual-size chocolate cakes with oozing chocolate centres. Molten chocolate is a unique combination of a traditional chocolate cake and a soufflé. Although the center is liquid, the internal temperature still reaches 160ºF.

It was reported that chocolatier Jean-Georges Vongerichten invented the dish in New York in 1987. According to Vongerichten, he accidentally pulled a chocolate sponge cake out of the oven before it was finished and discovered a runny center. It was so delicious that he decided to invent a cake that was intentionally molten in the center.

Molten chocolate cakes became famous for a reason: they're cakey on the outside with an irresistible center of warm dark chocolate flowing through the middle.

Molten Chocolate Lava Cakes are a rich, decadent, gourmet dessert that are surprisingly easy and uncomplicated to make.
Molten chocolate

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