Chocolate enrobing

Chocolate enrobing is a process where a product, such as a confection or biscuit, is coated with a thin layer of melted chocolate. The item is typically passed through a curtain or stream of liquid chocolate, which coats it uniformly. After coating, the chocolate solidifies, creating a smooth, glossy outer shell that enhances flavor, appearance, and shelf life. This technique is common in chocolate manufacturing and artisanal confectionery, providing an attractive finish and protecting the inner contents. It requires precise control of temperature and handling to ensure a consistent, high-quality coating.