Abstract

Enrobing is a process that involves covering a confection or snack with chocolate or chocolate coatings. Traditionally,
this process was slow and involved manually dipping the pieces into melted chocolate by hand. As demand for
chocolate-coated sweets increased, it became impractical or impossible to employ enough people to dip sweets into
melted chocolate to keep up with production demand. 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). An advantage of compound coatings is that they may set faster and no tempering (the process in which
chocolate masses are thermally treated to produce a small fraction of homogeneously dispersed, highly stable fat
crystals of the correct type and size) is needed1. Some typical examples of enrobed products are shown in Figure 1
(page 37). They include wafer bars, fondant centres, jellies, nuts, biscuits and ice cream.