Enrobing

Enrobing refers to the operation of coating a centre, ganache, praliné or fruit jelly, with a thin layer of tempered chocolate. Carried out with a dipping fork or an enrobing machine, it requires fluid couverture chocolate to produce an even, glossy shell. This coating shields the bonbon's core from oxidation and moisture while contributing the crisp snap characteristic of properly crystallised chocolate, a hallmark of well-executed confectionery in a chocolatier's range.