APPLICATION

Enrobing of a confectionery center with chocolate

Enrobing is a specific term as it consists in the application of thick layer of fluid chocolate on a core product and controlling its setting to achieve a uniform thickness. It is a ubiquitous process that requires mastering the chocolate preparation depending of the composition: simply melting and regular tempering.

Updated Jul 31, 2021 - 10 min Read

BASE

Core products

Any product can potentially be enrobed with chocolate: a chocolate item itself, a biscuit, a cereal bar …

RECIPE

Ingredients

The sole and only ingredient is “a” chocolate mass. It is a mix of:
Cocoa mass, issued from a fermented cocoa beans, composed of:
Cocoa solids
Cocoa butter
Sugar
Other additions to change its taste such as
Milk powder and fat
Vegetable fats
Emulsifiers
The definitions of the diverse types of chocolate is strictly regulated to prevent frauds.

PROCESS

How does it work?

A chocolate must generally undergo a process which will allow it to set in a partly crystallized form. This lends its crispiness or snap to the material.
This carefully controlled process called tempering runs as follows:
Melting of the chocolate mass to obtain a fluid mass;
Cooling to crystallize back the different fat types composing the cocoa butter;
Reheating to melt back some of the fats.
The chocolate mass is then composed of melted and crystallized in a given proportion which will initiates the appropriate setting when cooled. The enrobing operation consists then in:
Presenting the base product on a conveyor;
Passing through a curtain of melted chocolate;
Dripping of the excess which is recovered.
It is a continuous operation in industry.
After enrobing, the product is cooled progressively in a long tunnel.

1.

Tempering of the chocolate mass

5

2.

Application by dribbling

3.

Removing the excess chcolate

5

4.

Cooling for proper crystalization

PROCESS

Coating system

The enrobing machine is made of:
A mesh conveyor
A device receiving the melted chocolate and forming a falling curtain across the conveyor
A recovery tray
The enrober is coupled with a tempering system which constantly recycles the chocolate and processes it through the above-described heating-cooling-heating cycles.
Temperature is carefully controlled throughout the whole tempering and enrobing processes.
Note that the enrobing process applies to a range of products other than sweet, with the application of another substance having similarity with chocolate : fondant on bakery, emulsion on fruit skin for preservation, wax on cheese …

PROCESS

Coating system

The typical aspect of an enrober.

PRODUCT EVALUATION

How do you measure your success?

Key quality features

Chocolate is a demanding referee

Surface aspect

Perfectly set chocolate is glossy

Texture

The hard shell gives a crunchy feeling, termed “snap”

Stability

Over time, the surface retain its gloss and show no marble effect “blooming”

Key quality parameters

The process displays critical factors to control

Chocolate

The chocolate composition may include other vegetable fats

Temperature

Temperature plays an important role throughout the process from tempering (crystallization), dribbling (viscosity), cooling, handling and delivery

Environment

Air moisture and temperature affect the result