Protecting chocolate panned goods with a glaze

A chocolate-coated candy has a dull surface right after the chocolate coating phase. Panned chocolate goods must show a glossy surface. A specific glaze is chosen and applied under controlled conditions.

Updated Aug 02, 2021 - 10 min Read


Core products

The core is generally a panned chocolate sweet. Glazing can also be applied to a flat surface, although in this case, a glossy surface is rather obtained by the proper of the chocolate mass prior to moulding.



Ingredients for glazing differ in types and purposes:
Water-based, sugar and hydrocolloid concentrated solutions: the purpose is to ‘seal’ the surface to prevent fat migration, harden the surface, offer a smooth surface to the final glazing application
Alcohol-based solution of resins, essentially shellac resin: the purpose is to ‘finish’ the surface to prevent water migration from the outside to the chocolate layer, thus avoid sticking, reduce the friction, definitely enhance the gloss
Combination of both above solutions may exist in one form, for some product or for convenience; an alternative to alcohol exists as well. But these options do not yet achieve the same level of shine.


How does it work?

The operation occurs in a rotary pan.
The pan has to be thoroughly cleaned prior to glazing. Traces of fresh chocolate tends to prevent a proper glazing, just as does any trace of dust, sugar, etc. The pan needs to be dedicated to this operation: traces of glazed chocolate does not hinder glazing.


Pouring of the chocolate items



Dribbling of the ingredient


Dispersion by rotation and friction



Setting by drying


Coating system

The pan is identical to the chocolate coating pan. It has baffles to enhance the rotation and tumbling


Coating system

Coating pan, courtesy of BCH


How do you measure your success?

Key quality features

Chocolate glazing is a rather simple operation for great benefits:

Surface aspect

The surface must be even and void of dull parts

Product integrity

No traces of chocolate should smear the items by shear or melting


No traces of chocolate should smear the items or the pan wall by shear or melting

Key quality parameters

There are specific factors to control


The ingredient is chosen depending on the chocolate item and production contraints. The dosage is precise to avoid discrepancies in processing or on the product


The pan shape and baffle design handle the product without damages


Air moisture and temperature affect the result