Chocolate enrobing is a process that includes covering or coating a confection or snack with chocolate. Typically, an enrobed chocolate is when its centre is made first and then fully coated in a thin layer of chocolate. Traditionally, chocolate enrobing is done manually by hand-dipping the filling, snack, or confection in tempered chocolate. However, this process is slow and time-consuming. That is why the chocolate industry uses chocolate enrobing machine. As demand for chocolate-coated sweets increases, the use of this machine becomes more important. The machine can do the job faster and more accurately. Read on to learn more about chocolate enrobing.
The Enrobing Process
Chocolate enrobers come in various sizes, suitable for small-scale and large-scale production. Also, there are different designs available to meet all requirements. While the basic elements of enrobers have remained unchanged over the years, the operation method and degree of precision have significantly changed.
When processing real chocolate, a tempering unit is always required. Whether an enrober is fitted with an internal or external temperer, it has the same basic component. The centre that enters the enrober needs to be maintained at 21-24°C, and the enrobing chocolate possesses the desired viscosity and rheological properties. Cold centres can result in the coating shell cracking or blooming as the centre mass expands when it warms. Warmer centres are likely to result in bloom issues because the residual heat will increase the enrobed sweets’ chocolate temperature.
Cooling the Enrobed Chocolate
Once enrobed, the product enters a cooling tunnel to let the coating harden. Ensuring gradual temperature changes in the tunnel and properly controlling the relative humidity is important to avoid blooming issues. A dew point that is lower than room temperature will lead to the condensation of moisture on the product and cause sugar bloom. Coating and filling the chocolate must be done at 18°C to ensure trouble-free packaging.
What is a Perfectly Enrobed Product
An enrobed product can only be bought if it looks glossy. Gloss is determined by the reflected light. A flat surface with plenty of small crystals that take place during tempering and cooling will lead to the product looking shiny. There are different forms of crystal in which cocoa butter can solidify. But, only the high melting forms bv and bvi are stable. The crystal form bvi offers good gloss, good mouldability, and long shelf life. This super stable crystal forms only after prolonged storage.