What is the process of coating confections with chocolate called?

The process of coating confections with chocolate is known as enrobing. Enrobing involves the use of a machine or a manual technique where a confection passes through a curtain of melted chocolate, effectively covering it completely. This technique is commonly used in the confectionery industry for products like chocolate-covered nuts, fruits, and various candies.

Enrobing is preferred because it creates a smooth and uniform coating on the item being covered, enhancing not only the visual appeal but also the flavor and texture. The process is efficient for large-scale production, allowing for consistent results and a high-quality finished product.

While other methods like dipping involve manually submerging the confection in chocolate, enrobing is a more automated and refined approach. Molding refers to shaping chocolate into specific forms rather than coating, and panning is a process that involves rotating the confections in a pan to apply chocolate, sugar, or other coatings, but it is not typically identified as the main coating process in the same way that enrobing is.