Chocolate. There are few foods that people feel as passionate about — a passion that goes beyond a love for the “sweetness” of most candies or desserts: after all, few people crave caramel, whipped cream, or bubble gum. Chocolate is, well, different. For the true chocoholic, just thinking about chocolate can evoke a pleasurable response.

Chocolate is our favourite ingredient to work with. It is versatile, we can be creative with it and it tastes good. We have expanded our chocolate division of Cakes & Desserts and now offer an enrobing service . If there is anything you would like enrobed fully or partially, we can help you. Chocolate enrobing service for  bars, biscuits, treats, dried fruit, etc using either local chocolate or Belgian chocolate.

Enrobing may have several definitions, but basically it is covering a confection or snack center with chocolate or compound coating. Hand or fork dipping of confections was probably the earliest form of enrobing. Enrobing mechanically  we can think of it as product going through a chocolate curtain after  which we remove the excess amount of chocolate before it hardens. Confections are enrobed  for several reasons, including the following:

• It increases shelf life of product
• It reduces moisture loss
• It maintains product shape, especially those with soft centers
• It allows the product to be easier to eat
• It improves the flavor—what doesn’t taste better with chocolate!