Dark and decadent 

Ideal for coating or covering, this coating tastes, looks and tastes like extra dark chocolate, with no tempering required. Use your preferred method of melting and after setting, the end result will give a satin gloss finish. An intense and astringent flavour profile also makes this a viable option when working with extra-sweet truffle or a white chocolate ganache, for a complementary flavour. 

Why coating? 

While they look similar on the surface, coating chocolate and ‘standard’ chocolate actually offer two very different results. Coatings are products that allow you to simply melt and start working. This means you can use it as a quick solution to drizzle onto a cake or dip a slice of marzipan into with fabulous visual results. If you were to temper and use traditional chocolate chips in the same manner, you would get a more glossy finish and a harder snap but without the benefit of simply melting and pouring, as this would require tempering which isn’t always the easiest in baking environments. 

What is enrobing?

Sometimes described as a ‘waterfall of chocolate’, this process glazes your product in chocolate, to give it a hard outer shell and a glossy finish. An example of enrobing would be dipping a filled truffle shell in tempered chocolate (or a coating, in this case) to seal the filling and add an appealing finish. Ideal for a shop display of your finest chocolate works.