Chocolate assortment, confections bars coated with chocolate and chocolate cookies and cakes are all manufactured by the coating process known as chocolate enrobing.
Since it was discovered that food pieces could be coated with chocolate as a way of creating new and wonderful taste sensations, candy makers have accumulated a wide variety of shapes, sizes, textures and recipes for articles to be coated.
Until the early 1900s chocolates were coated by hand, or by automated batch techniques copying hand-dipping methods.
The first enrober is credited to Ernest Paul Frederic Magniez of France in 1901 and was produced by A Savy.
The early chocolate makers who started as manufacturers stayed manufacturers and were coaters as well.
Swiss companies such as Nestle, Suchard, Lindt, Tobler, and Callier began as manufacturers and coaters with their special consumer candies and continued as both.
History of chocolate coating
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