Classic dark flavour

Sure to be an all-round crowd pleaser, this dark coating offers a smooth melt and is perfect for enrobing a range of sweet treats, from desiccated coconut to roasted almonds. Because this coating is comprised of non-hydrogenated lauric fats, we advise that you melt, apply and then shock cool in the fridge to ensure it retains its wonderful colour and sheen. 

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.