SubscribeRandom Facts
• A common term in the confectionery industry, and pretty much nowhere else, is “enrobed,” which means to fully cover something in chocolate. Enrobing is done through the use of a dipping fork, the fingertips (if the enrobing vat is not too hot) or with specialized automated machinery in candy-bar manufacturing facilities. (See Hershey’s “Mounds” bar, comprising sweetened coconut *enrobed* in dark chocolate.)