Enrobing is the process of coating a confection, candy center, or other food item with a layer of chocolate by passing it through a curtain of flowing tempered chocolate. In industrial settings, an enrobing machine consists of a conveyor belt that carries items through a waterfall of liquid chocolate, followed by a vibrating table that removes excess chocolate and an air blower or cooling tunnel that sets the coating.
For Dubai chocolate making, enrobing is relevant when creating filled chocolates or truffles rather than molded bars. Some chocolatiers make Dubai chocolate truffles by forming balls of pistachio cream mixed with knafeh crumbles, chilling them, and then dipping or enrobing them in tempered chocolate. At home, enrobing can be approximated by using a dipping fork to submerge filling pieces in a bowl of tempered chocolate. The technique produces a thinner, more even coating than hand-dipping and gives truffles a more professional appearance.