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Enrobing
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Because bars are large, it is generally better to enrobe them with chocolate rather than to dip them using forks. The technique for enrobing the precoated cut bars is as follows:
- Place Bars Precoated side down on an icing screen over a piece of parchment paper.
- Use a Ladle to pour tempered chocolate over several bars.
- Vibrate the Screen lightly to remove excess chocolate.
- Use an Offset Palette Knife to remove each bar from the screen. It is vital that the bars be removed before the chocolate sets.
- Place the Bars on a piece of clean parchment paper on a flat surface.
- Finish as Desired.
- Allow to Crystallize Fully—preferably overnight—before wrapping.
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