Chocolate Enrobing

Chocolate enrobing is a process that uses a “waterfall” of chocolate to provide a delicious coating of chocolate on products such as pretzels, chips, peanuts, popcorn, cookies and peanut brittle. The coating can consist of milk, dark, or white chocolate, as well as other coatings. During the enrobing process, a curtain of chocolate covers the product. The bottom of the product is coated at the same time by passing over a pool of chocolate. Our chocolate enrobing operation is capable of coating approximately 16.4 million pounds of products per year!

Our enrobing operation also features three 42” wide lines that are supported by state-of-the-art Sollich tempering systems. These highly advanced systems are capable of providing ideal enrobing conditions for a wide range of centers. Our enrobing equipment is custom-built to handle wash down changeovers, which are an essential component of our Allergen Control program.  We’ve recently enhanced all three enrobing lines with custom-built feeding systems, improved contrast drizzling, and efficient product topping applicators.

Contact us today to learn more about how our enrobing process can benefit your business.

Our State-of-the-Art Chocolate Enrobing Process

This is our chocolate enrobing area. The enrobing process creates a waterfall of chocolatechocolate-enrobing that we use to coat products with chocolate by passing them under the waterfall, thus, “ENROBING” them in chocolate. The process starts with the tempering of the chocolate in the tempering units.

The tempered chocolate is pumped to the enrober and distributed across the 42″ feed. With a wire mesh conveying belt, excess chocolate falls through the belt for another journey into the waterfall.

You may notice, at the exit end of the enrober, is a thin rotating rod called a detailer. The purpose of this rod, that rotates counter to the product flow, is so that the product exiting the enrober does not have a tail – thus the name “de-tailer”. Each of these three enrobers has identical capabilities.

After enrobing, the product passes into the cooling tunnel. The tunnel has a counter-current airflow so that the chocolate tempering process is not “shocked”. In other words, the conditions in the cooling tunnel are part of the chocolate tempering process. With this type of air flow, the cocoa butter crystals set-up in a manner consistent with a finished product that has a perfect set and fine gloss that our customers expect.

The speed of the tunnel belt varies with the load in the tunnel. The products that we enrobe are pretzels, popcorn, cookies, peanut brittle, chips and peanuts.

We can enrobe products in milk, white, or dark chocolate or in chocolate- flavored or colored compound coatings. All of these enrobers are CIP (clean-in-place) to comply with our allergen control plan. In addition, this kitchen supports Kosher, RSPO, and Fair Trade certifications.

When all three enrobers are running pretzels, we can produce upwards of 30,000 lbs per shift.


We use our enrobing process to create many delicious chocolate-covered treats. Chocolate-covered pretzels are one of our most popular items.

In addition to chocolate-covered pretzels, our caramel clusters are another popular confectionary product we offer using our expert enrobing process. These mouth-watering treats have a nut base, typically peanuts, pecans or a mix. The nut base is first drenched in caramel and then enrobed in chocolate, the result is a crunchy, buttery, chocolaty sweet treat.

When you bite down on one of our caramel clusters, you’ll start with the smooth chocolate outer layer that’s the perfect thickness of sweet, smooth chocolate. The next layer you’ll encounter is our caramel — gooey deliciousness that is rich and buttery. Finally, you’ll bite into the inclusion: a salty, crunchy nut exploding with flavor. As you pull the candy away from your mouth, you’ll often leave soft strings of perfectly smooth caramel behind, a testament to how silky our celebrated caramel recipe is.

While peanuts and pecans are the most popular inclusion of our caramel clusters, we can also make caramel clusters using cashews, macadamia nuts and more. When it comes to our caramel clusters, your options are virtually endless but always delicious!

To learn more about the enrobing process or the delicious chocolate-covered confectionary treats we offer, contact us today.


If you’re looking to add chocolate-enrobed candies or caramel clusters to your product offerings but don’t have the production capacity, our contract candy making capabilities can provide the perfect solution. We’ve been actively engaged in candy co-manufacturing for more than 30 years; we’ll work closely with you to create, develop, market and distribute your product. We can also offer customized contract candy solutions such as various types of chocolate for enrobing, or producing caramel clusters in your choice of nut centers. Our minimum order for custom runs is 40,000 lbs.

We can also accommodate your private-label candy making needs for chocolate enrobing and caramel clusters. Our substantial experience working with national and regional retailers and other snack and confectionery entities allows us to expedite product-to-launch times, while also ensuring you offer a private-label product of the highest quality. We’ve also designed our customized private-label candy manufacturing services to empower our customers to meet their aggressive profit margin goals.