MetaGlossary.com: Enrobing

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Keywords: Chocolate, Ganache, Pouring, Fondant, Praline

Related Terms: Bittersweet, Cacao , Chocolate, Cocoa, Confectionery, Cream , Fondant, Gateau, Marzipan, Neapolitan Ice Cream, Praline, Trifle, Truffle, Cocoa Butter, Mascarpone, Creme Fraiche, Vacherin, Ganache, Tiramisu, Couverture, Dark Chocolate, Milk Chocolate, White Chocolate, Clotted Cream, Creme De Cacao, Unsweetened Chocolate, Cocoa Bean, Conching, Gianduja, Dacquoise, Nougatine, Truffles, Ice Cream, Double Cream, Mexican Chocolate, Brownie, Cocoa Powder, Ladyfinger, Dollop, Sundae, Chocolate Liquor, Cocoa Beans, Bittersweet Chocolate, Hot Chocolate, Parfait, Bavarian Cream, Chocolate Bar, Bombe, Klondike Bar

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Covering a chocolate, or intended centre of a chocolate, with a layer of liquid chocolate.

http://www.chocolatebox.com.au/glossary.shtml

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Pouring a thin coat of chocolate over something, such as a ganache interior.

http://burdickchocolate.com/about-chocolate-glossary.asp

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The act of coating a candy center by pouring chocolate over it, usually by mechanical means.

http://www.luxurysweetsonline.com/custom.aspx?id=29

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Coating an item in chocolate -- such as coating ganache to create a truffle, or coating a fondant-wrapped cherry to create chocolate-covered cherries.

http://www.ohsochocolate.com/chocolate_glossary.html

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