Test the full confectionery process
Evaluate the sample after melting, holding, depositing or enrobing, cooling and storage. Settling, thickening or bloom can appear after a holding period, so testing only the freshly melted chocolate may miss important production behavior.
Frequently asked questions
Which chocolate format is used for enrobing?
Chocolate buttons are a practical format for melting and enrobing. The selected product should be tested for working viscosity, cooling and finished appearance.
Can colored chocolate slabs be supplied?
White, milk, dark and custom colors can be discussed, subject to formulation, sample approval and order volume.
Can chocolate be matched to an existing product?
A reference sample, photo or current specification can help define the starting point for development.