Why It Matters and Where You Can See It Live

There’s a reason why truly exceptional chocolate leaves a lasting impression, the glossy finish, the clean snap and the perfectly timed melt. Behind this sensory experience are two critical yet often overlooked processes: tempering and enrobing. When either falls short, the result is noticeably compromised. A dull appearance, a softened texture and a lackluster mouthfeel can turn a potential “wow” moment into a forgettable one. Precision in these processes is not just technical, it’s essential to delivering consistent, high quality chocolate.

Tempering is the precise process of aligning cocoa butter crystals within chocolate, with a particular focus on achieving Form V crystals, the polymorphic structure responsible for chocolate’s  glossy appearance, firm texture and clean snap.

Cocoa butter can crystallize in six different forms (Forms I to VI), but Form V is the ideal structure for finished chocolate products. It offers the best balance of shine, snap and melt-in-the-mouth feel. Achieving this form requires carefully controlled temperature cycles. Even a slight deviation by just a degree can lead to the formation of unstable crystals, resulting in chocolate that appears dull, feels soft or develops a white, chalky bloom on the surface.

Then comes enrobing, where each praline or protein bar gets a smooth coat of tempered chocolate. While it may sound straightforward, enrobing demands precise coordination of multiple variables. Chocolate temperature, flow rate, centre consistency, blower speed and cooling parameters must all work in harmony to achieve a flawless finish.

When done correctly, enrobing enhances not just the product’s taste and texture, but also its visual appeal, often transforming it into something that looks as refined as it tastes.

Why does this matter? Because your customer judges with their eyes long before they taste. Perfect coating isn’t just about looks, it improves shelf life, reduces rework and gives your product a premium feel. In a market flooded with options, details like these are what set you apart.

Here’s the part worth noting: from 20th to 22nd August 2025, visit Vedic Pac Systems booth at Anuga FoodTec India (Hall 3, Booth G22) for live trials on the Sollich Minicoater Type MC 420.

This compact, German engineered & manufactured machine combines both enrobing and built in tempering, delivering the kind of precision typically seen only in full scale production lines. It’s ideal for R&D labs and small batch production, offering consistent, high quality results.

Watch live demos, explore the technology, and experience the results first hand. You are also welcome to bring your own chocolates or products, we will be running live trials throughout the event, so you can see how it performs.

📽️ Watch the Minicoater in Action : Here