18. Coating and Decorating
We coat and decorate our chocolate to make the most attractive chocolates possible. This is a three-step process:
1-Undercoating: the filling is rolled over a bed of chocolate, which, when cooled, creates the bonbon “undercoat”.
2-Coating: the undercoated filling is rolled through a curtain of liquid chocolate which coats it completely.
3-Decorating: once coated, the bonbons can be decorated using forks, various ingredients or patterned transfers.