Enrobing
Enrobing is coating an item in a layer of tempered chocolate by dipping or by pouring over. Unlike shell work, the filling is shaped first and the coating is applied around it, following its form.
The centre — cut ganache, marzipan, praliné — is chilled first and often given a thin pre-coat: a layer of chocolate on one face, so the piece holds together and does not push moisture into the main coating.
The centre should be close to room temperature. Too cold and the chocolate sets too fast, producing cracks or condensation beneath the coating; too warm and it melts the working chocolate and knocks it out of temper.
Excess chocolate is removed with a dipping fork or a grid, and the piece is transferred to parchment. The mark left by the fork on the base is traditionally how the filling is identified within a boxed selection.