**Figure 5.**

*Enrobing technique. Source: https://biztaskplus.com/chocolate-enrobing-how-it-works-using-a-chocolate-enrober/.*

produces a bland taste, moisture loss takes place and more oil absorption during frying, and to overcome this problem, coating with edible batter may improve palatability and flavour of it. This method is largely used in the chocolate industry. The principle behind using enrobing in the chocolate industry is to cover the centre of confectionery with tempered chocolate [114].
