How do they coat maltesers in chocolate?

The coating process for Maltesers involves several steps. Here is a general overview:

1. Preparation of Chocolate: The chocolate used for coating is typically a blend of cocoa solids, cocoa butter, sugar, and other ingredients to achieve the desired taste and texture. The chocolate is melted and tempered, which is a crucial step to ensure a smooth, glossy, and stable chocolate coating.

2. Malteser Production: The Maltesers themselves are produced by combining malted barley extract, dried skimmed milk, sugar, glucose syrup, and other ingredients to create a light and airy center. The mixture is shaped into small, round balls and set aside for hardening.

3. Coating Process: The first step in the coating process is applying a thin layer of pre-crystallized chocolate onto the Maltesers. This base layer helps the subsequent coating adhere better.

4. Primary Coating: The Maltesers are then placed into a rotating pan or drum where tempered chocolate is poured over them. The rotation ensures that the chocolate evenly coats the Maltesers and covers any gaps.

5. Cooling and Air Drying: After the primary coating, the Maltesers are cooled to help solidify the chocolate. This can be done using fans or cooling tunnels.

6. Secondary Coating: In some cases, a second coating of chocolate is applied to ensure a uniform and thick layer. This step is optional but helps ensure consistency in the coating.

7. Additional Treatments: Depending on the desired finished product, additional treatments may be applied, such as adding colored sugar coatings or flavorings.

8. Packaging: Once the coating process is complete, the coated Maltesers are packaged into their respective containers, such as bags or boxes, to maintain their freshness and quality.

It's important to note that the specific equipment and methods used in the coating process may vary among manufacturers.