An enrobed chocolate is any candy, cream, fruit, or nut that is covered in a chocolate coating. The most common (and best) creamy centers are fondants, however, almost any fresh or dried fruit may be used. The centers may be cooked or uncooked, elegant or simple, unusual or wonderful. The result is a center that is covered in chocolate to be eaten as a confection. Enrobing is done by either by using a dipping fork, the tines of a regular fork or with your fingertips, as long as the enrobing recipe is not hot. If you don't have dipping forks then use two plastic forks with the two center tines removed.

NOTE: Chocolate melts easily, so when using your fingertips, do so quickly (your palms are even warmer).

TYPES OF CHOCOLATE COATINGS: 

Using tempered chocolate is preferred so the chocolate set properly.  

If using melted chocolate, some choose to add a bit of baker's wax or paraffin. This is an edible substance that also helps to keep the chocolate solid at room temperature and to give it a nice, glossy sheen upon cooling. It keeps the chocolate "dippable" for a longer period of time. The label on most paraffin boxes state it is not for human consumption, but it is still used -- it's purely a subjective decision. 

Manufactured candy coatings can be used for enrobing candy centers with. They are known under the names of: Summer Coating or Confectioner's coating = compound coating or chocolate = chocolate summer coating = decorator's chocolate = confectioners' chocolate = confectionery coating = chocolate flavored coating = confectioners’ coating chocolate   

Note that candy coating's lack cocoa butter and aren't considered "chocolate". Many have a good taste and are EASY to use because all you have to do is melt them (as opposed to tempering, which is a more involved and tricky process.). Candy coatings also set up quickly and have a shiny appearance. The are available in many different flavors (e.g., dark chocolate, milk chocolate, vanilla, strawberry, chocolate-mint, etc.). Coatings range from very inexpensive (half the price of chocolate chips) to very expensive. Quality generally follows the retail price... but not always. 

HOW CANDY CENTERS ARE ENROBED:  Here is a good demo on the process.

Put centers, such as nuts, candied fruit, fondant shapes or others on dipping fork (pronged or with a loop at the end). Lower into covering, such as chocolate, Fondant, etc. Lift out, tap the bottom of the fork on the side of the bowl and hold over bowl to drain off excess. Place candy on waxed paper to set or place in a waxed paper-lined rimmed cookie sheet because the candies can roll around. Stir the covering as necessary between dipping to prevent crust from forming.

CANDY CAN BE FINISHED WITH:

Toss immediately after enrobing with chocolate into a bowl of sifted cocoa powder or other dry coverings, such as sifted confectioner's sugar, chopped nuts or praline powder. Roll the center with a fork so it is covered all over. Don't handle truffle with fingertips because they are warm and may melt the chocolate covering or dissolve the ingredients that are dusted on the outside. After dusting, place a few at a time in a large sieve or strainer, and gently tap out excess coverings and drop onto a rimmed parchment-lined cookie sheet.  

STORAGE:

FONDANT CENTERS:  Fondants are the basis for many candies including chocolate centers, pecan log centers, and cordials to name a few.

For fondant centers that will be dipped in tempered chocolate, pinch off a piece that is about the size of a golf ball. Roll it out into a rope-shape about 1/2 inch thick. Using a table knife, cut the fondant into 1 inch chunks. Next, you will roll these chunks into balls, using the palms of your hands, and placing them on a waxed paper-lined tray. Once these are all rolled and on the tray, you will want to use your finger tips, and slightly flatten the balls. This gives them a more professional look when dipped in chocolate or coating.

ENROBE NUTS: This method is an art-form and when you hear of "hand-dipped" chocolates, it means this. It takes lots of practice of steady dipping and twisting to get talented so don't be discouraged if it does not go well. 

Take the nut in your hand and dip the nut into the tempered chocolate and give your wrist a quick turn as you lift the chocolate-coated nut out of the bowl. The chocolate will run off, but some will stay on the nut forming a thin layer. Set on wax paper to dry. You can dip several times and this will build up a mass.

MAKE TRUFFLES:  (It's best to make truffles with the help from another person !) For how to make, click here.

Truffle candies imitate Perigord truffles covered with earth. They are small balls of ganache, not golf-ball or egg-sized, which become the centers, and then are coated with  tempered chocolate, which gives it its crisp outside. They are then immediately rolled into cocoa powder, powdered sugar or chopped nuts or have the extra tempered chocolate drizzled over its top. The goal is to make them small so they look like their namesakes, freshly dug from the earth.