How dragee chocolate coating works
The dragee process begins by placing prepared centres (such as nuts, fruit, or cereal pieces) into a rotating pan or drum. Liquid chocolate is gradually applied in thin, even layers while the centres move continuously to prevent clumping and ensure full coverage.
As coating builds up, temperature and airflow must stay tightly controlled. Too much heat softens previous layers, while uneven cooling can cause bloom or streaking. Once the final layer reaches the right thickness, the batch moves to polishing, where a fine sheen develops through gentle movement and conditioning.
The precision of this sequence decides how uniform, glossy, and shelf-stable the finished dragees appear.
