1) Attiring 1) Dressing regally 
One of two chocolates-making techniques by taking the center of a certain chocolate or praline and covering it with a layer of outer chocolate by pouring liquid chocolate over it or by dipping the chocolate center by hand in liquid chocolate. (Contrasts with "molded" chocolates)
The process by which a filling is coated with chocolate. It can either be dipped in chocolate or the filling can be passed through a chocolate shower in an enrobing machine.
A process by which individual chocolates are given an outer shell by being passed through a waterfall of molten chocolate.
A process by which individual chocolates are given an outer chocolate coating by being passed through a waterfall of molten chocolate.