Wrapping is the tricky process of covering a sweet filling with a layer of chocolate. Fairly thin, liquid chocolate is pumped into the casing machine, where it is stirred and kept at a constant temperature.The fillings should be warm enegizins when they go into the casing. But not the warmth that they do not lose their shape. The danger of a cold filling is that it will expand when it comes into contact with the cold filling, it will expand if it comes into contact with the warm covering.
Wrapping is a process that is used for bonbons, but also for the large-scale produced snack bars that are eaten all over the world.