Re: to make a candy shell

This may sound weird...but I have had success using chocolate centers and 
then coating with thin sugar syrup mixed with melted chocolate.

I create the centers in a mold and then create slightly larger versions in
a 
pan of cornstarch.

Make a syrup and then stir in 2-3 T chocolate.

I Pour a little in to each cornstarch "mold" carefully place a chocolate 
center in and then spoon a little on top.

After the candy hardens and I remove from the cornstarch I toss in a food 
processor with only the kneading blade and some melter cocoa butter and 
powdered food color

I have been able to make candies as small as the large M&Ms this way -
shell 
is a little thicker than the original, but I did not wish to purchase 
anything that I could not purchase at a local shop.

-- 
Ellyn M.
"Nika" <tmharris@[EMAIL PROTECTED]
> wrote in message 
news:1175001045.634847.226420@[EMAIL PROTECTED]
> I've always wondered if a Belgian chocolate version of m&m's has ever
> or can be made. I looked in rec.food.chocolate's history, and the only
> reference to the making of the candy shell is that is contains an
> ingredient derived from the lac beetle...confectioners shellac. I'd
> love to be able to construct my own little fancy m&m's, but I fear the
> candy coating process must be complicated. Anybody have any ideas how
> it is done?
>