by "Chembake" <roybasan@[EMAIL PROTECTED]
>
Mar 30, 2007 at 03:32 PM
On Mar 27, 9:55 am, "Buddy's Girl" <monroefam...@[EMAIL PROTECTED]
> wrote:
> 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" <tmhar...@[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?- Hide quoted text -
>
> - Show quoted text -
M&Ms type multicolored lenticular shaped sweets are coated through
the panning process where the final coating contains some form of
wax....
