"Geoffrey Bard" wrote in message
...
Hi all,

I did some Web research on this subject awhile ago, but it seems to be a
well-kept secret: how are chocolate-covered things made in the factory
(or
at home, for that matter)?

I recently bought some Scharffen-Berger dark-chocolate covered cacao nibs
from Chocosphere - something I'd like to make myself to keep the price
down.

I've made dark-chocolate covered walnuts before - pretty easy since walnut
halves are fairly large; you can just dip them in the chocolate with
chopsticks and place them on wax paper.

What I don't get is how things like chocolate-covered coffee beans and
such
are made - the chocolate is uniformly coated on the bean / raisin / nib
with
no "flat spot" where it rested and cooled. I can conceive of some
non-stick
surface that's constantly moving, where the dipped item is dropped and
rolled around while it cools. Seems like you'd have some extra balls of
chocolate rolling around too.

If you know how this is done, I'd appreciate the tip.

I've no idea, but maybe they drop them from a great height through cold air
and they are solid by the time they land. Not something easily accompished
in your home kitchen.

David