the work I do in the food processor is a little like panning - and I would
rather eat chocolate than food grade wax

--
Ellyn M.
"Chembake" > wrote in message
ps.com...
> On Mar 27, 9:55 am, "Buddy's Girl" > 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" > wrote in message
>>
>> oups.com...
>>
>>
>>
>> > 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....
>