Reg wrote:
> For all you candymakers looking for something different and
> exciting, check this out:
>
> Starch-cast, crystallized, chocolate-covered liqueur centers
> <http://groups.google.com/group/rec.food.cooking/msg/9b7a677dc55be2b9?hl=en>
>
> Bob Pastorio posted this last season. If you like soft centered
> candies you need to try this technique. The results are great
> and the method opens up a whole set of possibilities.
>
> Basically, you make your own "one time use" molds using
> cornstarch, fill them with a pourable center, then let the
> pieces crystallize. Remove them from the molds and dip
> them in chocolate.
>
> The end result is spectacular... very different from
> anything you get out of regular molds. The pieces have
> just a bit of crunch, then they kind of explode with the
> liqueur flavor of your choice. Or any other flavor you
> like. It's a bit more work than using regular molds, but
> not all that much.
>
> --
> Reg

Sounds like a worthwhile adventure, now that there are no hippie health
food stores in my area, just the pricey chain ones, can anyone
enlighten me as to a possible souce for inexpensive corn starch? Those
little boxes at the grocery store could easily add up to a small
fortune for 8-10 pounds worth.

Jessica