centers that I have used in the past - dried fruits and nuts, crushed
pretzels combined with melted chocolate and rolled in chocolate, infused
ganaches, candied fruits rolled in fondant - these turn into cordials.

--
Ellyn M.
"07FLHRCI" > wrote in message
oups.com...
> Would appreciate any ideas for centers for dipped/coated/molded
> chocolates.
>
> Would Jelly Bellys qualify to imbed inside chocloates?
>
> I'm new to chocolate candy making. Just bought a REV2 temperer and
> want to start making some molded chocolates. Would like to create
> some tasty centers like raspberry, etc. but not sure how to go about
> it.
>
> Any help appreciated.
>
> George
> Texas
>