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?

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?
>

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....

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....
>

On Apr 2, 11:30 am, "Buddy's Girl" > wrote:
> 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
>
> groups.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....- Hide quoted text -
>
> - Show quoted text -


so why did you want to make M&M like delicacies if you abhor edible
wax?
Besides the coating is just a few microns thin.....just to make it
glossy and makes it more attractive....

I was making chocolates for a friend who loves M&Ms (you're right in that I
personally don't like them)

The candies I am am working on now have 5 shells - cube of strawberry,
chocolate, strawberry candy, caramel fondant, chocolate and ends with a thin
vanilla hard candy shell

--
Ellyn M.
"Chembake" > wrote in message
oups.com...
> On Apr 2, 11:30 am, "Buddy's Girl" > wrote:
>> 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
>>
>> groups.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....- Hide quoted text -
>>
>> - Show quoted text -
>
>
> so why did you want to make M&M like delicacies if you abhor edible
> wax?
> Besides the coating is just a few microns thin.....just to make it
> glossy and makes it more attractive....
>