"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