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