Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

Handcrafting Chocolate Candies

Fine Cooking Issue 18

“A lot of the things we do here simply can’t be done by machine,” says Tom Fegley of Tom & Sally’s Handmade Chocolates in Brattleboro, Vermont. While most chocolate makers shape their fillings with an extruder, the Fegleys rely on a technique known as starch casting to make candies with creamy, soft-flowing centers and more delicate chocolate shells. Each mold is made by hand and, since it can be used only once, Tom and Sally prepare fresh castings for each batch of candy. While big candy companies can produce thousands of pounds of candy per day, Tom and Sally make only 100 to 200 pounds a day.

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.