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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.

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