I am a pastry chef and I need to come up with a way to make small, marble sized, chocolate balls filled with a fruity date paste. We have a huge tumbler at work. Similar to the ones that mix cement. I roll the fruity date paste into balls (about 10kg), then I refrigerate them so they remain hard, then I put the into the tumbler and heres where it gets tricky:
How can make a chocolate mixture that I can pour into the tumbler to cover each ball and later have them dry and turn out like a Maltese Ball or a little less harder them the M&M shell; kind of like a jelly bean consistency.....but chocolate on the outside and the fruity filling in the middle?
Do I need to temper the chocolate and mix the corn syrup?
Do I need to mix untempered chocolate and corn syrup?
Do I need to temper and heat the corns syrup to a candy stage?
Do I need to mix untempered chocolate and heat the corn syrup?
.......and what is a good recipe for the chocolate to corn syrup ratio?