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The beautiful durable gloss which we see on chocolate peanuts, raisins, malted milk balls and such is the result of careful preparation and processing.
Smoothing and hardening
A rough surface cannot be polished properly. So the first requirement is to achieve a smooth coating of chocolate without an 'orange peel' surface. The final stages of chocolate coating must be run with the batch soft - at about 65 deg -- 70 deg F. This causes the chocolate surface to be somewhat plastic so that by a combination of rolling and rubbing together, the surfaces become smoothed.
Next, a light coating of chocolate is applied, and the pan is stopped just before the coat hardens. If the batch is run too long, the surfaces will become abraded.
The harder the chocolate coating, the better it will polish. In some cases, coated centers will be left...