Hi there everyone,
I am looking to get an very very thin layer of chocolate on to a hard center. By thin I mean super super thin, around 8g-10g of chocolate per 28 grams of hard centers. I will be having this done by a commercial facility and so I am looking to figure out the most efficient method, and piece of machinery that will be needed. If anyone has any advice at all that would be greatly appreciated. I don't mind having a "foot" on the bottom if need be, and I would prefer to keep them natural and matt vs any sort of confectioners glaze.
updated by @brianna: 04/13/15 04:53:07AM