It is a process known as "panning". Panning involves coating
candies by rotating them in a coating material in a revolving pan.
Panning can be done using syrups and other materials such as
chocolate, fats, etc. The principle, briefly, is to coat the centre
with a layer of materials, which on evaporation leaves an even
layer or shell of dry substance. The chocolate (or
chocolate-covered peanut or crispy) centres are colour-coated by
rotating them in a revolving pan, while a sugar and corn syrup
mixture is added. This process is repeated several times until the
chocolate candy have a thin, smooth shell with the desired
thickness. Then, the machine specially designed for the purpose
gently imprints an "m" on the surface of the fragile candy shell
without cracking the thin sugar shell.
