I've been asked if I can do an assortment of those chocolate covered liquid center booze bonbons. I think I've got a good grasp of the techincle side, using the liquid syrup in the starch mold technique. Never had to do a batch this big though. Will I need to dry out the starch in an oven between batches? Would it be better to use an invertase method? Oh yeah, anyone have a good lineup for chocolate and booze pairings?