# Glossettes and stuff **URL:** \ **Category:** Factual Questions\ **Created:** [November 20, 2000, 4:16am UTC](https://boards.straightdope.com/t/glossettes-and-stuff/41929 "2000-11-20T04:16:24Z")\ **Posts on this page:** 5\ **Page:** 1
**Author:** ![RickJay](https://avatars.discourse-cdn.com/v4/letter/r/bb73d2/32.png) [@RickJay](https://boards.straightdope.com/u/RickJay)\ **Post date:** [November 20, 2000, 4:16am UTC](https://boards.straightdope.com/t/glossettes-and-stuff/41929/1 "2000-11-20T04:16:24Z")
Whenever I see a Glossette’s Raisin or a chocolate-covered almond or something like that, I notice the chocolate covering is smooth all around and glossy and just generally perfect. Question: How do they do that? If you covered the almond with choclate and it was sitting on something, it should be flat on one side when it dries. But it isn’t. What do they do to make them look so perfect and tasty? ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [November 22, 2000, 1:58am UTC](https://boards.straightdope.com/t/glossettes-and-stuff/41929/2 "2000-11-22T01:58:46Z")
The chocolate coating is easily thick enough to compensate for the flat side of the almond if the Glossettes are made, like many chocolates, using two halves of an oblong shaped mold, or partially filling an oblong mold before adding the nut. ---
**Author:** ![rjk](https://avatars.discourse-cdn.com/v4/letter/r/ed655f/32.png) [@rjk](https://boards.straightdope.com/u/rjk)\ **Post date:** [November 22, 2000, 2:22am UTC](https://boards.straightdope.com/t/glossettes-and-stuff/41929/3 "2000-11-22T02:22:28Z")
Dr\_P, that doesn’t seem right. Molds leave marks around the seam, and we don’t have any mold marks here. Molding would be pretty inefficient for such small pieces, too. The best I can think of is to cool the dipped pieces _in the air_ by dropping them down through an upward cool wind. Or maybe spray them with chocolate as they fall. Isn’t there anybody here from the factory? ---
**Author:** ![Hyperion](https://avatars.discourse-cdn.com/v4/letter/h/4491bb/32.png) [@Hyperion](https://boards.straightdope.com/u/Hyperion)\ **Post date:** [November 22, 2000, 11:10am UTC](https://boards.straightdope.com/t/glossettes-and-stuff/41929/4 "2000-11-22T11:10:37Z")
How do they make them perfectly smooth and shiny? It depends on the product. I don’t have any glossettes at hand, and I couldn’t find an ingredient list online. However, I’ll go by what this bag of Planters chocolate covered peanuts says. If you look at the ingredients listed on the packaging, it will probably mention “confectioner’s shellac.” It did on this one, anyway. Shellac, also called lac-resin, is derived from the lac (_Laccifer Lacca_). Lac are scale insects, living on trees, mostly harvested in Thailand and India. The secretion produced by these tiny insects to create a hard, protective layer is used to glaze chocolate and fruit. It is also used in paint and varnishes, and floor polishes. This resin was even used to make 78rpm records. Hundreds of thousands of these insects are killed to make this substance. Here’s a link to more info on the lac insects, how they’re harvested, etc. [http://www.vegansociety.com/info/info06.html](http://www.vegansociety.com/info/info06.html) (Note: I am not a vegan, and I do not intend to make you guilty by reading this.) I also looked at a package of smarties, and this listed carnauba wax instead. Carnauba wax is obtained from leaves and buds of the Brazilian “Tree of Life” (_Copernica Cerifera_), AKA the wax palm. Here’s another link for more info: > **[Whole Foods Market: Browse Products by Aisle and Section](https://www.wholefoodsmarket.com/products/carnaubawax.html)** > > Browse Whole Foods Market products by store aisles. From the finest groceries and fresh produce to high-quality meat, supplements, and more for every lifestyle. Now, without seeing the actual ingredient list for glossettes (raisins or otherwise), I can’t say for sure. Some brands use synthetic glazes as well. I hope this answers your question. 🙂 ---
**Author:** ![Shiva](https://avatars.discourse-cdn.com/v4/letter/s/85e7bf/32.png) [@Shiva](https://boards.straightdope.com/u/Shiva)\ **Post date:** [November 22, 2000, 3:41pm UTC](https://boards.straightdope.com/t/glossettes-and-stuff/41929/5 "2000-11-22T15:41:29Z")
I believe the tumble them in what looks a lot like a cement mixer after chocolate coating to rub off any edges, flat spots, etc. The wax or shellac is probably applied then. This is how they make hard candies anyway. Not so sure about chocolates.