A sugar bean begins with a core - usually of chocolate - that is carefully coated with layers of sugar. That process is called dragging. The chocolate is placed in a dragging drum, where layer after layer is added in syrup form.
This can still be done manually in traditional ways, but also with modern industrial equipment. Each layer must dry and cure, while temperature, humidity and skill of the operator determine the final result. The result? A perfectly shiny sugar bean.
The final finishing touch is the color. This is created by adding dye or natural extracts. At Candyville, we work primarily with vegetable dyes and natural ingredients.
The intensity of the color depends on the dosage, but can also vary by production batch - depending on humidity, temperature and the expertise of the maker.
True quality starts at the core. For chocolate, this means a carefully chosen cocoa content, dark or milk, depending on your taste. The thickness of the sugar layer also plays a big role: the thinner it is, the softer the bite and the more intense you taste the filling.
Dragging not only gives a shiny appearance and a sweet extra flavor, but also prolongs the shelf life of the core. Moreover, it offers the opportunity to play with colors and variations, allowing each sugar bean to be uniquely tailored to festive occasions such as births, weddings or communions.
Although sugar beans are the best-known example, many more products can be carried:
Thus, dragging remains a versatile technique that goes far beyond the classic sugar bean.
In addition to sugar, one can also choose to layer chocolate around a core - nuts, for example. This should take into account the properties of chocolate, such as its susceptibility to fat bloom (white rash). This does not detract from the taste, but a well-executed dragging layer looks nicer and more enticing.
