This chocolate coating is very easily and quickly done, and is exactly
the same as all fine hand-made chocolates are coated, and it is
practically all done by girls; so you will have no trouble in soon
mastering it. Do not think it too difficult, for it is so simple that a
child can coat after these directions.
The methods for working the chocolate as illustrated, are those used by
a professional chocolate coater. Notice how the chocolate is kept in
the palm of the hand. These pictures were taken after she had completed
her work of preparing the chocolate, and at the end of the day her hand
is just as free from chocolate as in the pictures.
Take the desired amount of chocolate; break it into pieces, put them
in a double boiler, and place it over the fire. The heat of the water
in the lower part of the boiler melts the chocolate. Do not put on a
lid or add water because moisture or water that gets into the chocolate
ruins it for chocolate coating, but it may be used for cocoa or baking.
In most cases where the chocolate becomes too thick to coat with, you
can save it by adding cocoa butter, of which we will tell you later on.
Stir the chocolate occasionally while melting, to help break up the
lumps. As soon as the water in the lower part of the boiler comes to a
boil, turn the fire down very low, so that the water does not boil and
cause steam to fly over the top of the chocolate, as that is sufficient
to thicken the chocolate. When it is about half melted, draw it to the
back part of the stove, and stir it until all the lumps are dissolved.
If you wish, you may test the chocolate with the thermometer. Put the
thermometer in the chocolate as soon as you set the double boiler
off the fire. The required degree is 125. If the chocolate is cooler
than this, heat it until it registers 125. If it happens to get a
little too hot, lift the upper part of the boiler out of the water for
a few minutes, but do not leave it out long. After you have a little
experience, it will not be necessary to test with the thermometer, as
you can tell with the hand when it is about the required degree.
If you wish to coat a large amount of candy, it is best to melt all
the chocolate at the same time. It can be kept the correct temperature
by allowing it to stand on the back part of the stove, or if you use
gas for cooking, keep a simmering flame under the double boiler. It is
always necessary to melt more chocolate than you expect to use, because
you must allow for that which cools around the edges, forms the base on
the slab, and clings to the sides of the kettle.
Orientals are the favorite chocolate candy and that is why we use it
in illustration. Three-fourths of a pound of chocolate is the actual
amount of chocolate needed to coat a batch, but as you will put it on
thicker, and use more when you are a beginner, melt 1½ pounds.
You will learn from experience only, about how long it is necessary
to work and knead the coating before using it. This is done for
two purposes: One is, to break up the small globules of oil in the
chocolate to prevent them from being spotted when coated, and the other
is, to get your chocolate thick enough, so it will not run off the
cream after you lay it on the oilcloth or wax paper. As you all know,
if you dip chocolate creams in thin chocolate, it runs off and forms a
base on the bottom of them.
If you should use a bowl and a pan of water instead of double boiler,
be very careful and do not get any water in it, and also in pouring the
chocolate out in order to work it, do not pour it on a cold slab or
platter, as that chills it too quickly, but have it lukewarm.