[Illustration: Fig. 6]
When the chocolate has been worked as directed, take a cream, (see
directions “How to Mold in Cornstarch”), an Oriental center, or a nut
and drop it on the mass of chocolate near the edge of the slab in front
of you. Cover it thoroughly by using the thumb and first three fingers,
as shown in figure 6. Pick up the cream from the mass of chocolate,
wipe the side and back of your hand on the slab (or use the back of a
knife) to clear it from the excess of chocolate which clings to it,
otherwise this will drip over the paper when you lay down the cream.
Smooth the chocolate covered cream by rolling it between your thumb
and fingers until it is evenly covered with chocolate. Hold it with
the tips of your fingers as shown in figure 7, and place it on the
oil cloth at your right. In doing this, do not hurry or you will have
strings of chocolate over the table and paper.
[Illustration: Fig. 7]
In laying the bon-bons on the oil cloth, LAY THEM DOWN SQUARELY. Do not
allow them to slide or a base will form, which you wish to avoid. It is
essential that the tray be level.
Coat the bon-bons as rapidly as possible so that it will not be
necessary to reheat the chocolate before you have finished. If the
chocolate is reheated, it must be worked again, as in the beginning.