In ornamenting bon-bons it is necessary to have some one help you. The
ornament must be placed on each bon-bon =as soon as coated=, before the
chocolate is set. Your helper can do this while you must continue with
the work of coating.
A nut or silvered dragee, as shown in figure 8, may be put on top as
an ornament. Do not press the ornament on the bon-bon, but place it
lightly, otherwise it will form a base.
To acquire this skill in marking, begin by trying to mark the coated
nuts. Roast some almonds in the oven with the skins on, which need not
be removed when coating. English walnuts or pecans may also be used.
The thread of chocolate is carried with the thumbnail across the top,
as shown in figure 11. There is enough chocolate on the thumb, so that
it is not necessary to touch the coated nut as you do when you mark the
bon-bons.
[Illustration: Fig. 8]
[Illustration: Fig. 11]
[Illustration: Fig. 9]
[Illustration: Fig. 10]
After you have coated for some time and become an expert, you can learn
to make the pretty markings seen on chocolate bon-bons, as shown in
figure 9, which always distinguishes the hand-coated bon-bon. After you
have placed the chocolate coated bon-bon on the paper, touch the top
lightly with the chocolate covered middle finger. Carry the thread of
chocolate that lifts up with your finger in a circle as shown in figure
10.
Do not be discouraged with your work, if you do not succeed the first
few times. Many persons prefer the rough appearing candies, because in
their opinion they look more “home-made.”