Melt some cream (see "Cream for Chocolate Cream") use the runner and
fill the moulds; in an hour the cream will be set hard enough to be
taken out of the moulds; they are then ready for coating. Warm some
sweet chocolate paste until melted, then drop the creams into the melted
chocolate, two or three at a time; lift them out with a long fork and
place them on glazed paper or sheets of tin to dry; put them in a cool
place to harden; pack carefully in paper lined boxes in such a manner
that they hardly touch each other; if packed roughly like most other
candies, they become spotted and rough, spoiling the appearance
altogether.
Rubber moulds are now largely used for making these goods; being much
cleaner and very much easier used than starch moulds, and for new
beginners are very much better than starch. These moulds are now to be
bought much cheaper than they were a few years ago, the price now being
about $1.40 per lb. These moulds weigh about two pounds each and hold
ninety chocolate drops and can be refilled every half hour. We would
strongly advise the purchase of rubber moulds, as besides the saving of
time, neither starch boards, starch, plaster moulds or bellows are
required. Fletcher Manfg Co., carry a full line of moulds for chocolates
and creams.