4 oz. milk chocolate
2 oz. bitter chocolate
1/2 oz. paraffin
To prepare the chocolate, put all the ingredients in a double boiler and
allow them to melt, being careful that not a single drop of water nor
other foreign substance falls into the mixture. Do not cover the boiler,
for then the steam will condense on the inside of the cover and fall
into the chocolate. As this will spoil the chocolate so that it cannot
be used for coating, the pan in which the chocolate is melted should
always be allowed to remain open. The paraffin used helps to harden the
chocolate after it is put on the centers; this is a particular
advantage at any time, but especially when chocolates are made in
warm weather.
72. When the chocolate HAS COMPLETELY MELTED, dip some of it into a
small bowl or other dish or utensil having a round bottom and keep the
rest over the heat so that it will not harden. With a spoon, beat that
which is put into the bowl until it is cool enough to permit the fingers
being put into it. Then work it with the fingers until all the heat is
out of it and it begins to thicken. It may be tested at this point by
putting one of the centers into it. If it is found to be too thin, it
will run off the candy and make large, flat edges on the bottom. In such
an event, work it and cool it a little more. When it is of the proper
thickness, put the centers in, one at a time, and, as shown in Fig. 2,
cover them completely with the chocolate and place them on waxed paper
or white oilcloth to harden. As they harden, it will be found that they
will gradually grow dull. No attempt whatever should be made to pick up
these candies until they are entirely cold. This process is sometimes
considered objectionable because of the use of the bare hands, but
chocolate coating cannot be so successfully done in any other way as
with the fingers. Therefore, any aversion to this method should be
overcome if good results are desired.
[Illustration: FIG. 2]
73. When the chocolate begins to harden in the bowl and consequently is
difficult to work with, add more of the hot chocolate from the double
boiler to it. It will be necessary, however, to beat the chocolate and
work it with the fingers each time some is added, for otherwise the
coating will not be desirable. So as to overcome the necessity of doing
this often, a fairly large amount may be cooled and worked at one time.
Care should be taken to cover each center completely or its quality will
deteriorate upon standing. With conditions right, the centers of
chocolates and bonbons should soften and improve for a short time after
being made, but chocolate-coated candies will keep longer than bonbons,
as the coating does not deteriorate.
[Illustration: FIG. 3]
[Illustration: FIG. 4]
74. WRAPPING CANDIES.--Such candies as caramels, certain kinds of
taffies, and even chocolates are often wrapped in waxed paper,
especially if they are to be packed in boxes. When this is to be done,
cut the paper into pieces of the proper size and then wrap each piece
separately. The best way to prepare the paper is to fold several sheets
until they are the desired size and then, as in Fig. 3, cut them with a
sharp knife. If a pair of scissors is used for this purpose, they are
apt to slip and cut the paper crooked. The method of wrapping depends on
the candy itself. Caramels are wrapped in square pieces whose ends are
folded in neatly, as in Fig. 4, while taffy in the form of kisses is
rolled in the paper and the ends are twisted to fasten the wrapping.
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