Either of
them may be used for flavoring purposes, but chocolate is always
preferable, because it has a richer, deeper flavor than cocoa. Bitter
chocolate should be used in preference to any kind of sweet chocolate.
When it is to be cooked with candy for flavoring, it may be added to the
other ingredients in pieces and allowed to melt during the cooking. It
is often used without cooking, however, as when it is added to material
that is to be used as centers for bonbons or opera creams. In such an
event, it is first melted over steam or hot water and then worked into
the candy.
31. When desired for coating, chocolate that is sweetened is usually
employed, although many persons are fond of creams that have a bitter
coating. Sometimes a bitter-sweet coating, that is, a slightly sweetened
chocolate, is used, and for most purposes a coating of this kind is
preferred. Such chocolate must usually be purchased from a store where
confectioner's supplies are sold or from a candy-making establishment.
Milk chocolate and very sweet coatings may also be purchased for
coating, but the eating chocolate that is sold in bars will not produce
satisfactory results, and so should never be used for coating purposes.
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