When it has melted to the extent that the
coating will not be too thick after it has cooled, the dipping of the
candies may begin. As soon as it is found that no more centers can be
dipped in the cream, melt some fresh cream for the remaining centers,
but do not add it to that which has been used before. Instead, use the
first up as closely as possible and then drop the remainder by spoonfuls
on waxed paper. With all of it used, wash and dry the inner pan of the
double boiler and start again with a fresh lot of the cream.
70. To coat the centers, drop one at a time into the melted cream and
turn over with a coating fork or an ordinary table fork. When the
surface is entirely covered, lift out of the cream with the fork and
allow any superfluous coating to drip off. Then drop the coated bonbons
on waxed paper, to cool. While this work may prove a little difficult at
first, it can be done with dexterity after a little practice. If an
effort is made to have the centers uniform in size and shape, the
finished candies will have the same appearance. While the cream is soft,
tiny pieces of candied fruit or nuts may be pressed into the coating to
decorate the bonbons.
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