71. COATING WITH CHOCOLATE.--Candies coated with chocolate are always
desirable; so it is well for any one who aspires toward confection
making to become proficient in this phase of the work. The centers
should, of course, be prepared first and put in a convenient place on
the table where the coating is to be done. They may be made in any
desired size and shape.
If it is possible to secure a regular coating chocolate, this should be
obtained, for it produces better results than does a chocolate that can
be prepared. However, unless one lives in a place where confectioner's
supplies are on sale, it is almost impossible to purchase a chocolate of
this kind. In such an event, a substitute that will prove very
satisfactory for candy to be eaten in the home and not to be sold may be
made as follows:
COATING CHOCOLATE
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.
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