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.
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