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.
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