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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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CHAPTER III
ASSORTED CHOCOLATES
MORE than a hundred different chocolates may be found in the
price lists of some manufacturers. Almost all of them may be
duplicated at home, if care is taken to follow directions explicitly.
Regular coating chocolate must be used for dipping. It may be bitter
chocolate, sweet chocolate, milk chocolate, or what is known as
bittersweet chocolate coating, and is obtainable in ten-pound cakes.
These will be sold in pieces of smaller size by dealers in
confectioners' supplies. During the melting and use of the chocolate
the greatest care must be taken that the temperature is right. Full
directions will be found farther on in this chapter. Before preparing
the chocolate the centers must be made ready.
Centers for Chocolates
Chocolate creams may have centers that are hard or soft, and of
many different flavors, colors, and shapes. Fondant either cooked or
uncooked, made by recipes in Chapters II and III, may be used.
Directions for making centers are found on page 92. They should be
small, as the chocolate coating adds to their original size.
Caramels should be cut smaller than when used without coating, as
should fudge, nougatines, marshmallows, candied fruits, or fruit
pastes. Nuts should be shelled, and sometimes blanched, and be
perfectly dry. Dragees and other decorations for the tops of the
candies should be ready for immediate use. Several kinds of centers
may be made ready at one time, and then dipped one after another.
A pound box can be soon filled with assorted chocolates.
The name of the center gives the name to the chocolate; thus
almonds dipped in melted chocolate are called chocolate almonds;
almonds dipped in fondant and then in chocolate are chocolate
cream almonds.
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