candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
To Melt Chocolate
Sweetened, unsweetened, or milk coating chocolate should be
used (see page 4), and it is not wise to start with less than one
pound. More than that is desirable even for a small amount of
candy, as it keeps at the right consistency for dipping for a longer
time, and that which is not used at once can be melted and used
later. Some authorities say that never less than five pounds should
be melted at one time.
The room in which the dipping is to be done should be free
from steam and of an even temperature of about 65° to 75° F. On a
hot or a rainy day, chocolate dipping should not be attempted at
home.
Break chocolate in pieces, and put into a double boiler or
saucepan over hot water. The two pans should fit closely, that the
steam may not escape. Set both pans over the fire until water boils
in the lower pan. Remove from fire, and stir until chocolate is
melted, then remove dish from hot water to ice water, and beat
chocolate gently until it feels a little cooler than the hand, or
registers between 80° and 85° F. on the thermometer. This will take
from five to twenty minutes, depending on the temperature of the
room and the amount of chocolate used. At no time should
temperature of chocolate go above 125° or below 80° F.
Copyright © 2007 candymaking.net