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| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
| Coating With Chocolate |
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Title:
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By
Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes
from Mrs. Harding's 20th
Century Cookbook (1921)
Candy Recipes from
"Grand Union Cookbook"
(1902)
Links
Title:
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By
Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes
from Mrs. Harding's 20th
Century Cookbook (1921)
Candy Recipes from
"Grand Union Cookbook"
(1902)
Links
Observe the following necessary precautions:
Always do chocolate coating on clear, bright days. Cloudy, dull,
damp weather prevents the chocolate hardening quickly and the
coating becomes gray, which detracts from the appearance of the
candy.
The temperature of the room in which the dipping is done should
not be less than seventy-five degrees. Do not attempt to coat in a
cold room.
The centers to be dipped must not be cold. Have them in a warm
room for a while before dipping. Neither should they be dipped
when too fresh. If they are much too warm it is as bad as if too cold.
Never put the coating chocolate on the marble slab on which other
candies have been made. The chocolate will absorb enough butter
from the slab to spoil it for coating purposes. Unless one has a
small slab to use for coating chocolate only, it is better to use a
platter, which is just as good for this purpose. The slab or platter
must be slightly warmed before turning the melted chocolate on.
When coating with chocolate in warm weather it is necessary to
chill the dipped candies in the refrigerator for a few minutes. Dip a
dozen pieces and then place them in the refrigerator for about ten
minutes. Use three or four pans, and keep putting them in and
taking them out in order. Cover while in the refrigerator to prevent
sweating.
When dipping chocolates in the winter time, when most of this
work is done, dip about a dozen pieces and then set them in a cool
place.
If these precautions are not heeded, the chocolates will be gray,
dull, and streaked.
Always do chocolate coating on clear, bright days. Cloudy, dull,
damp weather prevents the chocolate hardening quickly and the
coating becomes gray, which detracts from the appearance of the
candy.
The temperature of the room in which the dipping is done should
not be less than seventy-five degrees. Do not attempt to coat in a
cold room.
The centers to be dipped must not be cold. Have them in a warm
room for a while before dipping. Neither should they be dipped
when too fresh. If they are much too warm it is as bad as if too cold.
Never put the coating chocolate on the marble slab on which other
candies have been made. The chocolate will absorb enough butter
from the slab to spoil it for coating purposes. Unless one has a
small slab to use for coating chocolate only, it is better to use a
platter, which is just as good for this purpose. The slab or platter
must be slightly warmed before turning the melted chocolate on.
When coating with chocolate in warm weather it is necessary to
chill the dipped candies in the refrigerator for a few minutes. Dip a
dozen pieces and then place them in the refrigerator for about ten
minutes. Use three or four pans, and keep putting them in and
taking them out in order. Cover while in the refrigerator to prevent
sweating.
When dipping chocolates in the winter time, when most of this
work is done, dip about a dozen pieces and then set them in a cool
place.
If these precautions are not heeded, the chocolates will be gray,
dull, and streaked.
| Previous Topic Assorted Chocolate Coated Candy Recipes |
| Next Topic Preparing Chocolate For Dipping |
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