candymaking.net
Presents:
Check Out Our Newest
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
| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Preparing The Chocolate For Dipping
Dipping candies in chocolate is very easily and quickly done, so do
not hesitate to attempt it.
Buy the sweet coating chocolate at some good confectionery store.
There are many different grades, but good grades can be purchased
for from thirty to forty cents per pound. Sometimes the large grocery
stores carry it. The best grades give the best results. The ordinary
chocolate carried by all grocery stores can be used, but it will not give
as good results as the regular dipping chocolate.
Take the desired amount of chocolate, put it in the upper vessel of the Dipping candies in chocolate is very easily and quickly done, so do
not hesitate to attempt it.
Buy the sweet coating chocolate at some good confectionery store.
There are many different grades, but good grades can be purchased
for from thirty to forty cents per pound. Sometimes the large grocery
stores carry it. The best grades give the best results. The ordinary
chocolate carried by all grocery stores can be used, but it will not give
as good results as the regular dipping chocolate.
double boiler, put it over the fire with hot water in the lower vessel.
Do not cover the chocolate with a lid, and do not allow any water to
get into the chocolate, because the least bit of moisture will ruin it for
dipping purposes. However, it can be used in any other way. When
the water in the lower vessel begins to boil, turn the fire down low
enough that the water discontinues boiling. If the water boils
sufficiently to cause the steam to issue from the sides of the lower
vessel, and should it pass over the chocolate very much, that amount
of moisture will be sufficient to cause the chocolate to thicken. Stir it
occasionally, and when it begins to melt, or is about half melted, draw
it from the fire entirely and keep stirring until the lumps are all
dissolved. It is well to test the chocolate with the thermometer at this
time, and it should register about 225°. If it is not this warm, return it
to the fire until the thermometer does register 225°. Stir it frequently
so it does not get too hot around the sides of the vessel. If it should
get too hot, lift it from over the boiling water for a few minutes, but do
not leave it out long.
When a thermometer is not employed, it is necessary to test the
chocolate with the hand. It should feel very warm to the back of the
hand when ready to remove from the fire.
When the chocolate is heated to the correct temperature and all the
lumps have been dissolved by stirring, pour it out on the platter or
slab. However, if two or three pounds have been melted in order to
do a large amount of dipping, it is better to pour out only a portion of
it at a time. The remainder can be kept warm on the back of the stove
in warm water. Work the chocolate upon the platter with the hand
until all the heat has left it, or until it no longer feels warm to the
hand. Do not scrape the thin coating that adheres to the platter loose
until after the dipping is all done. To scrape it loose the mix it
will cause the chocolates to be spotted.
Pick up one of the centers with the first finger and thumb, set it in the
chocolate, and lift the chocolate over it; see that it is entirely covered,
then lift it over to the waxed paper, and with the thread that clings to
the finger when letting loose of it make a design on top by moving the
finger in a circle. If the chocolate runs down and forms a base, it is
still too warm and should be worked more with the hand, but if it
does not run down, it is all right, and the dipping should be done as
rapidly as possible. We call your attention again to the fact that it is
best to set the chocolates in a cool place to harden after they are
dipped.
Do not become discouraged if the chocolates are not up to standard in
appearance at the first attempt. Many people prefer chocolates when
they are not uniform in shape or design. A little practice and
experience is necessary before one is able to heat the chocolate exactly
right and to do the dipping so each piece is uniform. Although a
beginner cannot make every chocolate uniform and perfect in
appearance, this does not interfere with the taste of the candy.
If the chocolate should become too cold before the dipping is all
done, it will be necessary to reheat it and work it over again as in the
beginning.
When the dipping is all done, all that remains on the platter or clings
to the hand can be scraped into a vessel and preserved for another
occasion.
| Previous Topic Coating With Chocolate |
Copyright © 2005-2010 candymaking.net