If two pounds of centers have been made up, it will require
about one pint of the dipping cream to coat them. Prepare as
directed in the preceding article, flavor and color as desired,
and when it is thoroughly heated and is thinned to the right
consistency, lift is form the fire to the table where the coating is
to be done. Allow the cream to remain over the hot water. If
allowed to cool very much, it will become too stiff and will
have to be reheated.
Drop one center in at a time, press it below the surface with the
prongs of a fork or spoon handle. Immediately lift it out, and
draw the underside of the fork or the spoon handle across the
rim of the vessel to scrape off the dripping fondant. Quickly lift
it the slab or waxed paper, and with a toothpick push it off, or
turn it upside down and lay it on, quickly lifting the fork; and in
doing so, give it a twist to form the treads on the ends of the
fork into desirable designs. With a little practice one is able to
dip very rapidly, and can soon learn just how to turn the fork to
make the most beautiful designs.
When decorating bon-bons with nut kernels, the halves of the
nuts should be used. Have the nuts handy beside the dipping
bowl, and every time a piece is dipped quickly place a kernel
upon it before the coating hardens. Unless this is done, the nuts
will not stick.
All bon-bons are coated in the same way, and after a little
practice one is able to work very rapidly, which is a great
advantage. If the dipping cream is of the right consistency, each
piece will have a smooth, glossy finish.