. Our candy recipes . ippers. Small wonder then that the home-made chocolate creams which appear at candy sales orbazaars look so different from the commercial products! Caramels, nougat, fudge, kisses — countless home-made candies such as these — even on the first trial,can successfully compete with those of the homemade chocolates must be tried many timesbefore even passable results are acquired, and if youare not willing to spend this time gaining skill, it isbetter to make the other kinds of candy and buy yourchocolates. There are difficulties besides lack of technique. It
. Our candy recipes . ippers. Small wonder then that the home-made chocolate creams which appear at candy sales orbazaars look so different from the commercial products! Caramels, nougat, fudge, kisses — countless home-made candies such as these — even on the first trial,can successfully compete with those of the homemade chocolates must be tried many timesbefore even passable results are acquired, and if youare not willing to spend this time gaining skill, it isbetter to make the other kinds of candy and buy yourchocolates. There are difficulties besides lack of technique. It isoften hard to secure the right kind of is specially prepared and is quite a different thingfrom the chocolate used for cooking. Usually it mustbe purchased from a confectioner and often he will notsell less than a ten-pound cake. There are many grades and brands of coating-choco-late. In buying, select a good quality. If you do muchchocolate dipping, you should have both sweetened and 157. CHOCOLATE DIPPING 159 unsweetened chocolate on hand, — the former for nutsand fruits, and the latter for sweet centers. The equipment for chocolate dipping is relativelysimple. A small double boiler, a fork or chocolatedipper, and boards or trays are the essential chocolates should be dropped on the coveredboards or trays so that they can be removed from thedipping table as soon as they are coated. The coveringmay be heavy waxed paper, but if you are doing muchdipping it will pay you to have boards over which tableoilcloth has been stretched and fastened in place. Theoilcloth gives the under side of the chocolate the smooth,soft gloss which is desirable. Do not try to work with less than a pound of choco-late at one time. Two pounds are even better. Witha large amount of chocolate it is easier to keep thetemperature even. There need be no waste becausechocolate which is left over can be remelted and usedanother time. Break the chocolate into pieces s
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectconfect, bookyear1922
