Page:The candy cook book (IA cu31924090146717).pdf/24

Rh It is sweeter than cane sugar and too expensive for ordinary use.

Chocolate is obtained from cocoa beans cleaned, roasted, and finely ground. It contains much nourishment, in a concentrated form, fat, protein, and carbohydrate being present, with very little water.

Chocolate used on the outside of candies is called coating chocolate. Large candy manufacturers grind and blend cocoa beans to get the particular grade of chocolate coating for which they are famous. Sugar and vanilla are added, and any chocolate sold by name can be relied upon. It is for sale in ten-pound cakes, and should cost not less than twenty-five cents a pound for a good quality. There is upon the market a sweet coating chocolate in one sixth and half-pound cakes, in red wrappers. This can be obtained from grocers, and is very satisfactory.

Bitter or unsweetened chocolate has had nothing added to it, and should be used in fudges and other candies in which chocolate is cooked with sugar. It is for sale in quarter and half-pound cakes, divided into small squares, each