Page:The candy cook book (IA cu31924090146717).pdf/25

Rh weighing one ounce. Bitter chocolate is combined with sweet chocolate, and used for coating "bitter sweets."

Cocoa is prepared from cocoa beans by the removal of a portion of the fat. Sugar, flavorings, and sometimes starch are added.

Cocoa butter is the fat obtained from the cocoa bean in the manufacture of cocoa. A small amount is sometimes added to melted chocolate to keep it thin enough for dipping, at a moderate temperature.

Almost all kinds of edible nuts are used in candy-making. They contain protein, fat, and carbohydrate in varying proportions, and are excellent sources of energy. Some, like peanuts and black walnuts, almonds and pignolias, are so rich in protein that they may be used as meat substitutes. Their digestibility is increased by being finely ground. Most nuts may now be obtained shelled at about the same cost for the edible portion as in the shells. For some purposes, broken nut meats are quite satisfactory; they cost less than the whole kernels. Nuts, when used in candies, increase the bulk and food value, detract from the sweetness, and improve both appearance and flavor.