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than a hundred different chocolates may be found in the price lists of some manufacturers. Almost all of them may be duplicated at home, if care is taken to follow directions explicitly.

Regular coating chocolate must be used for dipping. It may be bitter chocolate, sweet chocolate, milk chocolate, or what is known as bitter-sweet chocolate coating, and is obtainable in ten-pound cakes. These will be sold in pieces of smaller size by dealers in confectioners' supplies.

During the melting and use of the chocolate the greatest care must be taken that the temperature is right. Full directions will be found farther on in this chapter. Before preparing the chocolate the centers must be made ready.

Chocolate creams may have centers that are hard or soft, and of many different flavors, colors,