Page:The candy cook book (IA cu31924090146717).pdf/58

36 Other suggestions may be found in the following pages.

The centers should be kept in the room in which they are to be used, that they may be neither too warm nor too cold. When a sufficient supply of centers is ready, the chocolate may be prepared.

Sweetened, unsweetened, or milk coating chocolate should be used (see page 4), and it is not wise to start with less than one pound. More than that is desirable even for a small amount of candy, as it keeps at the right consistency for dipping for a longer time, and that which is not used at once can be melted and used later. Some authorities say that never less than five pounds should be melted at one time.

The room in which the dipping is to be done should be free from steam and of an even temperature of about 65° to 75° F. On a hot or a rainy day, chocolate dipping should not be attempted at home.

Break chocolate in pieces, and put into a double boiler or saucepan over hot water. The two pans should fit closely, that the steam may not escape. Set both pans over the fire until water boils in the lower pan. Remove from fire, and stir until