Page:The candy cook book (IA cu31924090146717).pdf/59

Rh chocolate is melted, then remove dish from hot water to ice water, and beat chocolate gently until

it feels a little cooler than the hand, or registers between 80° and 85° F. on the thermometer. This will take from five to twenty minutes, depending on the temperature of the room and the amount of chocolate used. At no time should temperature of chocolate go above 125° or below 80° F.

When large numbers of centers are to be dipped, the melted chocolate is poured on a marble slab, and the beating is done with the hand and the dipping with the fingers.

Much experience is necessary to produce the markings seen on the best chocolates. The amateur will probably prefer to use a wire bonbon dipper or a two-tined fork. For small centers, like nuts, a small pair of tweezers is useful.

Set the dish of chocolate on the table with centers to be dipped on the left, and chocolate dipping paper, paraffin paper, or white table oilcloth on the right. It is well to have the paper on small boards or tin sheets that candies may be easily moved.

Drop a center into melted chocolate; with the dipper move it around until covered, then lift