Page:The candy cook book (IA cu31924090146717).pdf/61

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If chocolates are to be decorated, the nut, dragées, candied fruit, or other decoration must be put in place as soon as the bonbon is placed on the paper. Chocolates may be rolled in cocoa-nut, chopped roasted almonds, or pistachio nuts immediately after dipping.Chopped nuts may be stirred into the melted chocolate before the centers are dipped.

Do not remove dipped chocolates from wax paper or oilcloth until the bottom is glossy and chocolate is firm.

Chocolates should be packed in boxes between layers of wax paper as soon as hard. A few of the chocolates may be wrapped in gold or silver foil. They should be kept in a cool, dry place, and should at no time be exposed to the rays of the sun. They should not be placed in the vicinity of articles that give off strong odors, as chocolate is very absorbent.

Prepare coating chocolate as for dipping and beat until cool enough to hold its shape. Put into a cloth or paper pastry bag with a small tin