Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/15

Rh If you desire to take the candy out of the batch with your fingers place a pan of cold water near the furnace and dip your hand in the water, then take a small quantity of the candy between the thumb and index finger and back into the water. The operation must be quick or you will burn yourself, and still there is no danger of burning oneself if you are quick. Never use ice-water to test candy in. Use it just as it runs from the faucet.

CHOCOLATE COATING

Of course, the art of dipping chocolates is a trick which can only be accomplished through experience, nevertheless I will endeavor to give you a start at least.

A regular chocolate-warmer which the supply-houses carry is the first thing to get, and in buying one I would advise you to get a good copper one as I have found through experience that one good copper pan will outlast 4 or 5 tin or sheet iron ones. Build a table so as the pan will set down into it and place a little shelf underneath the pan for a gas-burner, on the table so that it will slide up close to the pan place a slab of marble about eighteen inches square and an inch thick.