Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/16

12 Make your table large enough so you can place a tray on each side of the marble one for the centers and the other to set the dipped-centers on.

In the outside pan place water and in the inside pan place the kind of chocolate you wish to dip in, breaking it up into small pieces with a hammer.

When the water gets warm stir the chocolate until melted and then turn gas off. Never allow the gas to burn after the chocolate is melted for you will cook it and it will become coarse. Let set until cooled off a trifle and with your hand take out a quantity of it onto the marble and work back and forth with your hand for a few minutes. This is done to thoroughly mix the chocolate and acclimate your hand. Place one center at a time in the chocolate and pick out with the chocolate hand and roll around with the fingers until thoroughly covered. Let set on the fingers and tap the back of the hand on the marble, then set cream on wax paper to cool. In warm weather place in ice box to cool.

Stringing will come to you gradually.

Do not get discouraged in dipping, it is quite a trick and only comes through experience.