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 HOW TO COAT CANDIES, &c., WITH BAKER'S "DOT" CHOCOLATE

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PostSubject: HOW TO COAT CANDIES, &c., WITH BAKER'S "DOT" CHOCOLATE   October 2nd 2012, 8:02 pm


HOW TO COAT CANDIES, &c., WITH BAKER'S "DOT" CHOCOLATE

Half a pound of "Dot" Chocolate will coat quite a number of candy or other
"centers," but as depth of chocolate and an even temperature during the
whole time one is at work are essential, it is well, when convenient, to melt
a larger quantity of chocolate. When cold, the unused chocolate may be cut
from the dish and set aside for use at a future time. If the chocolate be at the
proper temperature when the centers are dipped in it, it will give a rich,
glossy coating free from spots, and the candies will not have a spreading
base. After a few centers have been dipped set them in a cool place to
harden. The necessary utensils are a wire fork and a very small double
boiler. The inner dish of the boiler should be of such size that the melted
chocolate will come nearly to the top of it. Break the chocolate in small
pieces and surround with warm water, stir occasionally while melting.
When the melted chocolate has cooled to about 80° F. it is ready to use.
Drop whatever is to be coated into the chocolate, with the fork push it
below the chocolate, lift out, draw across the edge of the dish and drop onto
a piece of table oil cloth or onto waxed paper. Do not let a drop of water get
into the chocolate.

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