The saucepan should be removed from the fire
or gas occasionally, and the beating continued ;
the heat from the saucepan will be quite sufficient
to continue the melting of the chocolate. If made
too hot the chocolates will have a dull appearance.
When ready, allow the chocolate to cool, and, when
required, warm up over a gentle heat.
Note. — If unsweetened chocolate is used, take
equal quantities of the chocolate and sugar, and
flavour with vanilla. A larger proportion of cocoa
butter will be required.
2882. To Cover Centres with Chocolate
The variety of centres which can be covered with
chocolate is very great, but space will only allow
of a few being given here. They may be made of
fondant of various colours and flavours, of marzi-
pan, nougat, caramel, glace fruits, fruit paste,
praline, marshmallows, &c. Most centres are best
made the day before they are to be covered, as
they should be dry and set. The following recipes
will give an idea of what can be done in the way of
making centres, and a little ingenuity will no doubt
suggest many others.
The coating of centres must be done in a dry
atmosphere ; it will never be successful if carried
on near steaming saucepans. The temperature of
the room should be between 60° and 65° F. In
very hot weather it is best to do this piece of work
in the early morning or evening.
Before beginning, have everything in readiness —
a pan of covering chocolate, prepared as above, the
Dipping Ring
centres for covering, a dipping fork or dipping ring,
and a tray lined with grease-proof paper for laying
the chocolates on after coating. Heat the chocolate
over a small gas jet or other gentle heat, always
being careful not to make it too hot. It should
always be possible to touch the bottom of the sauce-
pan with the hand. Remove the saucepan from the
gas, and tilt it on one side on the table, in order to
keep the chocolate well together, and to get a
greater depth. Drop a centre into the deepest
part, cover it over with the chocolate, and lift out
with the dipping fork. Let any surplus chocolate
drop oS, and draw the fork lightly across the edge
of the saucepan. Then place the chocolate on the
prepared tin ; it may be turned right upside down
if wished, or simply slipped off the fork. A little
twist may be made on the top of the chocolate
by drawing out a thread of the chocolate with one
of the prongs of the fork, and then curling it round.
Or, a little of the covering chocolate may be put
into a small paper bag and forced out on the top
of the chocolate, to give the desired twist. The
chocolate should set immediately, and look bright
and glossy. Proceed to cover the other centres
in the same way. The chocolate must be kept
well mixed up with a fork and re-heated when
necessary. Do not allow it to become too cold.
Place the chocolates on the tin a little distance
apart — they must never be allowed to touch each
other. If they are to be decorated, put on the
decoration before they become too dry. Chocolates
must not be left exposed to the air too long, or they
will lose their glossy appearance. Any covering
SWEET MAKING
603
chocolate that is left may be used over again, or
more may he added to it. If it has to be kept for
some time, cover it over or scrape it out of the sauce-
pan, and put it into an air-tight tin box.
2887. Vanilla Chocolate Creams
Page 966
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The saucepan should be removed from the fire or gas occasionally, and the beating continued ; the heat from the saucepan will be quite sufficient to continue the melting of the chocolate. If made
too hot the chocolates will have a dull appearance. When ready, allow the chocolate to cool, and, when required, warm up over a gentle heat.
Note. — If unsweetened chocolate is used, take equal quantities of the chocolate and sugar, and flavour with vanilla. A larger proportion of cocoa butter will be required.
2882. To Cover Centres with Chocolate
The variety of centres which can be covered with chocolate is very great, but space will only allow of a few being given here. They may be made of fondant of various colours and flavours, of marzipan, nougat, caramel, glace fruits, fruit paste, praline, marshmallows, &c. Most centres are best made the day before they are to be covered, as they should be dry and set. The following recipes will give an idea of what can be done in the way of making centres, and a little ingenuity will no doubt suggest many others.
The coating of centres must be done in a dry atmosphere ; it will never be successful if carried on near steaming saucepans. The temperature of the room should be between 60° and 65° F. In very hot weather it is best to do this piece of work in the early morning or evening.
Before beginning, have everything in readiness — a pan of covering chocolate, prepared as above, the
Dipping Ring
centres for covering, a dipping fork or dipping ring, and a tray lined with grease-proof paper for laying the chocolates on after coating. Heat the chocolate over a small gas jet or other gentle heat, always being careful not to make it too hot. It should always be possible to touch the bottom of the saucepan with the hand. Remove the saucepan from the gas, and tilt it on one side on the table, in order to keep the chocolate well together, and to get a greater depth. Drop a centre into the deepest part, cover it over with the chocolate, and lift out with the dipping fork. Let any surplus chocolate drop off, and draw the fork lightly across the edge of the saucepan. Then place the chocolate on the prepared tin ; it may be turned right upside down if wished, or simply slipped off the fork. A little twist may be made on the top of the chocolate by drawing out a thread of the chocolate with one of the prongs of the fork, and then curling it round. Or, a little of the covering chocolate may be put into a small paper bag and forced out on the top of the chocolate, to give the desired twist. The chocolate should set immediately, and look bright and glossy. Proceed to cover the other centres in the same way. The chocolate must be kept well mixed up with a fork and re-heated when necessary. Do not allow it to become too cold. Place the chocolates on the tin a little distance apart — they must never be allowed to touch each other. If they are to be decorated, put on the decoration before they become too dry. Chocolates must not be left exposed to the air too long, or they will lose their glossy appearance. Any covering
chocolate that is left may be used over again, or more may be added to it. If it has to be kept for some time, cover it over or scrape it out of the saucepan, and put it into an air-tight tin box.
2887. Vanilla Chocolate Creams