CHOCOLATE FOR DIPPING.
This mixing is so often required by confectioners for so many purposes that a good general recipe will not be out of place. If the instructions are followed and a little discretion used with the colors, a light glossy chocolate coating will be the result.
1 lb. Pure Chocolate.
3 oz. White Wax.
Chocolate Brown Color.
Cochineal.
Process.—Put the chocolate in a saucepan; stand on the furnace plate or near a fire; break up the wax into little pieces and stir it in until all is melted; then add the brown color, with a little liquid cochineal, stirring the whole until thoroughly mixed; it is then ready for use. For cheap common goods, more wax may be used. When mixing in the color try a little on a piece of white paper until satisfied with the blend.