COATING THE BON-BONS.
Fig. 6
When the chocolate has been worked as directed, take a cream, (see directions “How to Mold in Cornstarch”), an Oriental center, or a nut and drop it on the mass of chocolate near the edge of the slab in front of you. Cover it thoroughly by using the thumb and first three fingers, as shown in [figure 6]. Pick up the cream from the mass of chocolate, wipe the side and back of your hand on the slab (or use the back of a knife) to clear it from the excess of chocolate which clings to it, otherwise this will drip over the paper when you lay down the cream. Smooth the chocolate covered cream by rolling it between your thumb and fingers until it is evenly covered with chocolate. Hold it with the tips of your fingers as shown in [figure 7], and place it on the oil cloth at your right. In doing this, do not hurry or you will have strings of chocolate over the table and paper.
Fig. 7
In laying the bon-bons on the oil cloth, LAY THEM DOWN SQUARELY. Do not allow them to slide or a base will form, which you wish to avoid. It is essential that the tray be level.
Coat the bon-bons as rapidly as possible so that it will not be necessary to reheat the chocolate before you have finished. If the chocolate is reheated, it must be worked again, as in the beginning.