263.—Chocolate in Moulds.
It is usual now amongst confectioners to use the English unsweetened chocolate, as it saves much time and trouble, and is equally good. To form it into shapes you must have two kinds of moulds, made either of thick tin or copper tinned inside; the one sort is impressed with a device or figure, and with a narrow edge; the other is flat or nearly so, and the same size as the previous mould, with a shallow device in the centre. You put a piece of prepared chocolate into the first mould, and then cover it with the flat one; upon pressing it down the chocolate receives the form of both devices. After it is cold it can be easily taken out. It should have a shining appearance.
Now Ready, uniform with the present Work, 124 pp., price 2s.
THE
PASTRYCOOK AND CONFECTIONER’S GUIDE
For Hotels, Restaurants, and the Trade in General. Adapted also for Family Use.
By ROBERT WELLS,
AUTHOR OF THE “BREAD AND BISCUIT BAKER’S AND SUGAR-BOILER’S ASSISTANT.”
CONTAINING A LARGE VARIETY OF MODERN AND USEFUL RECIPES.
London: CROSBY LOCKWOOD & SON, 7, Stationers’ Hall Court.