HOW TO PREPARE CHOCOLATE FOR DIPPING.
In preparing chocolate for dipping, a great deal depends on the grade of chocolate you use. Cheap chocolate is dear at any price as the profits in chocolate goods are as great, if not greater, than many other candies. I would suggest that you use some brand that is reliable. You can find that kind advertised in the rear of this book, as I only advertise those that I know are all right. Any of these, properly handled, will do good work.
First, melt your chocolate over steam; see that it is cut up fine, and while melting always stir it with the hand, instead of a spoon or paddle, as you can always detect just how hot it is. Don’t get the chocolate any more than blood warm, then take it away from the water and let the bulk of the steam escape, and when the water is just nice and warm place the chocolate over it again and it will keep it the same temperature while using it. If using a cheap brand, add a little nucoa butter and stir it in well. After you have taken it out and laid it on the slab or pan, what chocolate you are going to dip with, work it with your hand until it feels quite cool. This will prevent the drops from turning gray; but see that they are cooled off immediately after being dipped. If you use the better grade of chocolate you need not use the nucoa butter, as it contains enough itself, and when properly handled will prove satisfactory.