| BATCH PANS. Made of Heavy Copper with Sheet Iron Rim to allow them to set in furnace. No. 1, diam. at rims 12 inch, bottom 11 in., $7 50. No 2, diam. at rims 13 inch, bottom 12 in., $8 50. |
CHOCOLATE DROPS, PLAIN.
Warm some sweet chocolate; when it is just sufficiently heated to be pliable, pinch off little pieces, roll them in the hands to size of a small marble; place them in rows on sheets of white paper, each row about an inch apart; when the sheet is covered, take it by the corners and lift it up and down, letting it touch the slab each time; this will flatten the balls into drop shapes; they should be about the size of a ten cent piece on the bottom; when cold they will slip off the paper without any trouble.
| TOY (or Turned Sugar) PANS. Made of Copper.
|
CHOCOLATE DROPS (NONPAREIL.)
Process exactly as for plain drops. When the drops have been flattened, cover the sheets of paper entirely over with white nonpareil (hundreds and thousands); when the drops are dry shake off the surplus ones.
CHOCOLATE CREAMS.
Melt some cream (see "Cream for Chocolate Cream") use the runner and fill the moulds; in an hour the cream will be set hard enough to be taken out of the moulds; they are then ready for coating. Warm some sweet chocolate paste until melted, then drop the creams into the melted chocolate, two or three at a time; lift them out with a long fork and place them on glazed paper or sheets of tin to dry; put them in a cool place to harden; pack carefully in paper lined boxes in such a manner that they hardly touch each other; if packed roughly like most other candies, they become spotted and rough, spoiling the appearance altogether.
Rubber moulds are now largely used for making these goods; being much cleaner and very much easier used than starch moulds, and for new beginners are very much better than starch. These moulds are now to be bought much cheaper than they were a few years ago, the price now being about $1.40 per lb. These moulds weigh about two pounds each and hold ninety chocolate drops and can be refilled every half hour. We would strongly advise the purchase of rubber moulds, as besides the saving of time, neither starch boards, starch, plaster moulds or bellows are required. Fletcher Manfg Co., carry a full line of moulds for chocolates and creams.