Fig. 2
Fig. 3
Fig. 4
Pour on the slab 1½ pounds of the melted chocolate. Assume the position of the hand as shown in figure 1; draw the fingers through the chocolate with a “pawing” motion as shown in [figure 2]. Each time that the fingers touched the chocolate on the downward motion, close the hand, and lightly squeeze the chocolate that is held between the fingers and the palm. The chocolate flows through the fingers and from the sides of the closed hand. Repeat this motion until the chocolate is spread out over the slab, (it will only be a few times), then encircle the outer edge, drawing the chocolate toward the center, as shown in figures 3 and 4. The thin layer of chocolate which remains is the foundation for the base which keeps the chocolate within bounds. Never draw into the center any of the chocolate that has become hard or that which is getting stiff. It will spoil the entire lot. Continue the “pawing” process, following it with the operations as shown in [figures 3] and [4]. Occasionally take up a handful and squeeze it as shown in [figure 5]. The chocolate in these illustrations was allowed to become cold, so as to give you a better idea how it should be done.