To acquire this skill in marking, begin by trying to mark the coated nuts. Roast some almonds in the oven with the skins on, which need not be removed when coating. English walnuts or pecans may also be used. The thread of chocolate is carried with the thumbnail across the top, as shown in figure 11. There is enough chocolate on the thumb, so that it is not necessary to touch the coated nut as you do when you mark the bon-bons.
| Fig. 8 | Fig. 11 | Fig. 9 |
After you have coated for some time and become an expert, you can learn to make the pretty markings seen on chocolate bon-bons, as shown in [figure 9], which always distinguishes the hand-coated bon-bon. After you have placed the chocolate coated bon-bon on the paper, touch the top lightly with the chocolate covered middle finger. Carry the thread of chocolate that lifts up with your finger in a circle as shown in [figure 10].
Fig. 10
Do not be discouraged with your work, if you do not succeed the first few times. Many persons prefer the rough appearing candies, because in their opinion they look more “home-made.”