The secret in successful chocolate coating, is in working the chocolate properly, having it cool enough before you begin to dip, then cooling the dipped candies as soon as they have been dipped.
Never lift the dipped chocolates off the boards or trays, until they are set; you can tell this by lifting one piece off the wax paper or oilcloth, and if the bottom is glossy, then they are set.
ORIENTALS
The Finest Chocolate Cream Made.
This is acknowledged by everyone to be the finest Italian chocolate cream made, and when coated with the proper coating, it is a delicious confection, with a very brittle coating, and when broken open, the center is as smooth and soft as whipped cream.
We put this recipe last for the reason that you should learn to do the other chocolate coating before attempting this. The coating is done in exactly the same manner, except with these it is necessary to handle them very quickly, and consequently you must have a little experience in this line before attempting these, but after making them once, we do not think you will ever make the other different kinds, except for the purpose of filling your Christmas boxes, when it is very nice to have an assortment. With enough practice to enable you to coat them nicely, and if you are so disposed, you will have no trouble in selling all you can make at sixty cents per pound, to private customers only, as there are very few stores in the country where it is possible to purchase them. One reason of this is, they are too delicate to stand being boxed up and shipped around the country to the different dealers, and probably be kept for months, as some candies are, before being sold.
We tell you this to impress upon you how really fine they are, and the possibilities of profit, if you expect to make candy to sell. The formula is very simple, and known only to a very few, but you must follow directions very closely and cook it to the exact degree. The thermometer will do the cooking accurately, and the other part is not difficult in any manner. For the coating, it is best if possible, to get what is called a Bitter-Sweet Coating. This may be purchased in any large city, also of a great many candy manufacturers, or of any candy supply house or chocolate manufactory. If it is not possible to get the Bitter-Sweet Coating, you may make one which is nearly as nice as the other, by simply getting the pure unsweetened or bitter chocolate, which all confectioners handle, and sweeten it partly with XXXX sugar (never use granulated), in the proportion of one-fourth pound sugar to two and one-half pounds chocolate, by simply stirring the sugar in the chocolate after it is melted. If you should be unable to procure any other kind of chocolate, you could use the ordinary bitter baking chocolate, sweetened somewhat with XXXX sugar, but do not use it if you can possibly avoid doing so.
These creams should never be coated with a sweet coating, but always a bitter-sweet of some description, as the intensely sweet center, and the bitter coating, form a combination that makes them delicious.