By mixing equal parts of bitter and sweet chocolate you will have a better colored and better eating chocolate than by using only sweet chocolate.
NOTICE.
Whenever you cook a batch of candy that contains cream and is to be pulled upon the hook, see that the batch is one-half glucose and one-half sugar, as cream in a pulled batch has a tendency to grain in a short time. Therefore, remember this and avoid grained batches.
A POINTER ON DIPPING BON BONS.
Don’t allow yourself to get in the habit of pouring water in your dipping cream while dipping bon bons, as ninety-nine out of every hundred do, and still know that it will only add to making the bon bons get dry and hard and spotted much sooner. Always dip as quickly as possible and only melt as much cream at a time as you think you will be able to use. This will avoid your adding water.
HOW TO DIP CHOCOLATES IN HOT WEATHER.
This recipe or pointer is worth twice the price of the book. It will do the work in the hottest weather without fail, and costs about ten or fifteen cents a day to operate it. Get a good cracker box, knock off the top cover, and one side of the box; now take the side piece you have just taken off, put it on again with two small hinges on the bottom part, so that it will open and shut in good shape. Now take the box to a tinsmith and have him make out of galvanized iron a pan four inches deep and just the size of the box, to be slipped in on top where the cover was taken off. Now get a five-cent staple and clasp and screw it on the side of the box, so that when the side is closed up it can be fastened while chocolates are cooling.