You can also, if you wish, make a pink or any other color of nougat and place the chocolate in the same way. I usually run four or five kinds of nougat in the above style, as it sets off the show case to good advantage.
In dipping bon bons, chop up fine any kind of nuts and flatten them out evenly on the table, and as you dip a bon bon, drop it on the nuts; when dry stack them, with nut side up.
These goods look well. You can also color fine cocoanut pink, yellow or violet, in fact any color to suit you, and drop bon bons as above. They also look well.
To color cocoanut do so the same way as you would color sugar or sugar sand, only omit the ammonia.
CREAM RAISINS.
Open very large raisins, take out the seeds and stuff them with dipping cream, then crystalize them. They look well and are nice to top off a box of candy with. Color some of the dipping cream violet, pink, yellow, and leave some white. I always make them in assorted colors, as they look better and sell better.
BUTTER-SCOTCH CHOCOLATES.
Make a batch of butter-scotch patties; run them small—a little larger than a nickel—then dip them in chocolate.