COAT WITH CHOCOLATE.

New Zealand Herald, Volume LXIX, Issue 21112, 20 February 1932, Page 7 (Supplement)

COAT WITH CHOCOLATE.

Have you ever tried covering your favourite sweets with chocolate? Caramels, nougats, Turkish delight, and marzipan all acquire a novel flavour when so treated. All you require is a bowl and a saucepan which will take the bowl easily, a small wooden spoon, some greaseproof paper, a couple of forks, and the following ingredients: — One-quarter pound cocoa butter, one quarter pound plain sweet chocolate ' (milk won't do), one-quarter pound cocoa. Melt the cocoa butter gradually, then beat in the cocoa, and add the melted chocolate. Smooth and Glossy. Half-fill tho saucepan with boiling crater, place it on the table, snd into it put the bowl of covering chocolate. / B e very careful that no water runs into it. and seo that the mixture does not get at all heated. When the mixture is quite melted and drops evenly from tho wooden spoon, remove the bowl from tho hot water, 6tand ii in a vessel of cold water, and beat until the chocolate is almost set. Now remelt the chocolate by passing the bowl quickly over a gas jet, beating well all the time. This beating and melting ensures that tho finished chocolates v\-ill set bright and glossy. To be ideal for covering, the, mixture ghould feel quite cool lo the lips. Covering that is at the right temperature sets 'almost at once;'if it takes longer it will look dull and speckled when finished. To Cover Nuts. Have your chosen centres at your left, and the greaseproof paper by your right hand. Now pop a centre into the chocolate, underside upward. See that it is quite covered, then lift it out -with p fork, tapping the fork gently on the side of the bowl to remove any drippings. A quick turn of the wrist and the chocolate will drop on to the greaseproof paper right-side up. The top can be decorated with ridges made with the fork. If you attempt to cover nuts, see that they are perfectly dry, and, in the case of almonds, they are better if blanched. When the chocolates have set, pack them into paper cases and arrange them in empty chocolate boxes lined with waxed paper. I These would make inexpensive little gifts.