COATING WITH CHOCOLATE

Waikato Times, Volume 110, Issue 18521, 29 December 1931, Page 5

COATING 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:—jib cocoa butter, jib plain sweet chocolate (milk won’t do), Jib cocoa. Melt the cocoa butter gradually, then beat in the cocoa, and add the melted chocolate. Smooth and Glossy, Half fill the saucepan with boiling water, place it on the table, and into it put the bowl of covering chocolate. Be very careful that no water runs into it, and see that the mixture does not get at all heated. When the mixture is quite melted and drops evenly from the wooden spoon, remove bowl from the hot water, stand it. In a vessel of cold water, and beat until the chocolate is almost set.

Now re-melt the chocolate by passing the bowl quickly over a gas jet, beating well all the time. This heating and melting ensures that the finished chocolates will be bright and glossy. To he ideal for covering, the mixture should feel quite cool to 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 a 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 lo the greaseproof paper right side up.

The top can he decorated with ridges made with the fork.

If you attempt to cover nuts see that I hey 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.