INGREDIENTS

INSTRUCTIONS

Workbasket Recipes: This article deals with candies. The issue is Spetember
1979.
Boil water in bottom portion of double boiler, remove from heat. Put top of
boiler over water. Water should not touch bottom of pan. Place cut up
chocolate or chips in boiler, 1 cup at a time. Stir rapidly after each
addition. A small amount of paraffin may be added with chips to serve as a
hardening agent. Melted chocolate should never exceed 110 on a candy
thermometer. Remove from hot water, cool on rack until 80 degrees and
chocolate has thick pudding-like consistancy. Immediately place over warm
water (115 degrees) and stir well (2 minutes) until soft enough to pour. At
this point mixture should not be over 90 degrees. Pour into Candy Molds to
harden. Chocolate can be used as a coating for creams, bon bons and
cordials.
HOW TO DIP
Drop center into melted coating. Lift center from coating with fork. place
dipped centers on heavy waxed paper. Be sure that coating is thick all the
way around, ad cordials have a tendency to leak.
HELPFUL HINTS
Do not overheat chocolate coating. Never add water to coating, if chocolate
needs thinning, add small amount of cocoa butter. Dip cordials twice so
bottom is completely covered. Cordials should ripen several days before
coating so they can liquify. Creams should stand overnight before eating.
Dip chocolates in a very cool room.
Posted to EAT-L Digest  by Cecilia <elric01@IMPERIUM.NET> on Sep 4, 1997

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