ASSORTED CHOCOLATES

Shannon News, 4 November 1927, Page 4

ASSORTED CHOCOLATES

“DIP” THEM AT HOME. Purchase a supply of centres: nuts, peppermint, creams, jellies, etc., and cover them with chocolate at home. By doing a few pounds at a time the work involved is not great and the sweetmeats will be perfectly fresh for a month. Place Jib. of flavoured sweetened chocolate covering (it is about 4/- a, pound) in a small enamelled pan and melt it very gently by moving about with a fork some distance above the gas flame. When the pan feels nicely warm remove from the flame, as the chocolate should melt as slowly as possible; if the pan gets very hot it will spoil. Stir very gently, away from the until it begins to thicken.. Have ycur centres ready, and warm the chocolate until it just becomes liquid and keep it in this state by occasional heat. Drop a centre in, turn about and lift out lying on a fork; tap the fork and draw over the side so that the covered centre will drop on to some clean greaseproof paper. Put in a very cold place to set, and decorate as desired. The quicker the chocolates set, the brighter they will look.