Chocolate Creams
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The chocolate used for dipping has more of the cocoa butter left in than the commercial bar chocolate and is often sweetened. The home candy maker may buy bars of dipping chocolate at most groceries or candy kitchens. Baker's "Dot" chocolate is very satisfactory for this purpose.
Melt the chocolate slowly over hot water, being very careful to get no water into it, and remove from fire as soon as thoroughly melted. If water gets into the chocolate it thickens and lumps. If it gets too hot it streaks and grays as it cools.
The centers of chocolate creams are usually made from fondant, colored, flavored and shaped. After the shapes have hardened and dried a few hours exposed to the air, they are dipped in the melted chocolate with a fork or hat pin, or the fingers, and allowed to dry slowly on wax paper. Soft fondant centers may be made by adding more cream of tartar as the centers are shaped, and after dipping allow them to ripen 3–4 weeks before using.
Raisins, roasted almonds, peanuts, oyster crackers, etc., may be dipped in the chocolate and give a very delicious variation to a box of chocolate creams.
