and shapes. Fondant either cooked or uncooked, made by recipes in Chapters II and III, may be used. Directions for making centers are found on page 92. They should be small, as the chocolate coating adds to their original size.
Caramels should be cut smaller than when used without coating, as should fudge, nougatines, marshmallows, candied fruits, or fruit pastes. Nuts should be shelled, and sometimes blanched, and be perfectly dry. Dragées and other decorations for the tops of the candies should be ready for immediate use. Several kinds of centers may be made ready at one time, and then dipped one after another. A pound box can be soon filled with assorted chocolates.
The name of the center gives the name to the chocolate; thus almonds dipped in melted chocolate are called chocolate almonds; almonds dipped in fondant and then in chocolate are chocolate cream almonds.
The following suggestions for centers for assorted chocolates may be extended almost indefinitely.
- Almonds
- Almonds blanched and dipped in white fondant
- Almond paste shaped in balls, or cut in strips or cubes
- Apricot paste in cubes or fancy shapes
