out, upside down, scrape off superfluous chocolate on the edge of the pan, and place bonbon on the paper right side up. Makea line of chocolate over the top of the bonbon when removing the dipper. Different designs on top sometimes indicate the kind of center. Between the dipping of every bonbon the chocolate must be thoroughly beaten.
Chocolates sometimes harden very quickly. On a warm day they must be put in the refrigerator as soon as coated, for ten minutes or until hard.
If the chocolate is neither too warm nor too cool and was beaten sufficiently, and chocolates were cooled quickly enough, they will have a gloss and retain the markings perfectly. If they are gray or streaked, they did not cool quickly enough. If spotted, the chocolate was not beaten enough. If chocolate runs off and forms a thick base, it was not cool enough. If the least bit of steam or water gets in it, the chocolate will become thick and unfit for coating but may be used for cooking purposes. If it does not remain thin enough for dipping, a small piece of cocoa butter may be added, or the water underneath may be heated slightly, when chocolate must be beaten again. Chocolate may be left in the dish in which it was melted and be ready for use at any time.
