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Sugar: a Great Source of Heat and Energy: Chocolate

CHOCOLATE DIPPED BONBONS Slightly sweetened chocolate suitable for dipping candy may be bought in cakes like those sold for cooking purposes and at the same price. As depth of chocolate is needed and all chocolate left over may be used again and again, at least half a pound should be taken, no matter how little dipping is to be done. Break the chocolate in very small pieces, put into a small agate cup and set into warm (not hot) water. If a tiny double boiler be available, so much the better. Stir the chocolate occasionally while it is melting, being careful that no drop of water gets into the chocolate. When the chocolate is cooled to about 70 deg F., or a little below lukewarm, it is ready for use. Drop in a center, with a dipping fork push it below the chocolate, lift, and when drained a little drop onto a piece of oilcloth or waxed paper. If the candy is to be smooth on top, draw the fork across the edge of the chocolate dish (to remove superfluous chocolate), then slide the candy onto the oilcloth. If there is to be a design on top, let the top of the candy be downward in the chocolate; turn the candy upside down from the fork and draw the fork over the top. Remove to a cool place, to "set" the chocolate. CHOCOLATE DIPPED NUTS, GINGER ROOT, OYSTERETTES, ETC. Almonds, unblanched, are dipped with a design on top. Peanuts, with skin discarded, are dipped and dropped in clusters. Drop two or three nuts, dipped one by one, side by side, then drop others above; the chocolate runs together and forms a neat looking and dainty confection. Strips of preserved ginger root are particularly good, dipped in chocolate. Fine-chopped peanuts or almonds, or figs, dates or ginger root may be added to the chocolate; in this oysterettes may be dipped, to produce a very agreeable confection for Sunday Night tea, etc.