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Candies and Candy Making: Chocolate-cream

CREAM CANDIES Chocolate Creams. - Mold French cream or any of the fondants into cone-shaped balls with the hands or fingers. Let them stand over night on waxed paper or a marble słab, or until they are thoroughly hardened.

If they are allowed to stand twentyfour hours or more all the better. Coating for Chocolate Creams.- Melt a cake of chocolate in a double boiler, but do not let it boil. When melted add a lump of paraffin as big as a small walnut, half as much butter, and a few drops of vanilla. Or melt in a double boiler a piece of paraffin the size of a hickory nut, a teaspoonful of lard, and add pound of chocolate. Stir until melted. If a thicker coat of chocolate is desired, add to the melted chocolate to thicken it a little glycerin or a few drops of linseed oil.

Do not attempt to thin dipping chocolate with water or else it will immediately grain and harden.