Chocolate Candies you Can Make

By Anon Anon

This vintage book contains a comprehensive guide to making a range of chocolate confectionery. Profusely illustrated and full of simple instructions and handy hints, “Chocolate Candies you Can Make” is ideal for those with little culinary experience looking for interesting confectionery recipes. Contents include: “Confectionery”, “Everything You Want To Know”, “About Chocolate Candy Making”, “How to Make Fondant”, “How to Make Centers”, “Assortment of Centers”, “How to Dip Chocolates”, “Some Chocolate Dipping Secrets”, “Recipes for Favourite Candies”, “Chocolate Coconut Glossies”, etc. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on confectionery.

• Language: English
• Publisher: Read Books Ltd.
• Release date: Apr 26, 2013
• ISBN: 9781473380356

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EVERTHING YOU WANT TO KNOW

about Chocolate Candy Making

Please tell me just how to go about making real chocolate creams . . . "We want some different kinds of chocolate candies for a school party! Have you some new recipes? . . . Why do my chocolates get dull gray, instead of glossy? . . . I want a sure-fire recipe for creamy fudge . . . Please send me some candy recipes suitable for a children’s party."

Questions like these have poured in from all over the country! And so now, Baker’s Dot Chocolate . . . the chocolate made especially for candy making . . . presents this new and complete book on chocolate candies. A book with sufficient technical information to meet the needs of the really serious candy maker or student; and at the same time, a book simple and direct enough for the beginner. It tells you how to make everything from chocolate creams to taffy. For convenience, the book is divided into two sections.

1. Chocolate Creams

The first section tells you, simply and clearly, just how to make real chocolate creams. Just how to prepare the centers so that they will be smooth and melting when you bite into them; how to make interesting variety in flavors and shapes; how to dip them so that they are always shining and glossy and of a finished appearance!

If chocolate creams are your ambition, don’t fail to study carefully the chapter on Some Chocolate Dipping Secrets (page 13). It contains many valuable dos and don’ts necessary to success in dipping. Study also the method pictures. Use them to check every stage of your own chocolates; watch for the same temperatures, the same consistencies, the same gloss. Here you will find the easy way to develop expert technic in dipping, to achieve perfect results, to make sure of success, every time.

2. Other Favorite Chocolate Candies

In the second part of the book you will find recipes for dozens of other luscious chocolate candies. Chocolate fudges that are marvels of rich creaminess; simply heavenly caramels; taffy, just chewy enough; and wonderful butter crunch. Then there are easy recipes for distinctive new chocolate candies, too. Chocolate bars, made in a jiffy; modest patties and chocolate drops; ingenious fruit pastes. This second section of simpler candy recipes will be a delight!

Dependable, Tested Recipes

Because success in candies depends so much on doing the right thing at the right time, the recipes in this book have been worked out with special care and thoroughness. Proportions, temperatures, and methods have been developed to be as fool-proof as possible. All measurements are exact, standard