Take the desired amount of chocolate, put it in the upper vessel of the double boiler, put it over the fire with hot water in the lower vessel.Do not cover the chocolate with a lid, and do not allow any water to get into the chocolate, because the least bit of moisture will ruin it for dipping purposes. However, it can be used in any other way. When the water in the lower vessel begins to boil, turn the fire down low enough that the water discontinues boiling. If the water boils sufficiently to cause the steam to issue from the sides of the lower vessel, and should it pass over the chocolate very much, that amount of moisture will be sufficient to cause the chocolate to thicken. Stir it occasionally, and when it begins to melt, or is about half melted, draw it from the fire entirely and keep stirring until the lumps are all dissolved. It is well to test the chocolate with the thermometer at this time, and it should register about 225°. If it is not this warm, return it to the fire until the thermometer does register 225°. Stir it frequently so it does not get too hot around the sides of the vessel.
If it should get too hot, lift it from over the boiling water for a few minutes, but do not leave it out long.When a thermometer is not employed, it is necessary to test the chocolate with the hand. It should feel very warm to the back of the hand when ready to remove from the fire.When the chocolate is heated to the correct temperature and all the lumps have been dissolved by stirring, pour it out on the platter or slab. However, if two or three pounds have been melted in order to do a large amount of dipping, it is better to pour out only a portion of it at a time. The remainder can be kept warm on the back of the stove in warm water. Work the chocolate upon the platter with the hand until all the heat has left it, or until it no longer feels warm to the hand. Do not scrape the thin coating that adheres to the platter loose until after the dipping is all done. To scrape it loose the mix it will cause the chocolates to be spotted.Pick up one of the centers with the first finger and thumb, set it in the chocolate, and lift the chocolate over it; see that it is entirely covered, then lift it over to the waxed paper, and with the thread that clings to the finger when letting loose of it make a design on top by moving the finger in a circle. If the chocolate runs down and forms a base, it is still too warm and should be worked more with the hand, but if it does not run down, it is all right, and the dipping should be done as rapidly as possible. We call your attention again to the fact that it is best to set the chocolates in a cool place to harden after they are dipped.Do not become discouraged if the chocolates are not up to standard in appearance at the first attempt.
Many people prefer chocolates when they are not uniform in shape or design. A little practice and experience is necessary before one is able to heat the chocolate exactly right and to do the dipping so each piece is uniform. Although a beginner cannot make every chocolate uniform and perfect in appearance, this does not interfere with the taste of the candy.If the chocolate should become too cold before the dipping is all done, it will be necessary to reheat it and work it over again as in the beginning.When the dipping is all done, all that remains on the platter or clings to the hand can be scraped into a vessel and preserved for another occasion.