ocolate.

SPECIMEN OUTLINE RECIPE.

Ingredients required for _chocolate for covering cremes_, etc.:

Cacao nib or mass 30 parts
Cacao butter 20 "
Sugar 49-3/4 "
Flavouring 1/4 "
-------------
100 parts

It is prepared in exactly the same way as ordinary eating chocolate,
save that more butter is added to make it flow readily, so that in the
melted condition it has about the same consistency as cream. The
operations so far described are conducted by men, but the covering of
cremes and the packing of the finished chocolates into boxes are
performed by girls. Covering is light work requiring a delicate touch,
and if, as is usual, it is done in bright airy rooms, is a pleasant
occupation.

[Illustration: GIRLS COVERING, OR DIPPING, CREMES, ETC.
(Messrs. Cadbury Bros., Bournville.)]

The girl sits with a small bowl of warm liquid chocolate in front of
her, and on one side the "centres" (cremes, caramels, ginger, nuts,
etc.) ready for covering with chocolate. The chocolate must be at just
the right temperature, which is 88 deg.F., or 31 deg. C. She takes one of the
"centres," say a vanilla creme, on her fork and dips it beneath the
chocolate. When she draws it out, the white creme is completely covered
in brown chocolate and, without touching it with her finger, she deftly
places it on a piece of smooth paper. A little twirl of the fork or
drawing a prong across the chocolate will give the characteristic
marking on the top of the chocolate creme. The chocolate rapidly sets to
a crisp film enveloping the soft creme. There are in use in many
chocolate factories some very ingenious covering machines, invented in
1903, which, as they clothe cremes in a robe of chocolate, are known as
"enrobers"; it is doubtful, however, if the chocolates so produced have
even quite so good an appearance as when the covering is done by hand.

[Illustration: THE ENROBER.
A machine for covering cremes, etc., with chocolate.
Reproduced by permission of Messrs. Savy Jeanjean & Co., Paris.]

It would be agreeable at this point to describe the making of cremes
(which, by the way, contrary to the opinion of most writers, contain no
cream or butter), and other products of the confectioner's art, but it
would take us beyond the scope of the present book. We will only remind
our readers of the great variety of comestibles and confections which
are covered