ience necessary to the
successful finishing of other textures. From surprisingly little
experimentation, she will obtain sufficient skill to handle successfully
almost any center that will take the covering.

A thorough general knowledge of the behavior of chocolate and a clear
understanding of the behavior of the stock on hand are of more value
than the methods of application of the coating. Since no two lots of
chocolate are exactly the same, it is well to buy a fairly large supply
at one time. In this way it is possible when handling the first batch
to learn the peculiarities of all the chocolate purchased and thereafter
to handle the stock with assurance. For good results it is well to buy
the regular "coating chocolate" which is sold by many grocery and
specialty stores for just this purpose. If coating chocolate cannot be
obtained, ordinary baking chocolate sweetened with confectioner's sugar
can be substituted, but the substitution is to be avoided, for the
finished work is sure to be inferior.

In all sorts of candy-making, climatic conditions are of the utmost
importance. In no other branch of cooking is the cook so dependent upon
the weather. In muggy weather it is impossible to do good work; often,
indeed, it is impossible to do any work at all. Therefore, it is of the
utmost importance that the confectioner yield respectful obedience to
the humidity.

This warning is of particular weight in connection with the handling of
chocolate. Even if the day is only slightly rainy, or foggy, do not try
to use chocolate. Even experts do not defy this law, but since they
work under commercial conditions, they are generally able absolutely to
control the atmosphere.

The room in which the actual operation of coating is conducted should be
warm and dry. First, break into small pieces more chocolate than you
will actually use in the coating. Put these lumps in a dish set over hot
water and melt them slowly at a low temperature. To do this most
effectually the water should previously have been boiled and the steam
allowed to subside. Of course, the water must be very hot when the dish
with the chocolate is placed over it. As the first piece melts, stir
slowly from time to time. When the chocolate has melted, remove the dish
from the heat and work all of the oil globules from the mass. This is
accomplished not by hard or rapid motion, but by perseveringly and
persuasively smoothing the mass until it is sufficiently cool.