These oil
globules, be it noted, must be treated with the greatest respect. If
they become over heated, they are likely to require much more work, even
if they do not ruin the batch.

In studying this melting process, it is well to think of the action of
heat upon butter. Suppose, for illustration, it is desired to cream a
lump of cold butter. If much heat is applied to the butter the outside
immediately becomes running grease. It is possible that the cooler
inside portion of the lump may be beaten into it, but the result will
not be smooth. On the other hand, if the butter is allowed to soften
gradually under the influence of moderate warmth, the whole mass would
melt uniformly and could be beaten into the desired smoothness.

The warning that water must not be allowed accidentally to enter the
chocolate cannot be too often repeated.

Probably this is the surest test as to whether or not the chocolate is
ready for the dipping: Drop a center into the mass so that it will be
covered with the chocolate, remove the surplus either by pulling it over
the edge of the dish, or by shaking, and let the drop fall squarely upon
the sheet of special confectioner's glazed paper, or of oilcloth, or
oiled paper, upon which it is to be cooled. Take care lest the piece
slips when dropped. If it does slip, the base will have a thin
projection that may break off and, even if it does not render the
coating pervious, become unsightly. If the candy-maker is careful and
the coating has been worked sufficiently and has been allowed to become
sufficiently cool, the base will form squarely and evenly and the
chocolate immediately will become firm. In other words, the candies
should begin to set at once without forming projecting bases as soon as
they are dropped upon the sheet upon which they are to dry.

Although chocolates should be covered in a warm room, they should be
cooled as rapidly as possible. As soon as they are finished, they should
be placed upon a small tray and removed to a cool place. The small tray
is desirable since by its use the candies can be quickly transferred. In
summer the tray should be placed in the refrigerator, but should not be
allowed to remain for more than five minutes. If the chocolate coated
confections are kept upon the ice for longer than that time, they will
soon be covered by a sweat that will ruin them.

After the coated drops have become cold, the candy-maker should examine
them carefully. If the ba