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Dessert

Chocolate Covering

A method for melting chocolate to coat bon‑bons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chocolate Covering

Ingredients

Directions

Melt the chocolate

  1. Place ½ lb. of chocolate in a small, clean, dry pan.

  2. Hold the pan above a gentle heat.

  3. Stir the chocolate with a fork as it melts slowly.

  4. Remove the pan from the heat when it feels warm but not hot.

  5. Continue stirring the chocolate in the warm pan until it is smooth.

Thicken the coating

  1. Set the pan in a cool place.

  2. Stir gently until the chocolate thickens.

  3. When thick enough for a fork to stand in it, briefly heat the pan to liquefy the chocolate again.

Coat and set

  1. Drop a center into the chocolate.

  2. Turn the center around.

  3. Lift the center out with the fork.

  4. Tap the fork against the pan.

  5. Drop the bon‑bon onto wax paper.

  6. Place the bon‑bon in a cold area until firm.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sweetened chocolate
Forms the coating that sets firm and glossy when cooled after gentle melting.

The step that matters

Remove the pan from the heat when warm but not hot. Chocolate scorches or seizes if overheated, and cooling it to a thick, workable state lets it set with a smooth finish around the center.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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