The dryness of the corn-starch prevented the
mixture from flowing together. As soon as every hole in the tray was
filled with fondant it was set away to cool and an empty tray
substituted. When the little centers were hard enough they were
taken out of the corn-starch moulds, and after being put upon
traveling strips of fine wire netting, melted chocolate was poured
over them. The wire frames sped along like miniature moving
sidewalks, their contents drying and cooling on the way. In the
meantime the superfluous chocolate dripped through the netting into
a trough beneath and was collected to be melted over again. On went
the finished chocolates until they reached the packing-room, where
girls removed them from the frames, sorted them, and put them into
boxes.
"These are not what is known as hand-dipped or fork-dipped
chocolates," explained the boy. "Those are higher priced, because
they require individual attention, and the material put into them is
more expensive. To make those the girls take the centers and
submerge each one in melted chocolate with a dipping-fork, finishing
the pieces with a certain little twist or decoration on top; it
requires no small amount of skill to make this top-knot, which not
only serves to render the candy more attractive but to distinguish
one variety of filling from another. Each kind has its own
particular decoration. After some practice any of us might, I
suppose, learn to make the twist on a chocolate once; but to make
that precise thing each time and never vary it would be quite a
different matter.
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