This section is from the book "Cooking For Profit", by Jessup Whitehead. Also available from Amazon: Cooking for Profit.
1 teaspoon powdered gum arabic.
2 tablespoons water.
1 teaspoon extract vanilla.
1/2 pound common chocolate.
Cut up the cake of chocolate into a tin cup and set in a shallow pan of hot water to melt by heat alone without adding any water.
Dissolve the gum arabic in the two tablespoons of boiling water in a small bowl, then stir in fine powdered sugar enough to make it a stiff dough, adding the vanilla at the same time. Turn it on the table, roll into a cord, cutoff in balls size of hazel nuts and dip these in the melted chocolate. Set on a pan or dish to harden. Makes 75 to 100.
The white cream candy same as for chocolate drops. Roll it out thin and pour a layer of melted chocolate upon it. Cut when cold.
 
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