human
These are not what is known as hand-dipped or fork-dipped chocolates, explained the boy.
gpt
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. It is important the pattern should be uniform, since both the dippers and the packers must know what is inside; in addition those who sell the candy must know. It is no easy task. After the chocolates are finished _Eureka_ is stamped on the bottom of every piece and they are ready to be sold.
human
I don't see what prevents your candy from sticking to everything,
gpt
IT IS NO EASY TASK
human
Blasts of cool air that come through those overhead pipes. We can turn on the current whenever we wish. Whenever the girls who are packing candy find that it is becoming soft they turn on a current of cold air to chill and harden it; we often use these cool blasts, too, when handling candies in the process of making. Such kinds as butter-scotch, hoarhound, and the pretty twisted varieties stick together very easily. If they are allowed to become lumpy or marred they are useless for the trade and have to be melted over.
gpt
What are those men over there doing?
human
Some of them are making peanut brittle, some caramels; and in the last kettle I believe they are boiling hoarhound candy. See! The last man is ready to empty his upon the table. Suppose we go over and watch him.