Show fjjpfs Student given for dipping chocolates candy-make- r speaks to Local Life UC Monday Dec 6 1976 Page 13 audience The price of a box of chocolates is rising bee ause of the materials used to make the box not because of tie choc late a local she had to change all be- - recipe a little to arc ornmodate Ue high r said Friday Dorothy Pollard wlio runs a candy business in her home spoke at the Conversations program in the UC "There is only one box company m the state of Utah" she said "This company completely regulates the price of the paper products ” Mrs Pollard said she began a businevs in her home after disc Digan stores would keep 40 per cent of the profit if she sold through them She does all the cooking and pac kaging She has a lie ense and produi es over 1 000 pounds of chocolate a year Pollard developed her recipes at Mills College she says and did her masters thesis on cream fillings When she moved here have with dipping chocolates U they keep tlie cIwk olate too hot” slie said "TTie chocolate afiould only he warm enough to be melted The creamly filling should be made molded and cooled at one setting The dipping of the fillings should be done on the same day they are made It altitude "The problem most people candy-make- one of several stores m Logan that offers some andy is more popular than ever seoson homemade This ts homemade candies During the holiday by Al photo was frit previously that the creamy fillings should tie frenten for two weeks then diped Put they are much better if dpprd on the same day made Lien stored for two weeks ” Mrs Pollard starts making candy for tlie holidays In September and continues until Ue weather warms In April She sella 18 varieties of candy Flat h Is topped with her own tyje of signature Hartman I um uw hd — -o1 vO — - S' S2 - TEST YOUR RUGS! PEACE CORPSVISTA '£ri - --V'C- v r - Mi' A CCA — fun- '’ ?! T- - £££" L a ' £“?ooe” n -- KTiiil' dep°rtcU Tve " — £ ' '“ “ st-- " - -- 'VL - S'' Contact Larrie White Business Building Room 407 Ext 747 1 CDb' V a — 1 |