Chocolates & Bon Bons Home Made Chocolates, Bon-Bons, Desserts,  Fine Art Sugar Work  By George F Burton Associative Features 1932 First Edition Published by Self Published  Printed By F Taylor & Co ____________________________________________________________ Overview "Chocolates & Bon-bons" also titledThe "New Era" Chocolate Book is a classic, scarce confectionery guide written by gold-medallist confectioner George F. Burton. First published in 1932 according to the preface, it details traditional home-made chocolate manufacturing and sugar work. This volume covers the essential equipment and ingredient selection for early 20th-century candy making, including instructions for fondant cream casting, marzipan, and American fudges.  You will also find recipes for caramels, toffees, soft and hard bon-bons, and continental novelties. Burtons of Blackpool have been in the sweet tooth industry since 1882, they are still in that business though they have bought out a number of bakeries and they have themselves been bought out Description  1932. This is the first printing of the first edition. A very good copy with a little foxing to the prelims. The paper stock used by the printer is different to the text block stock. The gilt highlights on the front cover have become a little faded with age.  Otherwise a very good copy.  Mr. Burton describes all the various phases of chocolate making including utensils and materials needed, preparation of Fondant Cream Casting, Marzipan, American Fudges, Toffees Bon-bons and many other delectable sweets. Numerous illustrative plates included in the 149 pages of text. There are six additional pages for content index and two pages of advertisments. The front and rear covers have suffered slight bump to the top edges. Please check pictures and don't hesitate to ask if you have any queries! 59