Homemade
Chocolate Recipes:
Candy:
Almond Chocolate Creams
(* All measurements should be level.)
CENTERS
- * a cup of blanched
almonds, chopped fine,
- * a cup of fondant,
- * a teaspoonful of
vanilla,
- Confectioner's sugar
for kneading and shaping.
CHOCOLATE COATING
- About 1 cup of fondant,
- 2 squares of Baker's
Chocolate,
- 1 teaspoonful of
vanilla extract,
- Few drops of water,
as needed,
- Halves of blanched
almonds.
Mix the chopped almonds with the fondant and vanilla; add confectioner's sugar, a
little at a time, and knead the mass thoroughly, on a marble or large platter; shape
into a long roll, then cut into small pieces of the same size. Shape these into balls
a generous half inch in diameter and leave them about an hour to harden on the outside.
Put the fondant for the coating and the chocolate (shaved or broken in pieces) in
a double boiler (with hot water in the lower receptacle); add the vanilla and the
water and heat until melted; take out the spoon and put in a dipping fork (a wire
fork costing about ten cents) beat the fondant, to keep it from crusting and drop
in a "center;" with the fork cover it with fondant; put the fork under
it and lift it out, scrape the fork lightly on the edge of the dish, to remove superfluous
candy, turn the fork over and drop the bon-bon onto waxed paper. Make a design with
the fork in taking it from the candy. At once press half of a blanched almond on
the top of the candy, or the design made with the fork will suffice. If at any time
the coating be too thick, add a few drops of water. If any be left over, use it to
coat whole nuts or cherries.
Recipe Credit: Mrs. Janet McKenzie Hill
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Dot Chocolate" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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