Homemade
Chocolate Recipes:
Chocolate
Blanc-mange
Put one quart of milk
in the double-boiler, and place on the fire. Sprinkle into it one level tablespoonful
of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.
It will take about twenty minutes. While the milk and farina are cooking, shave two
ounces of Walter
Baker & Co.'s Premium No. 1 Chocolate,
and put it into a small pan with four tablespoonfuls of sugar and two of boiling
water. Stir over a hot fire until smooth and glossy, then stir into the cooked mixture.
Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a
mould that has been rinsed in cold water. Set the mould in a cold place, and do not
disturb it until the blanc-mange is cold and firm. Serve with sugar and cream.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" 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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