Homemade
Chocolate Recipes:
Chocolate
Cream
Soak a box of gelatine
in half a pint of cold water for two hours. Put one quart of milk in the double-boiler,
and place on the fire. Shave two ounces of Walter Baker & Co.'s Premium
No. 1 Chocolate,
and put it in a small pan with four tablespoonfuls of sugar and two of boiling water.
Stir over a hot fire until smooth and glossy, and then stir into the hot milk. Beat
the yolks of five eggs with half a cupful of sugar. Add to the gelatine, and stir
the mixture into the hot milk. Cook three minutes longer, stirring all the while.
On taking from the fire, add two teaspoonfuls of vanilla and half a saltspoonful
of salt. Strain, and pour into moulds that have been rinsed in cold water. Set away
to harden, and 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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