Homemade
Chocolate Recipes:
Chocolate
Creams, No. 1
Beat the whites of
two eggs to a stiff froth. Gradually beat into this two cupfuls of confectioners'
sugar. If the eggs be large, it may take a little more sugar. Flavor with half a
teaspoonful of vanilla, and work well. Now roll into little balls, and drop on a
slightly buttered platter. Let the balls stand for an hour or more. Shave five ounces
of Walter
Baker & Co.'s Premium No. 1 Chocolate
and put into a small bowl, which place on the fire in a saucepan containing boiling
water. When the chocolate is melted, take the saucepan to the table, and drop the
creams into the chocolate one at a time, taking them out with a fork and dropping
them gently on the buttered dish. It will take half an hour or more to harden the
chocolate.
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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