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Homemade Chocolate Recipes: Chocolate Jelly With Crystallized Green Gages Dissolve in a quart of water three tablespoonfuls of grated chocolate; let come to a boil; simmer ten minutes; add a cup of sugar and a box of gelatine (that has been softened in a cup of water) and strain through a jelly bag or two thicknesses of cheese-cloth. When almost cold, add a dessertspoonful of vanilla and a tablespoonful of brandy. Then whisk well; add half a pound of crystallized green gages cut into small pieces; pour into a pretty mould, and when cold serve with whipped cream. Recipe Credit: Miss M.E. Robinson 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.     Chocolate Feature: Carpe Diem Gourmet 100% Venezuelan Chocolate Bars Soleil Noir - 19 Pieces     Chocolate Homepage Copyright © 2006 Shop 4 Chocolate. All rights reserved. This website has no affiliation with with, nor is it a part of BAKER'S®. The recipes are from "Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Miss Parloa and Mrs. Janet McKenzie Hill." While the original is in public domain, the formatted pages on this site are copyrighted.