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Chocolate Cones

Make fondant same as for Chocolate Creams II. To one-third the quantity add melted Walter Baker & Co.'s Premium No. 1 Chocolate and a few drops vanilla, working in with the hands. Shape into small cones and drop on an oiled paper or marble slab. Melt remaining fondant, flavor with vanilla or essence of violet, and color a light lavender, using a violet coloring. Dip cones, separately, and remove to oiled paper. As soon as set, dip bottom of each cone in melted Walter Baker & Co.'s Dot Chocolate, and roll chocolate portion, while still warm, in finely-chopped blanched Jordan almonds. White fondant may be used for the dipping; in which case, roll chocolate-covered portion in chopped pistachio nuts.