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Pistachio Chocolate Creams

Fondant, Green color-paste, 1 teaspoonful of vanilla extract, 1/3 a teaspoonful of almond extract, Pistachio nuts in slices and halves, 1/2 a pound of Baker's "Dot" Chocolate.

Using green color-paste, vanilla and almond extract, mould the fondant in long shapes. Put a bit of nut in each impression, before filling it with fondant. When firm coat with "Dot" Chocolate and set half a pistachio nut on top.