Home › Recipes › Stuffed Dates, Chocolate Dipped

Stuffed Dates, Chocolate Dipped

Cut choice dates open on one side and remove the seeds. Fill the open space in the dates with a strip of preserved ginger or pineapple, chopped nuts or chopped nuts mixed with white or chocolate fondant; press the dates into a compact form to keep in the filling; then dip them, one by one, in "Dot" Chocolate.

CHOCOLATE OYSTERETTES, PLAIN AND WITH CHOPPED FIGS Oyster crackers, salted preferred, Fine-chopped roasted peanuts, or raisins or 3 or 4 basket figs or a little French fruit cut in very small bits, 1/2 a pound or more of Baker's "Dot" Chocolate.

Select fresh-baked crackers free from crumbs. Dip in "Dot" Chocolate, made ready as in previous recipes, and dispose on oil cloth or waxed paper. For a change add figs or other fruit, cut very fine, or chopped nuts to the chocolate ready for dipping.

TURKISH PASTE WITH FRENCH FRUIT, CHOCOLATE FLAVORED 3 level tablespoonfuls of granulated gelatine 1/2 a cup of cold water, 2 cups of sugar, 2/3 a cup of cold water, 1 teaspoonful of ground cinnamon, 2 squares of Baker's Premium No. 1 Chocolate, 1 teaspoonful of vanilla extract, 1 cup of French candied fruit (cherries, angelica, citron, etc.), chopped fine. Let the gelatine stand in the half cup of cold water until it has taken up all of the water. Stir the sugar and the two-thirds a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling, then add the gelatine and let cook twenty minutes; add the cinnamon, the chocolate, melted over hot water, and beat all together, then add the vanilla and the fruit; let stand in a cool place for a time, then when it thickens a little turn into an unbuttered bread pan and set aside until the next day. To unmould separate the paste from the pan--at the edge--with a sharp-pointed knife. Sift confectioner's sugar over the top, then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner's sugar; cut into strips, then into small squares. Roll each square in confectioner's sugar. In cutting keep sugar between the knife and the paste.