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Assorted Chocolates: Candied

Chocolate-dipped Candied Grapefruit Peel Prepare Candied Grapefruit Peel, dip each grapefruit straw separately in melted coating chocolate, and lay on wax paper to dry. Chocolate Peanut Butter Creams 1/2 cup fondant 1/2 teaspoon vanilla 3 tablespoons peanut butter Few grains salt Coating chocolate Mix fondant, peanut butter, salt, and vanilla with a spatula on marble slab or plate until thoroughly blended. Shape in small balls, and dip in melted coating chocolate.

Chocolate Peppermints I Fondant Oil of peppermint Coating chocolate Melt fondant over hot water, flavor to taste with one or more drops of oil of peppermint, and drop from tip of spoon on waxed paper, or into starch impressions the size and shape of peppermints. When firm, dip in melted coating chocolate.

Chocolate Peppermints II 2 tablespoons hot top milk 1/2 teaspoon melted butter 2 cups confectioners' sugar 3 drops oil of peppermint Mix hot milk, one and one half cups sifted confectioners' sugar, butter, and peppermint, add more sugar as needed to make stiff, and then knead on a marble slab or a board for ten minutes, or until candy is creamy in texture. Shape with the hands into balls, or roll out on a board, and cut with small round cutter, and dip in melted coating chocolate.

Pignolia Chocolates 1/2 cup pignolia nuts Few grains salt 1/2 cup fondant Melted coating chocolate 1 tablespoon almond paste Chopped pignolia nuts Place half a cup pignolia nuts in oven, and bake until a delicate brown. Chop fine, mix evenly with fondant, almond paste, and salt, shape in small balls, dip in melted coating chocolate, and roll at once in unroasted chopped pignolia nuts.

Other nuts may be substituted for the pignolia nuts. Three-in-One Chocolates Filberts Fondant Candied cherries Vanilla Coating chocolate Cover filberts with boiling water and leave two minutes. Drain, cover with cold water, remove skins, and dry on a towel. Flavor fondant with vanilla, and shape in balls the size of the nuts. Dip first a nut, then a cherry, then a ball of fondant in melted coating chocolate, place close together on oilcloth or wax paper, and join with a line of chocolate.

Chocolate Truffles Fondant or center cream Milk chocolate Shredded cocoanut Make very small centers from any of the recipes for fondant or center cream in Chapter V, dip in melted milk chocolate, then roll at once in shredded cocoanut, chopped fine.

Chocolate Washington Pies Fondant Coating chocolate Raspberry or strawberry jam Put a piece of firm fondant on a marble slab or bread board, roll out one fourth inch thick, cover half of it with stiff raspberry or strawberry jam; on top place remaining layer of fondant, and cut out with small round cutter. Leave until dry, and dip in melted chocolate.

The trimmings may be gathered up, and worked together into little balls which may also be dipped in chocolate or in melted fondant.