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Assorted Chocolates: Creams
Roast Almond Chocolates Coarsely chop roasted almonds, mix with melted milk chocolate to make a thick paste, and drop with a spoon in small pieces on wax paper. Bittersweet Chocolate Creams Center Cream II I pound sweet coating chocolate 1/2 pound bitter chocolate I teaspoon vanilla Make center cream and shape in small balls. Put both kinds of chocolate in upper part of double boiler, and prepare for dipping as explained in the first part of this chapter. Just before beginning to dip, add vanilla and beat thoroughly. Dip centers one at a time, and remove to wax paper. Use coating as cold as possible in order to retain the gloss.
Chocolate Butterscotch Creams Make Cream Butterscotch Balls and leave mixture in the buttered pan. Cover with melted fondant flavored with vanilla, and when firm cut in small pieces, and dip in melted coating chocolate.
Chocolate Coffee Beans Coating chocolate Fresh roasted coffee beans Melt chocolate over hot water, being careful that not a drop of water gets into the chocolate; then beat it until cool. Dip freshly roasted coffee beans in the chocolate; lift out with a fork, and drop on wax paper or marble slab to harden. Blanched almonds or Brazil nuts, filberts, peanuts, pecans, or walnuts may be coated in the same way.
Cocoanut Chocolate Ruffs 1/4 pound coating chocolate 1 1/2 cups cocoanut Melt chocolate over hot water, and stir in all the long strip cocoanut it will coat and hold. Take out pieces the size of a marble, and lay on wax paper to dry.
This is an excellent way to utilize a small amount of chocolate that may be left from dipping centers.
Chocolate Fig Creams 6 figs Confectioners' sugar Chop figs finely, and slowly add sifted confectioners' sugar until mixture is stiff enough to mold into small balls. Shape, let dry, and dip in melted coating chocolate.
Chocolate Fig Paste 1/4 pound figs 3/4 cup fondant Sweet coating chocolate Put figs through meat chopper, and mix with fondant, kneading together until perfectly smooth. Shape in small balls, and dip in melted coating chocolate. Jelly Chocolates 1 cup apple jelly 1/4 cup cold water 2 tablespoon gelatine 1 teaspoon orange extract 1/2 teaspoon lemon extract Melt apple jelly over hot water, add gelatine soaked in cold water, and extracts. Strain into small molds or into a bread pan half an inch thick. When firm, remove from molds, and if in a sheet, cut the jelly in cubes. Dip in melted coating chocolate.
Nut Fritters Mix broken pecan nut meats, roasted Spanish peanuts, or roasted almonds, with just enough cool chocolate to hold them together. Drop from tip of spoon in rough piles as large as a half dollar.
Chocolate Maraschino Cherries Maraschino cherries Fondant Coating chocolate Drain as many cherries as are wanted, and dip them in melted fondant. When all are covered, dip into melted coating chocolate. If a drop of syrup breaks through the chocolate, cover the spot with melted chocolate. The fondant will very soon liquefy in the center.
Chocolate Liquor Drops 2 cups sugar Few grains cream of tartar 1 cup water 2 tablespoons maraschino cordial Boil sugar, water, and cream of tartar to 235 degrees F. Add maraschino cordial, and boil up once. Cool for two minutes. Pour into starch molds, cover with starch, let stand twenty-four hours, brush off starch, and dip in melted coating chocolate, or crystallize.
Chocolate Marrons 1/3 cup marrons 1 cup fondant Coating chocolate Break marrons (preserved chestnuts) in two or three pieces, and dip in melted fondant; or crush marrons, mix with fondant, and shape in small balls. When firm, dip in melted coating chocolate.
Chocolate Marshmallows I Cut marshmallows across, and stuff with a pecan nut meat or a piece of Canton ginger. Press together and dip in melted coating chocolate. Chocolate Marshmallows II Marshmallows Melted coating chocolate Chopped blanched almonds Mix almonds with twice the amount of melted coating chocolate, and when beaten until cool, dip marshmallows, one at a time, and drop on wax paper. Chocolate-dipped Candied Orange Peel Prepare Candied Orange Peel, dip each orange straw separately in melted coating chocolate, and lay on wax paper to dry.