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dish over hot water; add Baker's Chocolate and vanilla as desired and beat
till the chocolate is evenly mixed through the fondant, then dip the cones in
the chocolate and set them on a piece of oil cloth or waxed paper. When all
are dipped, lift the first one dipped from the paper and dip the base again in
the chocolate, and then in the chopped-and-browned almonds. Continue
until all have been dipped.
CHOCOLATE ALMOND BARS
[Illustration: CHOCOLATE ALMOND BARS.]
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1/2 a cup of sugar,
3/4 a cup of glucose,
1/2 a cup of water,
(1/4 an ounce of paraffine at discretion),
1/2 a cup of blanched almonds, chopped fine,
1/3 the recipe for fondant,
3 or 4 ozs. of Baker's Chocolate,
1 teaspoonful of vanilla.
Melt the sugar in the water and glucose and let boil to about 252° F., or
between a soft and a hard ball. Without the paraffine cook a little higher
than with it. Add the almonds and the vanilla, mix thoroughly and turn onto
a marble or platter over which powdered sugar has been sifted. Turn out the
candy in such a way that it will take a rectangular shape on the marble.
When cool enough score it in strips about an inch and a quarter wide, and,
as it grows cooler, lift the strips, one by one, to a board and cut them in
pieces half or three-quarters of an inch wide. When cold, drop them, sugar
side down, in chocolate fondant prepared for "dipping." With the fork push
them below the fondant, lift out, drain as much as possible, and set onto oil
cloth. These improve upon keeping.
ALMOND FONDANT STICKS
[Illustration: ALMOND FONDANT STICKS.]
2-1/2 cups of coffee A or granulated sugar,
1/4 a cup of glucose,
1/2 a cup of water,
1/4 a pound of almond paste,
1/4 a pound of Baker's Premium Chocolate,
1 teaspoonful of vanilla extract,
1/2 a pound of Baker's "Dot" Chocolate.
Put the sugar, glucose and water over the fire. Stir until the sugar is
dissolved. Wash down the sides of the kettle as in making fondant. Let boil
to the soft ball degree or to 238° F. Add the almond paste, cut into small,
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thin pieces, let boil up vigorously, then turn onto a damp marble. When
nearly cold turn to a cream with a wooden spatula. It will take considerable
time to turn this mixture to fondant. Cover and let stand half an hour. Add
the Baker's Premium Chocolate, melted over hot water, and knead it in
thoroughly. Add at the same time the vanilla. The chocolate must be added
warm. At once cut off a portion of the fondant and knead it into a round
ball; then roll it lightly under the fingers into a long strip the shape and size
of a lead pencil; form as many of these strips as desired; cut the strips into
two-inch lengths and let stand to become firm. Have ready the "Dot"
Chocolate melted over hot water and in this coat the prepared sticks leaving
the surface a little rough.
ALMOND FONDANT BALLS
[Illustration: ALMOND FONDANT BALLS.]
Roll part of the almond fondant into small balls. Some of the "Dot"
Chocolate will be left after dipping the almond chocolate sticks. Remelt
this over hot water, and in it coat the balls lightly. As each ball is coated
with the chocolate drop it onto a plate of chopped pistachio nut meats or of
chopped cocoanut (fresh or dessicated). With a spoon sprinkle the chopped
material over the balls.
WALNUT CREAM-CHOCOLATES
[Illustration: WALNUT CREAM CHOCOLATES.]
2-1/2 cups of granulated sugar,
1/2 a cup of condensed milk,
1/2 a cup of water,
3 or 4 tablespoonfuls of thick caramel syrup,
A little water,
1 teaspoonful of vanilla,
1/2 a pound of Baker's "Dot" Chocolate.
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Put the sugar, condensed milk and water over the fire to boil, stir gently but
often, and let cook to the soft ball stage, or to 238°F. Pour on a damp
marble and let stand undisturbed until cold; turn to a cream, then gather
into a compact mass; cover with a bowl and let stand for thirty minutes;
then knead the cream; put it into a double boiler; add the caramel syrup and
the vanilla; stir constantly while the mixture becomes warm and thin; add a
tablespoonful or two of water, if necessary, and drop the cream mixture
into impressions made in cornstarch. Use two teaspoons to drop the cream.
When the candy is cold, pick it from the starch. With a small brush remove
the starch that sticks to the candy shapes. Coat each piece with "Dot"
Chocolate. As each piece is coated and dropped onto the oil cloth, set half
an English walnut meat upon the top.
TO MOLD CANDY IN STARCH IMPRESSIONS
Many candies, especially such as are of some variety of fondant, are thin
when warm and solidify on the outside when cold, so that they may be
"dipped" or coated with chocolate. To shape candy of this sort, fill a low
pan with cornstarch, making it smooth upon the top. Have ready molds
made of plaster paris, glued to a thin strip of wood, press these into the
cornstarch; lift from the starch and repeat the impressions as many times as
the space allows. If molds are not available a thimble, round piece of wood,
or the stopper of an oil or vinegar cruet will answer the purpose, though the
impressions must be made one at a time.
CHOCOLATE BUTTER CREAMS
[Illustration: CHOCOLATE BUTTER CREAMS.]
2-1/2 cups of sugar,
1/2 a cup of water,
1/4 a cup of glucose,
1/4 a cup of butter,
2-1/2 ozs of Baker's Premium Chocolate,
2 teaspoonfuls of vanilla,
1/2 a pound of Baker's "Dot" Chocolate.
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Put the sugar, water, glucose and butter over the fire; stir until the sugar is
melted, then cook to the soft ball degree, or 236° F.; pour on a damp marble
and leave until cold; then pour on the Premium Chocolate, melted over hot
water, and with a spatula turn to a cream. This process is longer than with
the ordinary fondant. Cover the chocolate fondant with a bowl and let stand
for thirty minutes; knead well and set over the fire in a double boiler; add
the vanilla and stir until melted. The mixture is now ready to be dropped
into small impressions in starch; when cold and brushed free of starch dip
in "Dot" Chocolate. When dropping the chocolate mixture into the starch it
should be just soft enough to run level on the top. If too soft it will not hold
its shape in coating.
FONDANT FOR SOFT CHOCOLATE CREAMS
2-1/2 cups of sugar,
1/3 a cup of glucose (pure corn syrup),
1 cup of water.
Put the sugar, glucose and water over the fire and stir until boiling, then
wash down the sides of the saucepan, cover and finish cooking as in
making ordinary fondant. Let cook to 238° F. Turn the syrup onto a damp
marble or platter and before it becomes cold turn to a cream with a wooden
spatula. When the fondant begins to stiffen, scrape at once into a bowl and
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