Homemade
Chocolate Recipes:
Chocolate
Bavarian Cream
For one large mould
of cream, use half a package of gelatine, one gill [a
gill is equal to 1 half cup]
of milk, two quarts of whipped cream, one gill of sugar, and two and a half ounces
of Walter
Baker & Co.'s Chocolate.
Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape the
chocolate, and put the milk on to boil. Put the chocolate, two tablespoonfuls of
sugar and one of hot water in a small saucepan, and stir on a hot fire until smooth
and glossy. Stir this into the hot milk. Now add the soaked gelatine and the remainder
of the sugar. Strain this mixture into a basin that will hold two quarts or more.
Place the basin in a pan of ice-water, and stir until cold, when it will begin to
thicken. Instantly begin to stir in the whipped cream, adding half the amount at
first. When all the cream has been added, dip the mould in cold water and turn the
cream into it. Place in the ice-chest for an hour or more.
At serving-time dip the mould in tepid water. See that the cream will come from the
sides of the mould, and turn out on a flat dish. Serve with whipped cream.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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