Homemade
Chocolate Recipes:
Chocolate
Charlotte
Soak a quarter of
a package of gelatine in one-third of a cupful of cold water for two hours. Whip
one pint of cream to a froth, and put it in a bowl, which should be placed in a pan
of ice-water. Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls
of sugar and one of boiling water, and stir over the hot fire until smooth and glossy.
Add to this a gill [a
gill is equal to 1 half cup]
of hot milk and the soaked gelatine, and stir until the gelatine is dissolved. Sprinkle
a generous half cupful of powdered sugar over the cream. Now add the chocolate and
gelatine mixture, and stir gently until it begins to thicken. Line a quart charlotte-mould
with lady fingers, and when the cream is so thick that it will just pour, turn it
gently into the mould. Place the charlotte in a cold place for an hour or more, and,
at serving time, turn out on a flat dish.
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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