Homemade
Chocolate Recipes:
Chocolate
Cones
Boil the sugar as
directed for fondant in the recipe for Chocolate Creams, No. 2, but not quite so long—say
about eleven minutes. The syrup, when tested, should be too soft to ball. When cold,
pour into a bowl, and beat until thick and creamy. If properly boiled, it will not
become thick enough to work with the hands.
Have six ounces of Walter
Baker & Co.'s Premium No. 1 Chocolate
melted in a bowl. Pour half of the creamed sugar into another bowl, and, after flavoring
with a few drops of vanilla, add to it about one-third of the dissolved chocolate.
Stir until thick and rather dry; then make into small cones, and drop on a slightly
buttered platter. Put half of the remaining creamed sugar in a cup, and set in a
saucepan containing boiling water. Flavor with vanilla, and stir over the fire until
melted so much that it will pour from the spoon. Take the saucepan to the table and
dip one-half the cones in, one at a time, just as the Chocolate Creams, No. 1, were dipped in the melted
chocolate. If liked, a second coating may be given the cones. Now put the remainder
of the creamed sugar on to melt, and add two tablespoonfuls of hot water to it. Stir
the remainder of the melted chocolate into this, and if too thick to dip the candy
in, add hot water, a few drops at a time, until the mixture is of the right consistency;
then dip the rest of the cones in this.
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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