Homemade
Chocolate Recipes:
Chocolate
Creams, No. 2
For these creams you
should make a fondant in this way: put into a granite-ware saucepan one cupful of
water and two of granulated sugar-- or a pound of loaf sugar. Stir until the sugar
is nearly melted, then place on the fire and heat slowly, but do not stir the mixture.
Watch carefully and note when it begins to boil. When the sugar has been boiling
for ten minutes, take up a little of it and drop in ice-water. If it hardens enough
to form a soft ball when rolled between the thumb and finger, it is cooked enough.
Take the saucepan from the fire instantly, and set in a cool, dry place. When the
syrup is so cool that the finger can be held in it comfortably, pour it into a bowl,
and stir with a wooden spoon until it becomes thick and white. When it begins to
look dry, and a little hard, take out the spoon, and work with the hand until the
cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping,
cover with chocolate, as directed in the preceding recipe.
Caution-- Do not stir the syrup while it is cooking, and be careful not to jar or
shake the saucepan.
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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