Homemade
Chocolate Recipes:
Mrs.
Salzbacher's Chocolate Hearts
Melt, by standing
over hot water, three ounces of unsweetened chocolate; add a pound of sifted powdered
sugar and mix thoroughly; work to a stiff yet pliable paste with the unbeaten whites
of three eggs (or less), adding vanilla to flavor. If the paste seems too soft, add
more sugar. Break off in small pieces and roll out about one-fourth of an inch thick,
sprinkling the board and paste with granulated sugar instead of flour. Cut with a
tiny heart-shaped cake cutter (any other small cake cutter will do), and place on
pans oiled just enough to prevent sticking. Bake in a very moderate oven. When done,
they will feel firm to the touch, a solid crust having formed over the top. They
should be very light, and will loosen easily from the pan after being allowed to
stand a moment to cool. The success of these cakes depends upon the oven, which should
not be as cool as for meringue, nor quite so hot as for sponge cake. If properly
made, they are very excellent and but little labor. Use the yolks for chocolate whips.
Recipe Credit: Good Housekeeping
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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