candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Pignolia Chocolates
½ cup pignolia nuts
½ cup fondant
1 tablespoon almond paste
Few grains of salt
Melted coating chocolate
Chopped pignolia nuts
Place half a cup pignolia nuts in oven, and bake until a delicate
brown. Chop fine, mix evenly with fondant, almond paste, and salt,
shape in small balls, dip in melted coating chocolate, and roll at once
in unroasted chopped pignolia nuts.
Other nuts may be substituted for the pignolia nuts.
Three-in-One Chocolates
Filberts
Candied cherries
Fondant
Vanilla
Coating chocolate
Cover filberts with boiling water and leave two minutes. Drain, cover
with cold water, remove skins, and dry on a towel. Flavor fondant
with vanilla, and shape in balls the size of the nuts. Dip first a nut,
then a cherry, then a ball of fondant in melted coating chocolate, place
close together on oilcloth or wax paper, and join with a line of
chocolate.
Chocolate Truffles
Fondant or center cream
Milk chocolate
Shredded cocoanut
Make very small centers from any of the recipes for fondant or center
cream in Chapter V, dip in melted milk chocolate, then roll at once in
shredded cocoanut, chopped fine.
Chocolate Washington Pies
Fondant
Raspberry or strawberry jam
Coating chocolate
Put a piece of firm fondant on a marble slab or bread board, roll out
one fourth inch thick, cover half of it with stiff raspberry or strawberry
jam; on top place remaining layer of fondant, and cut out with small
round cutter. Leave until dry, and dip in melted chocolate.
The trimmings may be gathered up, and worked together into little
balls which may also be dipped in chocolate or in melted fondant.
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