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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
| Chocolates “Oh! dainty and delicious” |
Chocolate consists of ground cocoa-nibs containing varying
proportions of the original fat or cocoa-butter, and may be had
sweetened or unsweetened. The unsweetened is sometimes
known as bitter chocolate. To cover centers with chocolate is
one of the most interesting braches of candy making.
Centers for covering with chocolate “couterture” are made of
hard and soft materials. Some of the most popular centers are
nougat creams, hard nougat centers, praline centers, fruit
centers, flavored fondant centers, marzipan centers, and
liqueur centers.
Always use a good quality of chocolate covering. Take care
that no steam or cold air is brought into contact with the
chocolates after they are dipped, as either will seriously affect
them. When the dipping chocolate is in proper order, the first
piece should be dry by the time the fourth or fifth piece has
been dipped. Never leave dipped chocolates exposed to the
air, but pack away in boxes lined with waxed paper as soon as
they are set. Left over chocolate may be remelted, or used for
centers.
proportions of the original fat or cocoa-butter, and may be had
sweetened or unsweetened. The unsweetened is sometimes
known as bitter chocolate. To cover centers with chocolate is
one of the most interesting braches of candy making.
Centers for covering with chocolate “couterture” are made of
hard and soft materials. Some of the most popular centers are
nougat creams, hard nougat centers, praline centers, fruit
centers, flavored fondant centers, marzipan centers, and
liqueur centers.
Always use a good quality of chocolate covering. Take care
that no steam or cold air is brought into contact with the
chocolates after they are dipped, as either will seriously affect
them. When the dipping chocolate is in proper order, the first
piece should be dry by the time the fourth or fifth piece has
been dipped. Never leave dipped chocolates exposed to the
air, but pack away in boxes lined with waxed paper as soon as
they are set. Left over chocolate may be remelted, or used for
centers.
To Coat With Chocolate No. 1
1 lb. covering chocolate
½ oz. cocoa-butter
Break the chocolate in pieces and carefully melt it down in a
small pan over hot water, stirring all the time till the chocolate
is quite smooth. Be careful not to let any water splash into it.
Remove the pan from the hot water, and stir the chocolate
until it is cold and set. Reheat over a gentle fire till it is thin
enough to coat with, and stir it well each time before dipping
a center.
Drop a center in, turn it around, then lift it out with a dipping
fork and drop on a clean sheet of tin.
Decorate the top with a twisted strand of chocolate. Cocoanut,
blanched almonds, glacé cherries, candied lilac, violet, mint,
or rose leaves may be used for decoration. Dipped centers
may be rolled in chopped roasted almonds or chopped
pistachio nuts.
A little of the melted chocolate may be poured into a small
bag and forced out on the chocolate-dipped centers.
If it runs thinly off the dipper it is too hot, in which case the
coated candies will be speckled and gray looking; if too cold,
they will be streaky.
The temperature of the room for dipping should be from 60°
to 65° F.
1 lb. covering chocolate
½ oz. cocoa-butter
Break the chocolate in pieces and carefully melt it down in a
small pan over hot water, stirring all the time till the chocolate
is quite smooth. Be careful not to let any water splash into it.
Remove the pan from the hot water, and stir the chocolate
until it is cold and set. Reheat over a gentle fire till it is thin
enough to coat with, and stir it well each time before dipping
a center.
Drop a center in, turn it around, then lift it out with a dipping
fork and drop on a clean sheet of tin.
Decorate the top with a twisted strand of chocolate. Cocoanut,
blanched almonds, glacé cherries, candied lilac, violet, mint,
or rose leaves may be used for decoration. Dipped centers
may be rolled in chopped roasted almonds or chopped
pistachio nuts.
A little of the melted chocolate may be poured into a small
bag and forced out on the chocolate-dipped centers.
If it runs thinly off the dipper it is too hot, in which case the
coated candies will be speckled and gray looking; if too cold,
they will be streaky.
The temperature of the room for dipping should be from 60°
to 65° F.
To Coat With Chocolate No. 2
1 lb. unsweetened chocolate
1 lb. (2 cups) sugar
2 ozs. cocoa-butter
Vanilla extract to taste
Melt the chocolate in a double boiler, add the sugar, and mix
well. Melt the cocoa-butter and stir it in, adding it gradually
with the vanilla extract. Dip each center in the mixture, drop
on a tin sheet, decorate with nut meats or silver dragées, and
leave till set.
To make chocolate marrons, use broken pieces of preserved
chestnuts; pound them fine; add one part of this paste to three
parts of flavored fondant, and moisten with a little condensed
milk.
Mold into small balls and dry on waxed paper. Dip into
melted chocolate.
1 lb. unsweetened chocolate
1 lb. (2 cups) sugar
2 ozs. cocoa-butter
Vanilla extract to taste
Melt the chocolate in a double boiler, add the sugar, and mix
well. Melt the cocoa-butter and stir it in, adding it gradually
with the vanilla extract. Dip each center in the mixture, drop
on a tin sheet, decorate with nut meats or silver dragées, and
leave till set.
To make chocolate marrons, use broken pieces of preserved
chestnuts; pound them fine; add one part of this paste to three
parts of flavored fondant, and moisten with a little condensed
milk.
Mold into small balls and dry on waxed paper. Dip into
melted chocolate.
Next Topic:
Chocolate Part 2
Chocolate Part 2
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Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
Candy Recipes
from "Practical
Housekeeping"
(1881)
Candy Making
Recipes from Mrs.
Harding's 20th
Century Cookbook
(1921)
Candy Recipes
from "Grand Union
Cookbook" (1902)
Links