candymaking.net
Presents:
| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Chocolate Recipes
Chocolate Almonds
Almonds
Coating chocolate
Blanch the almonds, and put them in a baking tin in the oven
till they are slightly browned. When the almonds are cold,
dip them into melted chocolate and drop them on to a tin to
harden.
The almonds are very good if they are first dipped into glacé
and then into the melted chocolate.
Almonds
Coating chocolate
Blanch the almonds, and put them in a baking tin in the oven
till they are slightly browned. When the almonds are cold,
dip them into melted chocolate and drop them on to a tin to
harden.
The almonds are very good if they are first dipped into glacé
and then into the melted chocolate.
- The skins may be left on the roasted almonds before
they are coated. - Candied ginger, candied pineapple, or glacé cherries
may be done in the same way, but they do not need to
be put into the oven.
Chocolate Almonds And Raisins
½ lb. (2 cups) blanched and chopped almonds
1 lb. (4 cups) seeded raisins
½ teaspoonful almond extract
1 teaspoonful orange-flower water
Melted chocolate
Mix the nuts, raisins, almond extract, and orange-flower water
together; then put them through the meat-chopper. Roll the
mixture into small balls, and allow them to dry.
Dip in melted chocolate and drop on a tin sheet.
½ lb. (2 cups) blanched and chopped almonds
1 lb. (4 cups) seeded raisins
½ teaspoonful almond extract
1 teaspoonful orange-flower water
Melted chocolate
Mix the nuts, raisins, almond extract, and orange-flower water
together; then put them through the meat-chopper. Roll the
mixture into small balls, and allow them to dry.
Dip in melted chocolate and drop on a tin sheet.
Chocolate Bonbons
½ lb. vanilla-flavored fondant
4 ozs. grated chocolate
Knead the chocolate into the fondant on a slab. Form into
small balls, and allow to dry on waxed paper.
Dip in melted fondant or in melted chocolate.
½ lb. vanilla-flavored fondant
4 ozs. grated chocolate
Knead the chocolate into the fondant on a slab. Form into
small balls, and allow to dry on waxed paper.
Dip in melted fondant or in melted chocolate.
Chocolate Cocoanut Candy
1 ½ lbs. (3 cups) brown sugar
8 tablespoonfuls golden syrup
1 oz. (2 tablespoonfuls) butter
¾ lb. (3 cups) chopped cocoanut
1 teaspoonful vanilla extract
½ teaspoonful almond extract
Pinch of salt
Melted chocolate
Boil the sugar, syrup, and butter to form a soft ball when
tried in cold water, or 240° by the thermometer; add the salt
and remove from the fire. Mix in the cocoanut and the
extracts. Spread into a pan lined with waxed paper. Cut
into small pieces before entirely cold.
When cold, dip in melted chocolate, melted flavored
fondant, or glacé.
1 ½ lbs. (3 cups) brown sugar
8 tablespoonfuls golden syrup
1 oz. (2 tablespoonfuls) butter
¾ lb. (3 cups) chopped cocoanut
1 teaspoonful vanilla extract
½ teaspoonful almond extract
Pinch of salt
Melted chocolate
Boil the sugar, syrup, and butter to form a soft ball when
tried in cold water, or 240° by the thermometer; add the salt
and remove from the fire. Mix in the cocoanut and the
extracts. Spread into a pan lined with waxed paper. Cut
into small pieces before entirely cold.
When cold, dip in melted chocolate, melted flavored
fondant, or glacé.
Chocolate Dates
1 lb. best dates
¼ lb. unsweetened chocolate
4 ozs. (1/2 cup) confectioners’ sugar
2 tablespoonfuls boiling water
½ teaspoonful vanilla extract
Wipe the dates, slit them lengthwise with a silver knife, but
only far enough to extract the kernels without bruising the
fruit.
Grate the chocolate into a small saucepan; add the sugar,
boiling water, and the vanilla extract, and stir over the fire
until quite smooth. The mixture must not boil.
Then put the small saucepan inside a larger one half filled
with boiling water, just to keep the chocolate fluid until all
the dates are filled. Take up to a little of the mixture in a
teaspoon, press open the date, and pour it in neatly.
When about a dozen are filled, gently press the sides
together. The chocolate should just show a shiny brown
ridge in the middle of the dates. Place on a board to cool
place to harden.
1 lb. best dates
¼ lb. unsweetened chocolate
4 ozs. (1/2 cup) confectioners’ sugar
2 tablespoonfuls boiling water
½ teaspoonful vanilla extract
Wipe the dates, slit them lengthwise with a silver knife, but
only far enough to extract the kernels without bruising the
fruit.
Grate the chocolate into a small saucepan; add the sugar,
boiling water, and the vanilla extract, and stir over the fire
until quite smooth. The mixture must not boil.
Then put the small saucepan inside a larger one half filled
with boiling water, just to keep the chocolate fluid until all
the dates are filled. Take up to a little of the mixture in a
teaspoon, press open the date, and pour it in neatly.
When about a dozen are filled, gently press the sides
together. The chocolate should just show a shiny brown
ridge in the middle of the dates. Place on a board to cool
place to harden.
| Previous Topic: Chocolates Part 1 |
| Next Topic: Chocolates Part 3 |
Copyright © 2006 candymaking.net
Check Out Our
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
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