Cooking Articles & Recipes

Cooking with Chocolate: Cooking Tips & Delicious Chocolate Recipes

Chocolate and Cocoa Recipes and Home Made Candy Recipes

CHOCOLATE ALMOND BARS   

• ½ a cup of sugar, 
• ¾ a cup of glucose, 
• ½ a cup of water, 
• (¼ an ounce of paraffine at discretion), 
• ½ a cup of blanched almonds, chopped  fine, 
• 1/3 the recipe for fondant, 
• 3 or 4 ozs. of Baker's Chocolate, 
• 1 teaspoonful of vanilla. 

Melt the sugar in the water and glucose and let boil to about 252° F., or between a soft and a hard ball. Without the paraffine cook a little higher than with it. Add the almonds and the vanilla, mix thoroughly and turn onto a marble or platter over which powdered sugar has been sifted. Turn out the candy in such a way that it will take a rectangular shape on the marble. When cool enough score it in strips about an inch and a quarter wide, and, as it grows cooler, lift the strips, one by one, to a board and cut them in pieces half or three-quarters of an inch wide. When cold, drop them, sugar side down, in chocolate fondant prepared for "dipping." With the fork push them below the fondant, lift out, drain as much as possible, and set onto oil cloth. These improve upon keeping. 

ALMOND FONDANT STICKS   

• 2 ½ cups of coffee A or granulated sugar, 
• ¼ a cup of glucose, 
• ½ a cup of water, 
• ¼ a pound of almond paste, 
• ¼ a pound of Baker's Premium Chocolate, 
• 1 teaspoonful of vanilla extract, 
• ½ a pound of Baker's "Dot" Chocolate. 

Put the sugar, glucose and water over the fire. Stir until the sugar is dissolved. Wash down the sides of the kettle as in making fondant. Let boil to the soft ball degree or to 238° F. Add the almond paste, cut into small, thin pieces, let boil up vigorously, then turn onto a damp marble. When nearly cold turn to a cream with a wooden spatula. It will take considerable time to turn this mixture to fondant. Cover and let stand half an hour. Add the Baker's Premium Chocolate, melted over hot water, and knead it in thoroughly. Add at the same time the vanilla. The chocolate must be added warm. At once cut off a portion of the fondant and knead it into a round ball; then roll it lightly under the fingers into a long strip the shape and size of a lead pencil; form as many of these strips as desired; cut the strips into two-inch lengths and let stand to become firm. Have ready the "Dot" Chocolate melted over hot water and in this coat the prepared sticks leaving the surface a little rough. 

ALMOND FONDANT BALLS   

Roll part of the almond fondant into small balls. Some of the "Dot" Chocolate will be left after dipping the almond chocolate sticks. Remelt this over hot water, and in it coat the balls lightly. As each ball is coated with the chocolate drop it onto a plate of chopped pistachio nut meats or of chopped cocoanut (fresh or dessicated). With a spoon sprinkle the chopped material over the balls. 

WALNUT CREAM-CHOCOLATES   

l2 ½ cups of granulated sugar,  l½ a cup of condensed milk,  l½ a cup of water,  l3 or 4 tablespoonfuls of thick caramel syrup,  lA little water,  l1 teaspoonful of vanilla,  l½ a pound of Baker's "Dot" Chocolate.  Put the sugar, condensed milk and water over the fire to boil, stir gently but often, and let cook to the soft ball stage, or to 238°F. Pour on a damp marble and let stand undisturbed until cold; turn to a cream, then gather into a compact mass; cover with a bowl and let stand for thirty minutes; then knead the cream; put it into a double boiler; add the caramel syrup and the vanilla; stir constantly while the mixture becomes warm and thin; add a tablespoonful or two of water, if necessary, and drop the cream mixture into impressions made in cornstarch. Use two teaspoons to drop the cream. When the candy is cold, pick it from the starch. With a small brush remove the starch that sticks to the candy shapes. Coat each piece with "Dot" Chocolate. As each piece is coated and dropped onto the oil cloth, set half an English walnut meat upon the top. 

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