Cooking Articles & Recipes

Cooking with Chocolate: Cooking Tips & Delicious Chocolate Recipes

Chocolate and Cocoa Recipes and Home Made Candy Recipes

SURPRISE CHOCOLATE CREAMS   

• Fondant, 
• Candied or Maraschino cherries, 
• Flavoring of almond or vanilla, 
• Chopped peanuts, 
• ½ a pound of Baker's "Dot" Chocolate. 

Melt the fondant over hot water and add the flavoring. Put a bit of cherry in the bottom of each starch impression, then turn in the melted fondant, to fill the impressions and have them level on the top. Let the chocolate, broken in bits, be melted over warm water, then add as many chopped peanuts as can be well stirred into it; let cool to about 80° F. and in it drop the creams, one at a time; as coated dispose them on table oil cloth or waxed paper. 

CHOCOLATE PEANUT BRITTLE   

• 1 ½ cups of sugar, 
• 2/3 a cup of water, 
• ½ a cup of glucose (pure corn syrup), 
• 2 level tablespoonfuls of butter, 
• ½ a pound of raw shelled peanuts, 
• 1 teaspoonful of vanilla extract, 
• 1 level teaspoonful of soda, 
• 1 tablespoonful of cold water, 
• ½ a pound or more of Baker's "Dot" Chocolate. 

Put the sugar, water and glucose over the fire; stir till the sugar is dissolved; wash down the sides of the saucepan with a cloth or the fingers dipped in cold water, cover and let boil three or four minutes, then uncover and let cook to 275° F. (when a little is cooled and chewed it clings but does not stick to the teeth) add the butter and peanuts and stir constantly until the peanuts are nicely browned (or are of the color of well roasted peanuts). Dissolve the soda in the cold water, add the vanilla and the soda and stir vigorously. When the candy is through foaming, turn it onto a warm and well-oiled marble or platter. As soon as it has cooled a little on the edges, take hold of it at the edge and pull out as thin as possible. Loosen it from the receptacle at the center by running a spatula under it, then turn the whole sheet upside down, and again pull as thin as possible. Break into small pieces and when cold coat with "Dot" Chocolate prepared as in previous recipes. Half of a roasted peanut may be set upon each piece as coated. Note that the peanuts used in the brittle are raw. The small Spanish peanuts are the best for this purpose. After the peanuts are shelled, cover them with boiling water, let boil up once, then skim out and push off the skin, when they are ready to use. 

CHOCOLATE POP CORN BALLS   

• 1 ½ cups of sugar, 
• 1/3 a cup of glucose,
• 2/3 a cup of water, 
• 1/3 a cup of molasses, 
• 3 tablespoonfuls of butter, 
• 3 squares of Baker's Premium Chocolate, 
• 1 teaspoonful of vanilla extract, 
• About 4 quarts of popped corn, well salted. 

Set the sugar, glucose and water over the fire, stir until the sugar is melted, then wash down the sides of the saucepan, cover and let boil three or four minutes, then remove the cover and let cook without stirring to the hard ball degree; add the molasses and butter and stir constantly until brittle in cold water; remove from the fire and, as soon as the bubbling ceases, add the chocolate, melted over hot water, and the vanilla; stir, to mix the chocolate evenly through the candy, then pour onto the popped corn, mixing the two together meanwhile. With buttered hands lightly roll the mixture into small balls. Press the mixture together only just enough to hold it in shape. Discard all the hard kernels in the corn. Have the corn warm and in a warm bowl. 

CHOCOLATE MOLASSES KISSES   

• 2 cups of coffee A sugar, 
• 1/3 a cup of glucose, (pure corn syrup), 
• 2/3 a cup of water, 
• 1 cup of molasses, 
• 2 tablespoonfuls of butter, 
• ¼ a teaspoonful of salt, 
• 4 ounces of Baker's Premium Chocolate, 
• 1 tablespoonful of vanilla extract, or 
• 1 teaspoonful of essence of peppermint. 

Put all the ingredients, save the salt, chocolate and flavoring, over the fire; let boil rapidly to 260°F., or until brittle when tested in cold water. During the last of the cooking the candy must be stirred constantly. Pour onto an oiled platter or marble; pour the chocolate, melted over hot water, above the candy; as the candy cools on the edges, with a spatula or the fingers, turn the edges towards the center; continue this until the candy is cold enough to pull; pull over a hook until cold; add the flavoring, a little at a time, during the pulling, cut in short lengths and wrap in waxed paper.

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