Cream Chocolates
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Canada
Known as a Canadian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Method
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- 1 lb.
- fondant.
- 1 teaspoon vanilla, or 4 tea- 2 ozs.
- unsweetened chocolate, or spoon vanilla powder.
- cocoa.
- Knead half of the fondant until soft and creamy.
- Add vanilla to it.
- Form into round balls or pyramids.
- Place on oiled paper in a cool, dry place for three or four hours, or over night.
- Melt chocolate over hot water, add rest of fondant.
- If too thick, add hot water or milk, a drop at a time, until of desired thickness.
- 3ring this mixture to table, hot water, saucepan and all.
- Oil candy dipper.
- With left hand drop into this chocolate fondant one of the balls, remove with dipper, and turn carefully into the same paper from which it was taken.
- Fondant must be melted over hot water, and not directly over the fire.
- It must be stirred continually while melting, or a clear syrup, instead of a creamy mixture, will be formed.
- It should be of the consistency of thick cream.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon