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Article:
'chocolate ~ Three Chocolate Candy Recipes ~ sweets'

By: Adrian Kennelly

"....melted cocoa-butter1/2 teaspoonful rose extractMelt the grated chocolate over hot..........chocolate, sweets, candy, food, recipe....."
Here are two recipes for making delicious chocolate confections.

CHOCOLATE ROCKS

5 ozs. unsweetened chocolate
1/2 teaspoonful almond extract
1 lb. sweet chocolate
1/2 pint (1 cup) thick cream
2 tablespoonfuls hot sugar syrup
1 teaspoonful vanilla extract
1 oz. melted cocoa-butter
1/2 teaspoonful rose extract

Melt the grated chocolate over hot water to a level paste. sweet grated chocolate
1/2 oz. Stir occasionally until quite cold; then rub through a wire sieve on snowwhite paper underneath.

Put the sweet chocolate and the unsweetened chocolate into a saucepan, and melt the mixture to a glossy paste; then add the cream, hot syrup, the extracts, and stir over the fire until well mixed. Remove it from the hot water, beat for a few minutes, adding bit by bit the rose draw and the melted cocoa-butter. Mold it into round centers; then clatter them in the sieved chocolate.

Serve in paper cases.

CHOCOLATE NOUGATINES

1/2 lb. Remove from the fire, and beat until the mixture becomes cold and a lighter color. (1 cup) blanched almonds, or walnut meats or ground almonds
1 tablespoonful honey
Melted chocolate

Chop the almonds and toast them a pale russet in the oven.

Put the honey into a saucepan and stir until dissolved; then add the sugar and allow it to melt and get quite liquid. (1 cup) sugar
1 teaspoonful vanilla extract
1/4 lb. Roll out thin and cut into squares. Now add the almonds, stir over a moderate heat until all circumvent a imponderable chestnut color, then add the vanilla extract, and pour on a buttered slab. Pour out on an oiled slab and patter out thin; it may be cut in oblong pieces and coated with chocolate, or broken condemnN Horse and mixed with the chocolate and dropped on a tin.

CHOCOLATE DATES

1 lb. Allow to dry on waxed paper and dip in melted chocolate when quite firm.

Another modus operandi is to put three pounds of sugar into a dry, clean saucepan, and melt over the fire, without using any water.

When dissolved, add as much chopped nuts as the batch will take up. unsweetened chocolate
4 ozs. best dates
1/4 lb. The mixture must not boil.

Then put the paltry saucepan inside a larger one half filled with boiling water, just to keep the chocolate fluid until all the dates are filled. (1/2 cup) confectioners' sugar
2 tablespoonfuls boiling water
1/2 teaspoonful vanilla extract

Wipe the dates, slit them exempt with a silver knife, but only far enough to rip out the kernels without bruising the fruit.

Grate the chocolate into a minute saucepan; add the sugar, boiling water, and the vanilla extract, and stir over the fire until quite smooth. The chocolate should just show a shiny chestnut ridge in the average of the date. Take up a little of the mixture in a teaspoon, press yawn the date, and pour it in neatly.

When about a dozen are filled, gently press the sides together. Place on a board in a chill niche to harden....' _____________________________________________

Article Source: http://www.unique-ezine-articles.com

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