Page:The candy cook book (IA cu31924090146717).pdf/63

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Assorted Chocolates
41
Burnt Almond Chocolates I

Cover almonds with boiling water, let stand two minutes, cover with cold water, drain and remove brown skins. Put in pan, and leave in moderate oven until a golden brown. Cool and dip in melted coating chocolate.

Burnt Almond Chocolates II
  • ½ cup almonds
  • ½ cup fondant
  • Coating chocolate

Prepare almonds as in previous recipe. When golden brown, cut in pieces, mix with fondant, shape in balls, let dry on wax paper, and dip in melted coating chocolate.

Roast Almond Chocolates

Coarsely chop roasted almonds, mix with melted milk chocolate to make a thick paste, and drop with a spoon in small pieces on wax paper.

Bittersweet Chocolate Creams
  • Center Cream II
  • 1 pound sweet coating chocolate
  • ½ pound bitter chocolate
  • 1 teaspoon vanilla

Make center cream as given on page 90, and shape in small balls. Put both kinds of chocolate in upper part of double boiler, and prepare for dipping as explained in the first part of this

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