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Assorted Chocolates
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This is an excellent way to utilize a small amount of chocolate that may be left from dipping centers.

Chocolate Fig Creams
  • 6 figs
  • Confectioners' sugar

Chop figs finely, and slowly add sifted confectioners' sugar until mixture is stiff enough to mold into small balls. Shape, let dry, and dip in melted coating chocolate.

Chocolate Fig Paste
  • ¼ pound figs
  • ¾ cup fondant
  • Sweet coating chocolate

Put figs through meat chopper, and mix with fondant, kneading together until perfectly smooth. Shape in small balls, and dip in melted coating chocolate.

Jelly Chocolates
  • 1 cup apple jelly
  • 2 tablespoons gelatine
  • ¼ cup cold water
  • 1 teaspoon orange extract
  • ½ teaspoon lemon extract

Melt apple jelly over hot water, add gelatine soaked in cold water, and extracts. Strain into small molds or into a bread pan half an inch thick. When firm, remove from molds, and if in a sheet, cut the jelly in cubes. Dip in melted coating chocolate.

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