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Assorted Chocolates
47

cut with small round cutter, and dip in melted coating chocolate.

Pignolia Chocolates
  • ½ cup pignolia nuts
  • ½ cup fondant
  • 1 tablespoon almond paste
  • Few grains salt
  • Melted coating chocolate
  • Chopped pignolia nuts

Place half a cup pignolia nuts in oven, and bake until a delicate brown. Chop fine, mix evenly with fondant, almond paste, and salt, shape in small balls, dip in melted coating chocolate, and roll at once in unroasted chopped pignolia nuts.

Other nuts may be substituted for the pignolia nuts.

Three-in-One Chocolates
  • Filberts
  • Candied cherries
  • Fondant
  • Vanilla
  • Coating chocolate

Cover filberts with boiling water and leave two minutes. Drain, cover with cold water, remove skins, and dry on a towel. Flavor fondant with vanilla, and shape in balls the size of the nuts. Dip first a nut, then a cherry, then a ball of fondant in melted coating chocolate, place close together on oilcloth or wax paper, and join with a line of chocolate.

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