Chocolate Confection.— (1) Boil jib. of sugar to pearl, which
is that degree of heat at which little raised balls form on
the surface of the boiling sugar (see Sugar-boiling). When
the sugar is at this degree, add to it 2oz. of Chocolate dissolved
in a little water ; stir constantly till it boils, and then put
the preserve into moulds.
(2) Boil jib. of sugar to feather, that is, the degree of heat
when, if a skimmerful of the boiling sugar is taken up and
blown through, large sparks of sugar will fly from it (see
Sugar-boiling) ; then add to it 2oz. of gTated Chocolate,
melted in a small quantity of clarified sugar ; stir, and mix
it in well. Serve before it is cold.
Chocolate Conserve. — Put 2oz. of Chocolate and j teacupful
of water into a saucepan, boil until the Chocolate is dissolved,
and mix with jib. of sugar boiled to the pearl degree.
Pour the mixture into a mould packed in ice, and let it
remain until wanted.
Chocolate Cream. — Cut jib. of Chocolate into thin shavings,
soak it in a little cold milk, and then set it over the fire,
crushing it smooth as it heats ; then gradually pour in lqt. of
milk, stirring continually. Mix the yolks of ten eggs with
j pint of oream, stir this into the Chocolate, and thicken
in a bain-marie.
Chocolate Creams. — Boil jib. of sugar with a stick of vanilla
to 40deg. Fahr., add 2 table -spoonfuls of double cream, and
pour it all into a basin to cool. Take out the stick of vanilla,
work the sugar with a spatula until it comes to a stiff paste,
and then shape the paste into little nuts. Dissolve some
Chocolate in a sugar -boiler, adding sufficient syrup at 20deg.
Bahr. to bring it to the thiokness of a thin gruel. Dip the
balls in the Chocolate, take them out with a fork, put
them on a tin sheet, and finish with a cornet filled with the
Chocolate. When they are cold, put them on a sieve to dry.
For details respecting Culinary Processes , Utensils , Sauces , <tc., referred to, see under their special heads.
376
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Chocolate — continued.
The creams may be dipped in the Chocolate one at a time
by means of a long needle. See Tig. 455.
Fig. 455. Dipping Chocolate Crea✪ Chocolate Cakem
Chocolate-cream Bars.— (1) To be able to make these, moulds,
made either of tin or copper, must be at hand (see Fig. 456).
Put the required quantity of Chocolate paste into a vessel to
melt; pour as much of it into the moulds as will coat them to
about ),in. in thickness, turning them about so that as the paste
cools they will be evenly coated all over, and set them away
to harden. Fill up the moulds with melted cream, prepared
as for Chocolate Creams ; let it get cold and hard, smooth
over the surface with more of the melted Chocolate paste,
and let this set. Turn the bars out of their moulds, and they
are ready for use. To obtain a good gloss, the bars must be
brushed over with a solution of shellac in alcohol✪ Chocolate-cream Bars.
Page 327 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chocolate Confection.— (1) Boil jib. of sugar to pearl, which is that degree of heat at which little raised balls form on the surface of the boiling sugar (see Sugar-boiling). When the sugar is at this degree, add to it 2oz. of Chocolate dissolved in a little water ; stir constantly till it boils, and then put the preserve into moulds.
(2) Boil jib. of sugar to feather, that is, the degree of heat when, if a skimmerful of the boiling sugar is taken up and blown through, large sparks of sugar will fly from it (see Sugar-boiling) ; then add to it 2oz. of grated Chocolate, melted in a small quantity of clarified sugar ; stir, and mix it in well. Serve before it is cold.
Chocolate Conserve. — Put 2oz. of Chocolate and j teacupful of water into a saucepan, boil until the Chocolate is dissolved, and mix with jib. of sugar boiled to the pearl degree. Pour the mixture into a mould packed in ice, and let it remain until wanted.
Chocolate Cream. — Cut jib. of Chocolate into thin shavings, soak it in a little cold milk, and then set it over the fire, crushing it smooth as it heats ; then gradually pour in lqt. of milk, stirring continually. Mix the yolks of ten eggs with j pint of oream, stir this into the Chocolate, and thicken in a bain-marie.
Chocolate Creams. — Boil jib. of sugar with a stick of vanilla to 40deg. Fahr., add 2 table-spoonfuls of double cream, and pour it all into a basin to cool. Take out the stick of vanilla, work the sugar with a spatula until it comes to a stiff paste, and then shape the paste into little nuts. Dissolve some Chocolate in a sugar-boiler, adding sufficient syrup at 20deg. Bahr. to bring it to the thickness of a thin gruel. Dip the balls in the Chocolate, take them out with a fork, put them on a tin sheet, and finish with a cornet filled with the Chocolate. When they are cold, put them on a sieve to dry.
For details respecting Culinary Processes , Utensils , Sauces , <tc., referred to, see under their special heads.
Chocolate — continued.
The creams may be dipped in the Chocolate one at a time by means of a long needle. See Fig. 455.
Fig. 455. Dipping Chocolate Cream
Chocolate-cream Bars.— (1) To be able to make these, moulds, made either of tin or copper, must be at hand (see Fig. 456). Put the required quantity of Chocolate paste into a vessel to melt; pour as much of it into the moulds as will coat them to about ),in. in thickness, turning them about so that as the paste cools they will be evenly coated all over, and set them away
to harden. Fill up the moulds with melted cream, prepared as for Chocolate Creams ; let it get cold and hard, smooth over the surface with more of the melted Chocolate paste, and let this set. Turn the bars out of their moulds, and they are ready for use. To obtain a good gloss, the bars must be brushed over with a solution of shellac in alcohol.
Records on this page
Chocolate CakeChocolate-cream Bars