Pistachio Chocolate Creams
This recipe is from Chocolate and Cocoa Recipes, a little chocolate cookbook printed in 1909.
- Fondant [see recipe below]
- Green color-paste
- 1 teaspoonful of vanilla extract
- 1/8 a teaspoonful of almond extract
- Pistachio nuts in slices and halves
- 1/2 a pound of Baker's "Dot" Chocolate
Using green color-paste, vanilla and almond extract mold the fondant in long shapes. Put a bit of nut in each impression, before filling it with fondant. When firm coat with "Dot" Chocolate and set half a pistachio nut on top.
FONDANT FOR SOFT CHOCOLATE CREAMS
- 2 ½ cups of sugar,
- 1/3 a cup of glucose (pure corn syrup),
- 1 cup of water.
Put the sugar, glucose and water over the fire and stir until boiling, then wash down the sides of the saucepan, cover and finish cooking as in making ordinary fondant. Let cook to 238° F. Turn the syrup onto a damp marble or platter and before it becomes cold turn to a cream with a wooden spatula. When the fondant begins to stiffen, scrape at once into a bowl and cover with a damp cloth, but do not let the cloth touch the fondant.
Pastry & Baking Charts
Confections, Truffles, Candy
Pies, Tarts, Tartlets
Crusts, Shells, Bases
Quick & Yeast Breads
Savory Items for Tea Menus
Index of Recipes
below are in:
& Common Measures
Cream Scoop Measures
Equivalents and Substitutions
Units of Measure