Almond and Cherry Chocolate Creams

Almond and Cherry Chocolate Creams

Almond  Chocolate Creams

Ingredients
Centers:

1/4 cup of blanched almonds chopped fine
1/2 cup of fondant*
1/4 teaspoonful of vanilla
Confectioner’s sugar for kneading and shaping
Chocolate coating:
About 1 cup of fondant
2 square of Baker’s Chocolate (2 oz)
1 teaspoonlul of vanilla extract
Few drops of water. as needed
Halves of blanched almonds

Procedure

[1] Mix the chopped almonds with the fondant and vanilla; add confectioner’s sugar, a little at a time, and knead the mass thoroughly, on a marble or large platter; shape into a long roll, then cut into small pieces of the same size. Shape these into balls a generous half inch in diameter and leave them about an hour to harden on the outside.

[2] Put the fondant for the coating and the chocolate (shaved or broken in pieces) in a double boiler (with hot water in the lower pan); add the vanilla and the water and beat until melted; take out the spoon and put in a dipping fork (a wire fork costing about ten cents) beat the fondant. to keep it from crusting and drop in a “center;” with the fork cover it with fondant; put the fork under it and lift it out, scrape the fork Iightly on the edge of the dish, to remove superfluous candy, turn the fork over and drop the bon-bon onto wanted paper.

[3] Make a design with the fork in taking it from the Candy. At once press half of a blanched almond on the top of the candy, or the design made with the fork will suffice. If at any time the coating be too thick. add a few drops of water. If any be left over, use it to coat whole nuts or cherries.

Cherry Chocolate Creams

Ingredients
Center:

1/4 cup of candied cherrles, chopped fine
1/2 cup of fondant*
Chocolate Coating:
About one cup of fondant
2 square of Baker’s Chocolate (2 oz)
1 teaspoonful of vanilla extract
Bits of cherry

Procedure

Prepare the centers and coat in the same manner as the almond crearns.

* Fondant

[1] Fondant is a versatile candy paste that can be used to make cream centers, dipped fondant candies, rolled fondant, or poured fondant treats. This will explain how to make basic fondant.

[2] Begin by making a sugar syrup: combine 2 cups of granulated sugar, 1/2 cup water, and 2 tbsp corn syrup in a medium saucepan over medium-high heat.

[3] Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2-3 minutes. Remove the lid, and continue to cook the syrup, without stirring, until it reaches 240 degrees.

[4] Pour the sugar syrup onto a large baking sheet that has been slightly moistened with water.