Chocolate cream

“ Chocolate Cream Custard.—Scrape quarter pound chocolate, pour on it one teacup boiling water, and stand it by fire until dissolved, beat eight eggs light, omitting the whites of two, and stir them by degrees into a quart of milk alternately with the chocolate and three tablespoons of white sugar, put the mixture into cups and bake 10 minutes.
Charlotte Russe.—Whip one quart rich cream to a stiff froth, and drain well on a nice sieve. To one scant pint of milk add six eggs beaten very light; make very sweet; flavor high with vanilla. Cook over hot water till it is a thick custard. ”

“ Chocolate Cream Cake.— 1 cup sugar, 1⁄2 cup milk, 11⁄2 cups prepared flour, 1 tablespoonful butter, 2 eggs and mix the same as in foregoing recipe; bake in 2 layers in jelly tins; for the cream:—Boil 3⁄4 cup milk and add 1⁄2 tablespoonful butter, 2 tablespoonfuls grated chocolate, 1⁄2 cup sugar and 1 tablespoonful cornstarch wet with a little cold water; stir and boil for a few minutes; remove from fire and mix with 1 beaten egg and 1⁄2 teaspoonful vanilla extract; when cold lay one of the cake layers on a flat dish and spread half the chocolate mixture over it ”

“ Take the white of one egg, and measure just as much cold water; mix the two well, and stir stiff with icing sugar; add a little flavouring, vanilla, or almond, or pistache, and, for some candies, colour with a tiny speck of fruit paste. This is the beginning of all sorts of cream candy.
CHOCOLATE CREAMS
Make the cream candy into balls, melt three squares of chocolate; put a [173] ball on a little skewer or a fork, and dip into the chocolate and lay on buttered paper.
NUT CANDY
Chop a cup of almonds and mix with the cream candy; make into bars, and when cold cut in slices. ”

“ When the creams are ready to dip take half a pound of unsweetened chocolate or cocoa and put it in the bowl, and place this in one of the basins or saucepans into which boiling water has been poured. You can add a trifle of boiling water to the chocolate to hasten its melting. When it is melted add an equal amount of melted fondant, and stir constantly till the mixture is like thick cream. To melt the fondant put it into a saucepan, and set this into a second filled with hot water. Never place the basin with the fondant in it directly on the stove. It will scorch and burn in a twinkling. ”

“ Chocolate Cream Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, and cook over hot water ten minutes, stirring constantly until thickened; melt chocolate, add hot water, stir until smooth, and add to cooked mixture; add whites of eggs beaten stiff, and vanilla. Mould, chill, and serve with cream. ”

“ If you use maple syrup instead of maple sugar, allow two pounds of syrup for every pound of sugar desired. You will find this cream very sticky, and it takes longer to cream it up than the other, but it makes a delicious chocolate cream. Do not get discouraged and think it is not going to cream for you, for if you cooked it to the right degree, it will never fail to cream. ”

“ Put in the vanilla; butter your hands well, make the cream into balls about the size of a large marble, and lay upon a greased dish.
Meanwhile, the chocolate should have been melted by putting it (grated fine) into a tin pail or saucepan and plunging it into another of boiling water. When it is a black syrup, add about two table-spoonfuls of powdered sugar to it, beat smooth, turn out upon a hot dish, and roll the cream-balls in it until sufficiently coated. Lay upon a cold dish to dry, taking care that they do not touch one another. ”

“ You can also dip the above in dipping cream; they make a nice piece of goods. In my mind, anything that tastes well in our line sells well, no matter if anyone else ever made the same piece of goods before or not.
CHOCOLATE-DIPPED CARAMELS.
It is not necessary to make chocolate caramels for dipping in chocolate, as it is only a waste of chocolate. Make a plain vanilla caramel, and when they are coated the coating itself will be all the chocolate flavor needed. ”

“ Put a cup and a half of milk in a saucepan with four ounces of sweet, fine chocolate grated, let it boil until dissolved and add a slightly heaping tablespoonful of sugar. Take two-thirds of the soaked gelatine and put into the chocolate when melted, cool the mixture and turn into a mould, roll the mould from side to side in the hands until it is thoroughly coated with the mixture about a finger thick. When cold, even off the surface with a knife. Whip about half a pint of nice, rich cream, sweeten with powdered sugar and flavor with vanilla. ”

“ Chocolate Ice.—One quart of cream, six ounces of chocolate, and ten ounces of sugar; dissolve the chocolate in a little water, or make the sugar into a syrup, and dissolve it by putting it on the side of the stove, or over the fire; add the cream and eggs, and make it into a custard as before; when cold, freeze.
Coffee Ice Cream.—One quart of cream, five ounces of Mocha coffee, and twelve ounces of sugar; roast the coffee in a coarse iron or other stew-pan, keeping it constantly stirred until it is a good brown color; throw it into the custard cream whilst it is quite hot, and cover it closely ”

“ No. 2.—Put two cups of granulated sugar into half a cup of sweet cream. Boil five minutes from the time it begins to boil hard. Set the pan into cold water and stir in the flavoring, a teaspoonful of vanilla, usually. Stir until the candy is so stiff that stirring is difficult; drop from a spoon on waxed paper; as it hardens, mould into balls, and dip in chocolate as above.
Chocolate Candy, Plain.—Melt a square of unsweetened chocolate and stir into plain fondant, flavoring generously with vanilla. ”

“ Boil the sugar as directed for fondant in the recipe for Chocolate Creams, No. 2, but not quite so long—say about eleven minutes. The syrup, when tested, should be too soft to ball. When cold, pour into a bowl, and beat until thick and creamy. If properly boiled, it will not become thick enough to work with the hands.
Have six ounces of Walter Baker & Co.'s Premium No. 1 Chocolate melted in a bowl. Pour half of the creamed sugar into another bowl, and, after flavoring with a few drops of vanilla, add to it about one-third of the dissolved chocolate. Stir until thick and rather dry ”

“ A chocolatiere is a pretty affair. The decoration is an immense mound of bride roses in the center of the dining room table. The refreshments are baskets of chocolate ice cream filled with whipped cream. The cakes are chocolate squares. The candies are all chocolate and cream, and hot chocolate is served. Chocolatieres are very popular entertainments for young girls and for matrons. They are given in the morning or afternoon. As nearly every woman loves chocolate, they are pretty certain to please the guests. ”

“ If you use a funnel, and wish to use nuts in the centers, do not add the nuts to the cream before being run in the starch, but simply drop them in the empty mould before hand, and run the cream on top, till it fills the mould.
If they do not harden in the starch, it is because of the water you added or else because you did not get the cream hot enough, and they may be picked out, blown off, and re-melted again without hurting the cream in the least. These centers will mellow up a great deal after being coated with chocolate, and are better after they stand a few days. ”

“ Open very large raisins, take out the seeds and stuff them with dipping cream, then crystalize them. They look well and are nice to top off a box of candy with. Color some of the dipping cream violet, pink, yellow, and leave some white. I always make them in assorted colors, as they look better and sell better.
BUTTER-SCOTCH CHOCOLATES.
Make a batch of butter-scotch patties; run them small—a little larger than a nickel—then dip them in chocolate.
They are leaders wherever they are made. ”

“ Melt some of the cream on a slow fire; flavor with Vanilla as soon as cream is sufficiently melted; remove the pan and pour contents into the tins to make a sheet about one inch thick or less. When set carefully empty, so as not to break the cake; have some melted chocolate and with a soft brush coat the cream on both sides; lay them on wires till cold and set; cut up into bars the required size. The knife for cutting bars of cream should be good, having a thin polished blade with a good edge. An old worn-out thing breaks the cream and makes it irregular. ”

“ Heat up once, and when the gelatine is quite dissolved, strain. The chocolate should be wet up with cold water before it is put into the hot milk. Stir up thoroughly, return to the saucepan, and when smoking hot, add it gradually to the beaten yolks. Set back on the fire and boil very gently five minutes—not more, or the eggs may curdle. Turn into a broad pan to cool. Whip, when it begins to coagulate, gradually and thoroughly with the beaten whites, flavoring with vanilla. Lastly, beat in the whipped cream.
You can add this to your coffee and tea creams, and complete the assortment. ”

“ Cut the marshmallows in halves, and put them, one by one, cut side down, in chocolate fondant (as prepared for almond and cherry chocolate creams) , melted over hot water and flavored to taste with vanilla. Beat the chocolate with the fork, that it may not crust over, lift out the marshmallow, turn it and, in removing the fork, leave its imprint in the chocolate; sprinkle at once with a little fine-chopped pistachio nut meat. ”

“ Mix together the sugar, water, and melted chocolate. Boil the mixture for 5 minutes. Cool it slightly, then add the butter and vanilla.
15. WHIPPED CREAM.--Whipped cream is frequently served with cold desserts in place of a sauce or as a garnish. If cream is too thin to whip, it will have to be served plain, but it is an economy to whip it, for whipped cream goes much further. To make whipping possible, the cream must have a comparatively high percentage of fat. The higher the percentage of fat, however, the more expensive will be the cream. ”

“ Cook to 236°; pour on slab. Beat the whites of 6 eggs, and when batch is cool add them to your batch and work it until it creams. Now melt 15 pounds soft fondant in hot water bath or steam kettle. When this is dissolved, add the first batch and 2 ounces vanilla, run in starch, and let stand for twelve hours; then dip in chocolate. ”

“ Crystallization enables the candy-cook to put ordinary cream and sugar mixtures into good society dress and make them a pleasure [28] to the people who are not devoted to chocolate. Although the crystal coated confection may not stand some of the harder tests that the chocolate coated candy will withstand, it will be found sufficiently reliable to mark a very great advance in candy-making, particularly in home candy-making. And after all, the basic mixtures in home-made candy are not so very different from those in the candy of the professional manufacturer. ”

“ ROSE COCOANUT CREAM.
Proceed as with orange, only flavor with oil of rose and color pink; finish same as orange.
MARSHMALLOW PECAN CHOCOLATES.
Cut any amount of marshmallows in two with a pair of shears, then place a pecan half on the side just cut, so as it will stick; when ready dip in chocolate.
You can also dip the above in fondant; they are nice eating. ”

“ Fold in whipped cream. Freeze.
Chocolate Parfait
6 tbs. grated bitter chocolate
4 eggs
1 cup thin cream or evaporated milk
11⁄4 cups sugar
21⁄2 cups heavy cream
1 tsp. vanilla
1⁄2 tsp. cinnamon
Dissolve chocolate over boiling water and stir into it thin cream or evaporated milk and well-beaten eggs and sugar. Cook in double boiler until mixture thickens. Strain and, when cold, flavor with vanilla and cinnamon. Add cream, whipped stiff. Freeze.
Coffee Parfait
1 cup milk
1⁄4 cup coffee
3 egg yolks
1⁄8 tsp. salt
1 cup sugar
3 cups cream
Heat milk and coffee together. ”

“ Little candy boxes with a rose decoration will be just the thing for souvenirs to take home. For refreshments have creamed chicken, or chicken salad, rolls, small cakes iced in pink, salted nuts, pink bonbons, and strawberry ice cream. To serve the ice cream in a very pretty way, take small flower pots, and scrub them well, till they are as clean as clean can be. Then they can be filled with strawberry ice cream. Next, chocolate is grated, on the top, until the pink is covered and it looks like a little pot of earth. ”

“ When smooth, add the heated milk and cook twenty minutes in double boiler. Then beat with egg beater and flavor. More sugar may be added if desired.
⁠An excellent substitute for whipped cream to serve with hot chocolate is marshmallows. Drop one in each cup of the hot liquid. ”