(2) Have ready a tin, the sides of which are lj-in. high,
cover the bottom and sides with greased paper, and pour in some
melted sweetened Chocolate paste to about iin. in thickness.
Over this pour the required quantity of cream, prepared as
for Chocolate Creams, to about lin. in thickness, and let
it set ; then cover it over with more Chocolate. Cut it into
bars with a sharp knife when cold, and it is ready for use.
The Chocolate paste must be melted by putting it into a
pan placed inside another one with boiling water, and letting
it melt. The cream must be melted over a slow fire, and
stirred continually before being used.
(3) Should the bars be required with only a thin coating
of Chocolate, the tins must be prepared with the greased
paper as above, and the cream melted and poured into it.
When set, it is taken out and masked all over — using either
a knife or brush — with a thin coating of melted Chocolate,
and it. may be cut up into bars as before. The idea
of using greased paper in the tins is to ensure the cake
of bars turning out whole.
Chocolate-cream Buns or Cakes. — Prepare the cream as for
Chocolate Creams, and when cooled form it into the shapes
required, such as buns or cakes, put these in a warm place,
and let them harden slightly on the outside. Put the required
quantity of cocoa paste, or prepared Chocolate, into a copper
bowl, set it in a saucepan of boiling water over the fire, and
let it remain until the Chocolate is melted. Great care must
be taken that no water enters, or the Chocolate will be spoilt.
With a knife or brush, the latter for preference, mask the
buns or cakes smoothly with this, and set them away to dry,
afterwards, by means of another brush, glazing them with
a solution of shellac in alcohol✪ Chocolate-cream Buns or Cakes.
Chocolate-cream Drops. — Put 41b. of granulated sugar into
a sugar-boiler with lqt. of water✪ Chocolate-cream Drops and 1 teaspoonful of cream
Chocolate — continued.
of tartar, and boil to the feather degree ; then pour
this on to a marble slab, when cold turning in the edges
with a knife, and working the mass to and fro without
intermission with a long-handled spatula, until it granulates
into a putty-like consistency that can no longer be
worked in this way. Scrape off any that may have adhered
to the spatula, mix it all together, and work it with the
hands in the same way as dough is kneaded ; then form it
into balls, roll these well, and put them on sheets of
glazed paper until the Chocolate covering concretes. Remove
the paper, and the drops are ready for use. The cream
may be flavoured with any essence, extract, or fruit juice
desired.
Chocolate-cream Ice. — (1) Set | pint of milk over the fire, with
£lb. of caster sugar and ilb. of grated Chocolate in it, and
beat until the Chocolate is all dissolved ; then strain it
into another vessel and let it cool. Whip lqt. of thick cream
in a pail or pan, set on ice, and add the Chocolate milk
while whipping. Flavour with vanilla extract when all the
ingredients are put into the freezer. ✪ Chocolate-cream Ice
Page 328 · 3 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
(2) Have ready a tin, the sides of which are lj-in. high, cover the bottom and sides with greased paper, and pour in some melted sweetened Chocolate paste to about i in. in thickness. Over this pour the required quantity of cream, prepared as for Chocolate Creams, to about lin. in thickness, and let it set ; then cover it over with more Chocolate. Cut it into bars with a sharp knife when cold, and it is ready for use. The Chocolate paste must be melted by putting it into a pan placed inside another one with boiling water, and letting it melt. The cream must be melted over a slow fire, and stirred continually before being used.
(3) Should the bars be required with only a thin coating of Chocolate, the tins must be prepared with the greased paper as above, and the cream melted and poured into it. When set, it is taken out and masked all over — using either a knife or brush — with a thin coating of melted Chocolate, and it. may be cut up into bars as before. The idea of using greased paper in the tins is to ensure the cake of bars turning out whole.
Chocolate-cream Buns or Cakes. — Prepare the cream as for Chocolate Creams, and when cooled form it into the shapes required, such as buns or cakes, put these in a warm place, and let them harden slightly on the outside. Put the required quantity of cocoa paste, or prepared Chocolate, into a copper bowl, set it in a saucepan of boiling water over the fire, and let it remain until the Chocolate is melted. Great care must be taken that no water enters, or the Chocolate will be spoilt. With a knife or brush, the latter for preference, mask the buns or cakes smoothly with this, and set them away to dry, afterwards, by means of another brush, glazing them with a solution of shellac in alcohol.
Chocolate-cream Drops. — Put 41b. of granulated sugar into a sugar-boiler with lqt. of water and 1 teaspoonful of cream
Chocolate — continued.
of tartar, and boil to the feather degree ; then pour this on to a marble slab, when cold turning in the edges with a knife, and working the mass to and fro without intermission with a long-handled spatula, until it granulates into a putty-like consistency that can no longer be worked in this way. Scrape off any that may have adhered to the spatula, mix it all together, and work it with the hands in the same way as dough is kneaded ; then form it into balls, roll these well, and put them on sheets of glazed paper until the Chocolate covering concretes. Remove the paper, and the drops are ready for use. The cream may be flavoured with any essence, extract, or fruit juice desired.
Chocolate-cream Ice. — (1) Set | pint of milk over the fire, with £lb. of caster sugar and ilb. of grated Chocolate in it, and beat until the Chocolate is all dissolved ; then strain it into another vessel and let it cool. Whip lqt. of thick cream in a pail or pan, set on ice, and add the Chocolate milk while whipping. Flavour with vanilla extract when all the ingredients are put into the freezer.
Records on this page
Chocolate-cream Buns or CakesChocolate-cream DropsChocolate-cream Ice