Barcelona Chocolates

Ingredients

• 2 oz. shelled Barcelona nuts
• 2 oz. unsweetened chocolate
• 1/2 lb. fondant
• 1 oz. butter
• Vanilla essence
• Water or sugar syrup
• Covering chocolate

Method

1. 1

   Brown the nuts in a moderate oven, and chop them roughly.

2. 2

   Grate or shred the chocolate finely, and put it into a saucepan with the fondant and a little sugar syrup or water.

3. 3

   Melt these carefully over the fire without making them too warm, using just enough liquid to keep them from burning.

4. 4

   When well blended, add the butter and nuts, and flavour with vanilla.

5. 5

   Mix again and then spread the mixture on a marble slab to cool.

6. 6

   Form into small balls or any other shape preferred, and leave them several hours or until next day before covering.

7. 7

   Coat with chocolate in the usual way.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 967. The excerpt below is the record exactly as published.

1 lb. fondant. I Covering chocolate. Coffee essence. . ] Put the fondant on to a marble slab, and work into it by degrees some strong coffee essence until it is well flavoured, and of a good brown colour. When thoroughly blended, spread out the fondant, and leave it for a little while to harden, as the coffee essence will moisten it considerably. Then form into a long roll, cut in small pieces, and pro- ceed as directed above. After coating, the creams may be left plain or decorated with a little chopped pistachio nuts. 2885. Rose Chocolate Creams Make in the same way as directed in Recipe 2883, flavouring the fondant with essence of rose and colouring it a very pale pink. Decorate when finished with a small piece of crystallised rose-leaf on each. 2886. Tangerine Chocolate Creams Make in the same way as directed in Recipe 2883, flavouring the fondant with essence of tangerine, and colouring it a pale orange with orange colouring, or with a little yellow and carmine mixed. De- corate the top of the chocolates with a small thin slice of candied orange peel, or with a little crystal- lised orange flower. 2888. Violet Chocolate Creams Make in the same way as directed in Recipe 2883, but flavour the fondant with essence of violet, and colour it with violet colouring. When the choco- lates are finished, decorate them with a small piece of crystallised violet on each. 2889. Almond Chocolate Creams 1 lb fondant. Almond essence. \ lb. ground almonds. Covering chocolate. 2 or 3 drops carmine. Put the fondant on to a marble slab, and work into it the other ingredients. Be careful to keep it a very pale pink colour, or the colour may be left out if preferred. Form into almond-shaped centres, and, when set, cover with chocolate. Decorate with a small split almond on the top of each. 2890. Barcelona Chocolates 2 oz. shelled Barcelona nuts. 2 oz. unsweetened choco- late. \ lb. fondant. 1 oz. butter. Vanilla essence. Water or sugar syrup. Covering chocolate. Brown the nuts in a moderate oven, and chop them roughly. Grate or shred the chocolate finely, and put it into a saucepan with the fondant and a little sugar syrup or water. Melt these carefully over the fire without making them too warm, using just enough liquid to keep them from burning. When well blended, add the butter and nuts, and flavour with vanilla. Mix again and then spread the mixture on a marble slab to cool. Form into small balls or any other shape preferred, and leave them several hours or until next day before cover- ing. Coat with chocolate in the usual way. 2891. Chocolate Almonds and Raisins, 1 Jordan almonds. I Covering chocolate. Muscatel raisins. j Blanch some fine large Jordan almonds, and toast them in the oven to a nice brown colour. Remove the seeds from about the same number of muscatel raisins, and wipe them well in a clean towel. Choose raisins with as thin skins as possible. Then coat these, one at a time, with rather thick covering chocolate, and decorate them with a neatly-cut half almond on the top of the chocolate raisins, and a small seeded raisin on the top of the almonds. Notes. — A more elaborate sweet may be made bv surrounding the almond with a thin coating of almond paste, and putting a small ball of almond paste inside the raisins before coating them with chocolate. Or, another way is to coat the almonds and raisins with fondant covering before coating them with chocolate. Or yet another method is to toast and chop the almonds, seed and chop the raisins, and mix them with double their weight of fondant, flavour with vanilla, form into centres and cover with chocolate. 604 COOKERY FOR EVERY HOUSEHOLD 2892. Chocolate Almonds and Eaisins, 2 2 oz. stoned raisins. 2 oz. sweet almonds. 1 tea-sp. brandy. 1 tea-sp. lemon juice. Castor sugar. Covering chocolate. Chop the almonds and raisins rather finely or put them through the mincing machine. Add to them the lemon juice and brandy, and enough castor sugar to make a stiffish paste. Form this into small balls or other shapes, using a little icing sugar. Place on a papered tray, and set aside until next day to dry. Then cover with chocolate as directed in Recipe 2882. The tops may be deco- rated with a split almond or a small stoned raisin. 2893. Chocolates with Chocolate Centres 1 lb. fondant. 2 or 3 oz. unsweetened chocolate.

Cook this with the app: pantry check, scaling, and the assistant.