Chocolate-cream Bars
From The encyclopædia of practical cookery, 1890
Serves 8
Ensure even coating by turning the moulds while cooling.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 327. The excerpt below is the record exactly as published.
Chocolate-cream Bars.— (1) To be able to make these, moulds, made either of tin or copper, must be at hand (see Fig. 456). Put the required quantity of Chocolate paste into a vessel to melt; pour as much of it into the moulds as will coat them to about ),in. in thickness, turning them about so that as the paste cools they will be evenly coated all over, and set them away to harden. Fill up the moulds with melted cream, prepared as for Chocolate Creams ; let it get cold and hard, smooth over the surface with more of the melted Chocolate paste, and let this set. Turn the bars out of their moulds, and they are ready for use. To obtain a good gloss, the bars must be brushed over with a solution of shellac in alcohol
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