Chocolate CHOCOLATE BUTTER CREAMS

TO MOLD CANDY IN STARCH IMPRESSIONS Many candies, especially such as are of some variety of fondant, are thin when warm and solidify on the outside when cold, so that they may be "dipped" or coated with chocolate.

To shape candy of this sort, fill a low pan with cornstarch, making it smooth upon the top.

Have ready molds made of plaster paris, glued to a thin strip of wood, press these into the cornstarch; lift from the starch and repeat the impressions as many times as the space allows.

If molds are not available a thimble, round piece of wood, or the stopper of an oil or vinegar cruet will answer the purpose, though the impressions must be made one at a time.



CHOCOLATE BUTTER CREAMS 2 ½ cups of sugar, ½ a cup of water, ¼ a cup of glucose, ¼ a cup of butter, 2 ½ ozs of Baker's Premium Chocolate, 2 teaspoonfuls of vanilla, ½ a pound of Baker's "Dot" Chocolate.

Put the sugar, water, glucose and butter over the fire; stir until the sugar is melted, then cook to the soft ball degree, or 236° F.; pour on a damp marble and leave until cold; then pour on the Premium Chocolate, melted over hot water, and with a spatula turn to a cream.

This process is longer than with the ordinary fondant.

Cover the chocolate fondant with a bowl and let stand for thirty minutes; knead well and set over the fire in a double boiler; add the vanilla and stir until melted.

The mixture is now ready to be dropped into small impressions in starch; when cold and brushed free of starch dip in "Dot" Chocolate. When dropping the chocolate mixture into the starch it should be just soft enough to run level on the top.

If too soft it will not hold its shape in coating.