CHOCOLATE CREAM BARS NO. 2.
10 lbs. White Sugar.
2½ lbs. Glucose.
Melted Chocolate.
3 pints Water.
½ oz. Essence Vanilla.
Process.—Prepare the tins by lining with greased paper, fitting them smoothly; melt some sweet chocolate paste and pour it about a quarter of an inch thick on the bottom of the tins; when set prepare some cream as directed for "Cream for Chocolate Cream," or use some of that cream, melting it over a slow fire (do not allow it to boil); stir in the extract of vanilla and pour the batch in tins about one inch deep: when set, coat on top with melted sweet chocolate; when this lot is cold and quite set, cut up into bars with a sharp knife.
| BATCH PANS. Made of Heavy Copper with Sheet Iron Rim to allow them to set in furnace. No. 1, diam. at rims 12 inch, bottom 11 in., $7 50. No 2, diam. at rims 13 inch, bottom 12 in., $8 50. |