CHOCOLATE CREAMS.
You may make them any flavor or color you desire. You may, if you wish, roll bon-bon cream up into balls and coat them with chocolate, but this does not make a nice chocolate cream, and the proper way is to mould the centers in cornstarch as directed, using the center cream for this purpose. Either rose, wintergreen, peppermint, strawberry, vanilla, or lemon make a fine chocolate cream. It is best to make each flavor a different shape. Color the rose, strawberry, and wintergreen a delicate pink and the lemon a deep yellow. The vanilla should be left uncolored, and you may put chopped nuts in any of these in the manner we directed, in article on Cornstarch Work.
When moulded, blow off the starch, and coat with chocolate as directed in article on Chocolate Coating. If you desire a nut on the top of any of your chocolates make a flat shaped center, and put the nut on before the chocolate sets, and press down very gently, so as not to make a base on them. Maple chocolates, made from maple center cream in this manner, are very fine. English walnuts, pecans, or almonds, blanched and split in two, are the prettiest nuts for this purpose; however, we do not advise putting nuts on chocolate creams, except on rare occasions, as you will notice the finest grades of chocolate creams do not have nuts on them.
If you are able to purchase any silver dragees, which are kept only in large candy stores, they are very pretty on the tops of chocolate creams. As you see by this, there is no limit to the many different styles of chocolate creams possible to make, by adopting any ideas you have of your own and following this recipe.