Chocolate Creams with Nut Centers
Almonds, walnuts, pecans, hazelnuts, hickory-nuts, peanuts and Brazil nuts can all be used in making centers for chocolate cream candies. The nuts should be first blanched. Put two cupfuls of fondant in a double boiler and melt, add a teaspoonful of lemon juice, stir over the fire until melted; then take the nut meats, one by one, on a candy dipper or fork and dip into the fondant. Lay on oiled or paraffine paper until cold, then dip into melted chocolate. The fondant may be divided if preferred and flavored with different flavors, and prepared with different colors. Cherry flavored fondant is excellent with almonds. Vanilla goes well with most nuts, and many like peppermint flavor with nuts. Maple flavored fondant is always excellent with nuts.
Take equal quantities of chopped walnuts, hickory-nuts and almonds. These should be chopped fine. Take an equal amount of fondant and melt in a double boiler, and stir in the nut meats; flavor with vanilla if the fondant has not already been flavored. When the fondant mixture begins to harden mold into bonbon shape, and place on paraffine paper or a sheet of clean tin. When entirely cool coat with chocolate.
Delicious bonbons can be made by grinding up pistachio nuts until fine, and mixing with an equal quantity of pale green or white fondant flavored with pistachio or almond. When cool enough shape in bonbons, and coat with chocolate.
Chop equal quantities of almond nut meats and candied cherries, or preserved cherries. Mix with a little fondant, roll into balls and coat with chocolate, and you have a delicious cream.
Take walnut meats and dip in melted fondant, and when this has become firm dip in more fondant of a different flavor and color. Repeat this twice, then when cold coat with chocolate. Any kind of nut meats may be used in the same way.