Chocolate Creams
| Fondant of any kind. |
| Color pastes. |
| Flavorings. |
| Nuts, candied cherries, etc., etc. |
| Chocolate. |
Sometimes Betsey liked the chocolate in which she dipped her creams left unsweetened, then again she would add a little of the plain fondant to the melted chocolate to take away the bitter taste. Betsey melted the chocolate by placing it in the double boiler over hot water. The number of squares she melted depended upon the number of creams she intended dipping. Usually she started by melting two squares.
The creams she prepared exactly as she did for "Bon Bons," coloring and flavoring as her fancy dictated, shaping into balls with or without the addition of nuts and candied fruits.
With two silver forks Betsey found she could handle the creams nicely, drain off all the extra chocolate and place on waxed paper to dry.