WAFER CHOCOLATES.
Melt 5 pounds of dipping cream in kettle; set off on a barrel and stir in
3½ pounds Heide’s Almond Paste,
1 ounce ground bitter almonds,
2 pounds of cold dipping cream.
Dust the slab thick with XXXX sugar and pour the batch on it; when cold flavor pistachio and work into it XXXX sugar to a stiff dough; roll it out the thickness of mint wafers, and with lozenge cutter one inch round cut them out and let them set until they form a crust and are hard enough to handle; now get your chocolate ready for dipping, and as you pour the chocolate in the pan or upon the slab add a little finely chopped almond with it and mix it into the chocolate and then dip.