- [Fondant],
- Damask rose color-paste,
- ½ to 1 whole teaspoonful of rose extract,
- ½ a pound of [Baker's "Dot" Chocolate].
Put a part or the whole of the fondant into a double boiler over boiling water. With the point of a toothpick take up a little of the color-paste and add to the fondant; add the extract and stir until the mixture is hot, thin and evenly tinted. With two teaspoons drop the mixture into impressions made in starch; it should be hot and thin enough to run level on top. When the shapes are cold, remove from the starch, brush carefully and coat with "Dot" Chocolate.
[PISTACHIO CHOCOLATE CREAMS]
- [Fondant],
- Green color-paste,
- 1 teaspoonful of vanilla extract,
- 1/8 a teaspoonful of almond extract,
- Pistachio nuts in slices and halves,
- ½ a pound of [Baker's "Dot" Chocolate].
Using green color-paste, vanilla and almond extract mold the fondant in long shapes. Put a bit of nut in each impression, before filling it with fondant. When firm coat with "Dot" Chocolate and set half a pistachio nut on top.
[SURPRISE CHOCOLATE CREAMS]
- [Fondant],
- Candied or Maraschino cherries,
- Flavoring of almond or vanilla,
- Chopped peanuts,
- ½ a pound of [Baker's "Dot" Chocolate].
Melt the fondant over hot water and add the flavoring. Put a bit of cherry in the bottom of each starch impression, then turn in the melted fondant, to fill the impressions and have them level on the top. Let the chocolate, broken in bits, be melted over warm water, then add as many chopped peanuts as can be well stirred into it; let cool to about 80° F. and in it drop the creams, one at a time; as coated dispose them on table oil cloth or waxed paper.