Chocolate Desserts - Definition and Recipes

Wrapper for Baker's Chocolate, Manufactured by Walter Baker & Co., Ltd., Dorchester, Massachusetts, 1916. | GGA Image ID # 31973vqlv1

Take chocolate. I can tell you about chocolate dishes until you are tired of hearing—dishes for the family table, little dinners, and at home. And in her most superior and pitying manner, we present to you these delicious Chocolate Dessert recipes.

Chocolates
From Chocolates and Cocoa Recipes – 1916

Baker's Chocolate "Divinity" Treats Placed in a Decrative Bowl. Chocolate and Cocoa Recipes, 1916. | GGA Image ID # 319lnaoils

Ingredients for Baker's Chocolate "Divinity":

• 1-1/2 cups of brown sugar
• 1 cup of maple syrup
• 1/2 cup of glucose pure corn syrup
• 1/2 cup of water
• 1/4 teaspoon of salt
• The whites of 2 eggs
• 1 cup of nut meats, chopped fine
• 2 squares of Baker's Chocolate, broken into pieces

Directions for Baker's Chocolate "Divinity"

Let the sugar, syrup, glucose, and water stand on the back of the range, stirring occasionally, until the sugar is melted; then cover and boil for 5 minutes.

Remove the cover and let boil to soft crack, 287 deg. F., or, until when tested in water, a ball that rattles in the cup will be formed

Add the salt and chocolate and beat over the fire until the chocolate is melted.

Then pour in a fine stream onto the whites of eggs, beaten dry, beating constantly meanwhile.

Add the nuts and pour into a pan lined with waxed paper.

In about fifteen minutes, lift the candy from the pan (by the ends of the paper left for the purpose) and cut it into small oblongs or squares.

The candy must be stirred constantly during the last part of the cooking.

In cooking without a thermometer, one is liable to remove the candy from the fire too soon. If this happens, return, egg whites and all, to the saucepan, set this into a dish of boiling water and stir constantly until the mixture thickens, then pour into the pan lined with paper.

On no account let even a few drops of water boil into the candy.

Chocolate Butter Creams. Chocolate and Cocoa Recipes, 1916. | GGA Image ID # 319o38co0

Ingredients for Chocolate Butter Creams

• 2-1/2 cups of sugar
• 1/2 cup of water
• 1/4 cup of glucose
• 1/4 cup of butter
• 2-1/2 oz. of Baker's Premium Chocolate
• 2 teaspoons of vanilla
• 1/2 pound of Baker's "Dot" Chocolate

Directions for Chocolate Butter Creams

Put the sugar, water, glucose, and butter over the fire; stir until the sugar is melted, then cook to the soft-ball stage, or 236 deg. F.

Pour on a damp marble and leave until cold.

Then pour on the Premium Chocolate, melted over hot water, and, with a spatula, turn it into a cream.

This process is longer than with ordinary fondant.

Cover the chocolate fondant with a bowl and let it stand for thirty minutes.

Knead well, then set over a double boiler and add the vanilla, stirring until melted.

The mixture is now ready to be dropped into small impressions in starch; when cold and brushed free of starch, dip in "Dot" Chocolate.

When dropping the chocolate mixture into the starch, it should be just soft enough to run level on the top. If it is too soft, it will not hold its shape in the coating.

Chocolate Caramels (Plain) Placed in an Ornate Serving Dish. Chocolate and Coffee Recipes,1916. | GGA Image ID # 319zqxv6wr

Ingredients for Chocolate Caramels (Plain)

• 2-1/2 cups of sugar
• 3/4 cup of glucose (pure corn syrup)
• 1/2 cup of butter
• 1/8 teaspoon of cream of tartar
• 2-1/2 cups of whole milk (not skimmed)
• 2-1/2 squares of Baker's Chocolate
• 1 teaspoon of vanilla extract

Directions for Chocolate Caramels (Plain)

Put the sugar, glucose, butter, cream of tartar, and one cup of the milk over the fire, and stir constantly.

When the mass has boiled for a few moments, gradually stir in the remaining milk.

Do not let the mixture stop boiling while adding the milk.

Stir every few moments and cook to 248 deg. F., or, until when tested in cold water, a hard ball may be formed

Add the chocolate and vanilla, and beat them thoroughly into the candy, then divide it between two bread pans.

When nearly cold, cut into squares.

Chocolate Coconut Cakes Placed in an Ornate Dish. Chocolate and Cocoa Recipes, 1916. | GGA Image ID # 31a15faa01

Ingredients for Chocolate Coconut Cakes

• 2/3 cup of granulated sugar
• 1/4 cup scant measure of water
• One cup, less one tablespoon of glucose
• 1/2 a pound of desiccated coconut
• 1/2 a pound or Baker's "Dot" Chocolate

Directions for Chocolate Coconut Cakes

Heat the sugar, water, and glucose to a boil.

Add the coconut and stir constantly until the mixture reaches the soft-ball stage, or until a little of the candy dropped on a cold marble can be rolled into a ball.

Drop by small teaspoons onto a marble or waxed paper to make small, thick, rather uneven rounds.

When cold, coat with "Dot" Chocolate melted over hot water and cooled properly.

These cakes are very easily coated.

Chocolate-Dipped Peppermints Placed in an Ornate Dish. Chocolate and Cocoa Recipes, 1916. | GGA Image ID #

Ingredients for Chocolate Dipped Peppermints

• (Uncooked Fondant)
• Prepare green, white, pink, and chocolate colored mints as per the recipe above.

Directions for Chocolate Dipped Peppermints

After they have dried off a little, run a spatula under each and turn to dry the other side.

Coat with Baker's "Dot" Chocolate.

Chocolate Hearts In a Beautiful Basket. Chocolate and Cocoa Recipes, 1916. | GGA Image ID # 31ay7zxli6

Ingredients for Chocolate Hearts

• Melt three ounces of unsweetened chocolate by standing over hot water.
• Add a pound of sifted powdered sugar and mix thoroughly.

Directions for Chocolate Hearts

Work to a stiff yet pliable paste with the unbeaten whites of three eggs (or less), adding vanilla to flavor.

If the paste seems too soft, add more sugar.

Break off in small pieces and roll out about one-fourth of an inch thick, sprinkling the board and paste with granulated sugar instead of flour.

Cut with a tiny heart-shaped cake cutter (any other small cake cutter will do), and place on pans oiled just enough to prevent sticking.

Bake in a very moderate oven.

When done, they will feel firm to the touch, with a solid crust forming on top.

They should be very light and will loosen easily from the pan after standing a moment to cool.

The success of these cakes depends upon the oven, which should not be as cool as for meringue, nor quite so hot as for sponge cake.

If properly made, they are very excellent and require but little labor. Use the yolks for chocolate whips.

Chocolate Jelly on a Plate on Top of an Ornate Cake Doily. Chocolate and Coca Recipes, 1916. | GGA Image ID # 31b2xrlaqo

Ingredients for Chocolate Jelly

• 1 pint of boiling water
• 2 pinches of salt
• 1 1/2 squares of Baker's Premium No. 1 Chocolate,
• 1/3 of a package of gelatin
• 2 level tablespoons of sugar
• 1 teaspoon of vanilla

Directions for Chocolate Jelly

Put the water, salt, and chocolate in a saucepan.

Cook, stirring until the chocolate melts, then boil for 3 to 5 minutes.

Soften the gelatin in a little cold water and pour the boiling mixture over it. Stir until dissolved, then add sugar and vanilla.

Pour into a mold and set aside to harden; serve with cream and powdered sugar or sweetened whipped cream.

Peppermints, Chocolate Mints, Etc. Placed in a Wavy Light Brown Dish. Chocolate and Cocoa Recipes, 1916. | GGA Image ID # 31bdb64cg0

Ingredients for Peppermints, Chocolate Mints, Etc.

• (Uncooked Fondant)
• White of 1 egg
• 1 or 2 squares of Baker's Premium No. 1 Chocolate
• 2 tablespoons of cold water 
• Sifted confectioners' sugar 
• Green color paste
• 1/2 teaspoonful of essence of peppermint or a few drops of oil of peppermint
• Pink color paste

Directions for Peppermints, Chocolate Mints, Etc.

Beat the egg on a plate, add the cold water, and gradually work in sugar enough to make a firm paste.

Divide the sugar paste into three parts.

To one part, add the peppermint and a very small amount of the green color paste. Take the paste from the jar with a wooden toothpick, add but a little.

Work and knead the mixture until the paste is evenly distributed throughout.

Roll the candy into a sheet 1/4 inch thick, then cut into small rounds or other shapes with any convenient utensil.

Color the second part a very delicate pink, flavor with rose extract, and cut out in the same manner as the first.

To the last part, add one or two squares of Baker's Chocolate, melted over hot water, and flavor with peppermint.

Add a little water, as the chocolate will make the mixture thick and crumbly.

Begin by adding a tablespoonful of water; add more if necessary. Knead and cut these as the others.

Chocolate Molasses Kisses Placed in a Covered Basket. Chocolate and Cocoa Recipes, 1916. | GGA Image ID # 31bs3cs11t

Ingredients for Chocolate Molasses Kisses

• 2 cups of coffee with sugar
• 1/3 cup of glucose (pure corn syrup)
• 2/3 cup of water
• 1 cup of molasses
• 2 tablespoons of butter
• 1/4 teaspoon of salt
• 4 ounces of Baker's Premium Chocolate
• 1 tablespoon of vanilla extract, or
• 1 teaspoon of essence of peppermint

Directions for Chocolate Molasses Kisses

Put all the ingredients, save the salt, chocolate, and flavoring, over the fire.

Let boil rapidly to 260 deg.F., or until brittle when tested in cold water.

During the last part of the cooking, the candy must be stirred constantly.

Pour onto an oiled platter or marble; pour the chocolate, melted over hot water, above the candy; as the candy cools on the edges, with a spatula or your fingers, turn the edges towards the center.

Continue this until the candy is cold enough to pull.

Pull over a hook until cold; add the flavoring, a little at a time during the pulling; cut into short lengths and wrap in waxed paper.

Chocolate Nut Caramels Placed in an Ornate Deep Gold-Trimmed Dish. Chocolate and Cocoa Recipes, 1916. | GGA Image ID # 31bv40d80v

Ingredients for Chocolate Nut Caramels

• 2 cups of granulated sugar
• 1-1/2 cups of glucose (pure corn syrup)
• 2 cups of cream
• 1 cup of butter
• 3 or 4 squares of Baker's Chocolate
• 1-1/2 cups of English walnut meats
• 2 teaspoons of vanilla extract

Directions for Chocolate Nut Caramels

Put the sugar, glucose, one cup of the cream, and the butter over the fire.

Stir and cook until the mixture boils vigorously, then gradually add the other cup of cream.

Do not allow the mixture to stop boiling while adding the cream.

Cook until the thermometer registers 250 deg. F., stirring gently--move the thermometer, to stir beneath it--every four or five minutes

Without a thermometer, boil until—when tested by dropping a little into cold water— a hard ball forms in the water.

Remove from the fire, add the chocolate and nuts, and beat until the chocolate is melted.

Beat in the vanilla and turn into a biscuit pan, nicely oiled or buttered, to make a sheet three-fourths of an inch thick.

When nearly cold, turn out onto a cutting board and cut into cubes.

Chocolate Peanut Brittle Placed on an Ornate Serving Plate. Chocolate and Cocoa Recipes, 1916. | GGA Image ID # 31bw986zg1

Ingrediients for Chocolate Peanut Brittle

• 1-1/2 cups of sugar
• 2/3 cup of water
• 1/2 cup of glucose (pure corn syrup)
• 2 level tablespoons of butter
• 1/2 pound of _raw_ shelled peanuts
• 1 teaspoon of vanilla extract
• 1 level teaspoon of soda
• 1 tablespoon of cold water
• 1/2 pound or more of Baker's "Dot" Chocolate

Directions for Chocolate Peanut Brittle

Put the sugar, water, and glucose over the fire; stir until the sugar dissolves.

Wash down the sides of the saucepan with a cloth or the fingers dipped in cold water, cover, and let boil for three or four minutes.

Then uncover and let cook to 275 deg. F. (When a little is cooled and chewed, it clings but does not stick to the teeth) add the butter and peanuts and stir constantly until the peanuts are nicely browned (or are of the color of well-roasted peanuts)

Dissolve the soda in the cold water, then add the vanilla and stir vigorously.

When the candy is through foaming, turn it onto a warm and well-oiled marble or platter.

As soon as it has cooled a little on the edges, hold it at the edge and pull it out as thin as possible.

Loosen it from the receptacle at the center by running a spatula under it, then turn the whole sheet upside down, and again pull as thin as possible.

Break into small pieces, and when cold, coat with "Dot" Chocolate prepared as in previous recipes.

Half of a roasted peanut may be set upon each piece, as coated.

Note that the peanuts used in the brittle are raw.

The small Spanish peanuts are the best for this purpose.

After the peanuts are shelled, cover them with boiling water, bring to a boil once, then skim off and rinse off the skin when they are ready to use.

Chocolate Whip Placed in a Very Ornate Deep Serving Dish. Chocolate and Cocoa Recipes, 1916. | GGA Image ID # 31c3lxw4hl

Ingredients for Chocolate Whip

• 1 cup of milk
• 2 eggs (yolks
• 1 1/2 squares of Baker's Premium No. 1 Chocolate
• 6 level tablespoons of sugar
• Pinch of salt
• 2 teaspoons of vanilla
• 2 level tablespoons of cornstarch
• 5 eggs (whites)

Directions for Chocolate Whip

Put milk, chocolate, and salt in a double boiler.

Mix cornstarch with a small amount of cold milk, then stir it into the hot milk once the chocolate has melted.

Stir until smooth, then cook for twelve minutes.

Mix the egg yolks and sugar, then pour the hot mixture over them; cook for 1 to 2 minutes, stirring.

When very cold, just before serving, add the vanilla and fold in the stiffly beaten egg whites.

Pile lightly in a glass dish and serve with ladyfingers.

A meringue can be made from egg whites and sugar, then folded into the chocolate mixture, but it does not hold as long.

Bouche au Chocolat

Bouche au Chocolat is neither exactly a chocolate mold nor a chocolate cream, but a little of the nature of both. To be quite correct, it should be molded in a cleaned, empty tin—a jam tin, or a tongue tin, or something of that kind. If you put it into a fancy mold, it ceases to look like a real true Bouche au Chocolat.

Grate four bars of the best plain chocolate and melt them in four tablespoons of water. Let the mixture get cold. Now beat up in a basin four yolks of eggs and stir them into the chocolate.

Melt four sheets of white gelatin in the tiniest possible drop of hot water and add them too.

Finally, beat the whites of the eggs to a very stiff froth, adding to them a pinch of salt and a pinch of powdered cinnamon. Gently fold this froth into the chocolate mixture. Dip your tin box into milk, pour in the cream, and put it away in a cold place for 6 hours.

Turn it out onto a glass dish and surround it with whipped cream or custard, sprinkled lightly with a very little grated chocolate. Put a circle of sponge fingers standing up on end, so they stick out like a frill around the dish.

For this Bouche, as for nearly all other chocolate sweets, good cocoa can be taken in place of grated chocolate. But you should remember to take only two-thirds the amount of cocoa that you would use for chocolate, and then add one-third of icing sugar or fine castor sugar, for cocoa is seldom as sweet as chocolate. However, the flavor is heavier and stronger.

Creme Marquise

Creme Marquise is a kind of chocolate cream, but there are degrees in chocolate creams, just as there are in other things, and this concoction is the top degree, I think.

Put two bars of grated chocolate into a small pan with four tablespoons of milk. Stir till the chocolate melts. Beat the yolks of two eggs. Put all into a basin inside a pan of boiling water and, when the water is boiling rapidly, stir in a piece of fresh butter the size of an egg, letting it melt and mix well. Have ready the two whites of the eggs, beaten up, with a wee pinch of salt, to the stiffest possible froth.

Gently pour the chocolate mixture into them, then mix all ingredients lightly but thoroughly. Pour into a glass dish and set on ice or in a very cold cellar till it is wanted.

It is not quite a mousse, and not quite a cream, having, I think, a share of the good qualities of both. If you use cocoa, add just a tiny bit more butter.

Creme Brûlée

Creme Brûlée is not cooked at all. It is one of those raw-egg sweets so popular in Russia and so little known elsewhere.

Grate four bars of chocolate, and melt them in the least possible drop of hot water. Take a wooden spoon and work in four yolks of eggs, beating and stirring most thoroughly.

Add two tablespoonfuls of icing sugar. Beat the whites to a very stiff froth, and fold the chocolate mixture into them. Pile into a glass dish and set aside for 3 hours in a cold place before serving. Wafers are generally eaten with it, or it is now and then piled in little paper cups and served just like ice.

Gateau Danois

Gateau Danois is a pudding of the kind that would be just right for the Sunday lunch, or something of that kind. It is simple and not expensive, but remarkably good.

Take half a pound of the white of bread and pour onto it one and a quarter pint of boiling milk, into which has been stirred five ounces of sugar. Let the bread soak for two hours, then beat it through a sieve and add to it a quarter pound of grated chocolate and two heaped tablespoonfuls of the best salt butter.

Put all into a pan and cook gently, stirring all the while, till the mixture is quite smooth and creamy—about a quarter of an hour. Let it get cool. Then beat into it three tablespoonfuls of red currant jelly, the yolks of two eggs, and their whites beaten to a stiff froth.

Pour all into a buttered mold. Steam it for two hours, then slip it into a very hot oven for a few minutes, so that it may be a little colored without getting hard or tough. Let it cool in the mold. Turn it out and pour a simple custard over it.

Gateau Mexicain

Gateau Mexicain is not a cake, but a delicate cold pudding, rather better than the preceding one. It is convenient as a sweet for lunch parties, because it must be prepared the day before, and is out of the way before the great affair of the lunch comes " on the carpet.''

Weigh four eggs. Take their weight in chocolate and in powdered sugar; the weight of two eggs in both flour and butter. Melt the chocolate in a very small amount of boiling water and let it cool.

Melt the butter in a basin. Cream the sugar first, then the flour, and beat them thoroughly. Now add the yolks of the eggs, beating each in separately, the melted chocolate, and, last of all, the whites of the eggs whipped to a stiff froth.

Butter a mold which is of such a size that the mixture will not fill it more than about half, for it puffs up a great deal, rising like a soufflé. Stand the mold in a pan of water and let the water boil around it for one hour, keeping the pan open so that the steam does not fall back into the gateau and make it heavy.

Turn it out while it is hot, but let it get quite cold before serving, and even, if you like, put it on ice for a few minutes. Pour an iced custard round and over it.

Tarteau Chocolat

The distinguishing feature of Tarteau Chocolat is that the filling keeps soft and liquid, so much so that it will only just stand cutting. It is generally made in a square or oblong baking tin, with the pastry sides built up to a good two inches high to hold the cream filling.

Prepare a pastry that you like, then beat up three eggs in a cupful of thick cream, adding three ounces of sugar and two bars of chocolate melted in a very little hot water. Mix the cream well, pour it into the pastry, and cook in a brisk oven for 30 minutes. Let the tart get cold before you eat it.

A little whipped cream piled on it here and there is a pretty addition.