Chocolates, Chocolate Coated, HowTo and Recipes

HOW TO COAT CANDIES, ETC., WITH BAKER'S “DOT” CHOCOLATE
Half a pound of “Dot” Chocolate will coat quite a number of candy or other “centers,” but as the depth of chocolate and an even temperature during the whole time one is at work are essential, it is well, when convenient, to melt a larger quantity of chocolate.

When cold, the unused chocolate may be cut from the dish and set aside for use at a future time. If the chocolate is at the proper temperature when the centers are dipped in it, it will give a rich, glossy coating free from spots, and the candies will not have a spreading base.

After a few centers have been dipped set them in a cool place to harden. The necessary utensils are a wire fork and a very small double boiler. The inner dish of the boiler should be of such size that the melted chocolate will come nearly to the top of it. Break the chocolate in small pieces and surround with warm water, stir occasionally while melting.

When the melted chocolate has cooled to about 80° F., it is ready to use. Drop whatever is to be coated into the chocolate, with the fork push it below the chocolate, lift out, draw across the edge of the dish and drop onto a piece of table oil cloth or onto waxed paper. Do not let a drop of water get into the chocolate.

CHOCOLATE COATED ALMONDS

• Select nuts that are plump at the ends
• Use them without blanching
• Brush, to remove dust
• Melt "Dot" Chocolate and when cooled properly drop the nuts, one at a time, into the center of it
• Push the nuts under with the fork, then drop onto waxed paper or oilcloth
• In removing the fork make a design on the top of each nut
• These are easily prepared and are particularly good.

CHOCOLATE DROPS AND CHOCOLATE ALMONDS [1]

• Throw into a well-heated metal mortar from two to four ounces of the best quality of cake-chocolate broken small, and pound it with a warm pestle until it resembles a smooth paste or very thick batter;
• Then add an equal weight of sugar in the finest powder and beat them until they are thoroughly blended.
• Roll the mixture into small balls, lay them upon sheets of writing paper or upon clean dishes, and take them off when they are nearly cold.
• The tops may be covered with white nonpareil comfits, or the drops may be shaken in a paper containing some of these, and entirely encrusted with them, but it must be recollected that they will not adhere to them after they become hard.
• More or less sugar can be worked into the chocolate according to taste;
• A Wedgewood mortar may be used for it when no other is at hand, but one of bell-metal will answer the purpose better.
• When the chocolate has been softened and mixed with an equal proportion of sugar, as directed above, enclose singly in small portions of it some almonds previously well dried, or even slightly colored in the oven, after having been blanched.
• Roll them very smooth in the hand and cover them with the comfits.
• Filberts and pistachio-nuts may be substituted for the almonds with good effect; but they also must be perfectly dry.

GINGER, CHERRY, APRICOT AND NUT CHOCOLATES

• White of 1 egg
• 2 tablespoons of cold water
• Sifted confectioner’s sugar
• Almond or rose extract
• Preserved Ginger
• Candied cherries
• Candied apricots
• Halves of almonds
• Halves of pecan nuts
• 1/2 a pound of Baker's "Dot" Chocolate
• Use the first four ingredients in making uncooked fondant.  (Caramel syrup is a great addition to this fondant, especially if nuts are to be used. Use three tablespoons of syrup and one tablespoonful of water with one egg white instead of the two tablespoons of water indicated in the recipe.)
• Work the fondant for some time, then break off little bits and wrap around small pieces of the fruit, then roll in the hollow of the hand into balls or oblongs.
• For other candies, roll a piece of the fondant into a ball, flatten it with the fingers and use to cover a whole pecan or English walnut meat.
• Set each shape on a plate as it is finished.
• They will harden very quickly.
• Dip these, one by one, in Baker’s “Dot” Chocolate and set on an oilcloth.

CHOCOLATE NOUGATINES

• 1 cup of granulated sugar
• 1/2 a cup of glucose
• 1/2 a cup of honey (strained)
• Piece of paraffine size of a pea
• 1/4 a cup of water
• 1/4 a teaspoonful of salt
• The whites of 2 eggs, beaten dry
• 1 cup of almond or English walnut meats, chopped fine
• 1 teaspoonful of vanilla
• About 1/2 a pound of Baker's "Dot" Chocolate

• Put the sugar, glucose, honey, paraffine, and water over the fire
• Stir occasionally and let boil to the hard ball degree, about 248 deg. F.
• Add the salt to the eggs before beating them, and gradually pour on part of the syrup, beating constantly meanwhile with the egg beater
• Return the rest of the syrup to the fire and let boil until it is brittle when tested in cold water or to 290 deg. F.
• Then turn this gradually onto the eggs, beating constantly meanwhile
• Return the whole to the saucepan, set over the fire on an asbestos mat and beat constantly until it becomes crisp when tested in cold water
• Pour into a buttered pan a little larger than an ordinary bread pan and set aside to become cold
• When cold cut into pieces about an inch and a quarter long and three-eighths of an inch wide and thick
• Coat these with "Dot" Chocolate

PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS

• 1/2 cup of Sultana raisins
• 5 figs
• 1 cup of dates
• 2 ounces of citron
• 2/3 cup of nut meats, (almonds, filberts, pecans or walnuts, one variety or a mixture)
• 1 1/2 ounces of Baker's Premium No. 1 Chocolate
• 1/3 cup of confectioner's sugar
• 1/4 teaspoon salt
• Chocolate Fondant or Baker's "Dot” Chocolate
• Pour boiling water over the figs and dates, let boil up once, then drain as dry as possible;
• Remove stones from the dates, the stem ends from the figs;
• Chop the fruit and nut meats (almonds should be blanched) in a food chopper;
• Add the salt and the sugar and work the whole to a smooth paste;
• Add the chocolate, melted, and work it evenly through the mass.
• Add more sugar if it is needed and roll the mixture into a sheet one-fourth an inch thick.
• Cut into strips an inch wide.
• Cut the strips into diamond-shaped pieces (or squares);
• Roll these in confectioner’s sugar or dip them in chocolate fondant or in Baker’s “Dot” Chocolate and sprinkle a little fine- chopped pistachio nut meats on the top of the dipped pieces.
• When rolling the mixture use confectioner’s sugar on board and rolling pin.

CHOCOLATE OYSTERETTES, PLAIN AND WITH CHOPPED FIGS

• Oyster crackers, salted preferred
• Fine-chopped, roasted peanuts or raisins or 3 or 4 basket figs or a little French fruit cut in very small bits
• 1/2 a pound or more of Baker's "Dot" Chocolate
• Select fresh-baked crackers free from crumbs
• Dip in "Dot" Chocolate and dispose on oilcloth or waxed paper
• For a change add figs or other fruit, cut very fine, or chopped nuts to the chocolate ready for dipping

CHOCOLATE PEANUT CLUSTERS

• Shell a quart of freshly-roasted peanuts and remove the skins
• Drop the peanuts, one by one, into the center of a dish of "Dot" Chocolate made ready for use
• Lift out onto oilcloth with a dipping fork (a wire fork comes for the purpose, but a silver oyster fork answers nicely) to make groups of three nuts, --two below, side by side, and one above and between the others--

CHOICE CHOCOLATE PECAN PRALINES

• 3 cups of granulated sugar
• 1 cup of cream
• 1 cup of sugar cooked to caramel
• 2 squares of Baker's Chocolate
• 3 cups of pecan nut meats
• Stir the sugar and cream over the fire until the sugar is melted, then let boil to the soft ball degree, or to 236 deg. F.
• Add the chocolate, melted or shaved fine, and beat it in, then pour the mixture onto the cup of sugar cooked to caramel
• Let the mixture boil up once, then remove from the fire
• Add the nut meats and beat until the mass begins to thicken
• When cold enough to hold its shape drop onto an oil cloth or marble, a teaspoon in a place, and at once set a half nut meat on each
• Two persons are needed to make these pralines, one to drop the mixture, the other to decorate with the halves of the nuts
• The mixture becomes smooth and firm almost instantly
• Maple or brown sugar may be used in place of all or a part of the quantity of granulated sugar designated

CHOCOLATE POPCORN BALLS

• 1-1/2 cups of sugar
• 1/3 cup of glucose
• 2/3 cup of water
• 1/3 cup of molasses
• 3 tablespoons of butter
• 3 squares of Baker's Premium Chocolate
• 1 teaspoon of vanilla extract
• About 4 quarts of popped corn, well salted

• Set the sugar, glucose, and water over the fire, stir until the sugar is melted, then wash down the sides of the saucepan, cover and let boil three or four minutes
• Then remove the cover and let cook without stirring to the hard ball degree; add the molasses and butter and stir constantly until brittle in cold water
• Remove from the fire and, as soon as the bubbling ceases, add the chocolate, melted over hot water, and the vanilla
• Stir, to mix the chocolate evenly through the candy, then pour onto the popped corn, mixing the two together meanwhile
• With buttered hands lightly roll the mixture into small balls
• Press the mixture together only just enough to hold it in shape
• Discard all the hard kernels in the corn
• Have the corn warm and in a warm bowl

RIBBON CARAMELS

CHOCOLATE LAYERS

• 1-1/4 cups of granulated sugar
• 1/2 cup of glucose (pure corn syrup) scant measure
• 1/4 cup of butter
• 1/16 teaspoon of cream of tartar
• 1-1/4 cups of rich milk
• 1-1/4 squares of Baker's Premium Chocolate
• 1 teaspoon of vanilla extract

 

WHITE LAYER

• 2/3 a cup of granulated sugar
• 1/4 (scant) a cup of water
• 1 cup, less one tablespoon of glucose (pure corn syrup)
• 1/3 a pound of desiccated coconut

• Put the sugar, glucose, butter, cream of tartar and the fourth a cup of milk over the fire, stir until the mixture boils, then very gradually stir in the rest of the milk
• Let cook, stirring occasionally, to 248 deg. F., or until, when tested in water or on a cold marble, a pretty firm ball may be formed
• Add the chocolate and vanilla, mix thoroughly and turn into two well-buttered shallow pans
• For the white layer, put the sugar, water, and glucose over the fire, stir until boiling, then add the coconut and stir occasionally until a soft ball may be formed when a little of the mixture is dropped upon a cold marble
• Put this mixture over the fire, to dissolve the sugar, but do not let it begin to boil until the chocolate layers are turned into the pans
• When the white mixture is ready, turn enough of it onto one of the chocolate layers to make a layer about one-third an inch thick
• Have the other chocolate layer cooled, by standing in cold water; remove it from the pan and dispose above the coconut layer
• Let stand until cold and firm, then cut in cubes; wrap each cube in waxed paper

STUFFED DATES, CHOCOLATE DIPPED

• Cut choice dates open on one side and remove the seeds.
• Fill the open space in the dates with a strip of preserved ginger or pineapple, chopped nuts or chopped nuts mixed with white or chocolate fondant;
• Press the dates into a compact form to keep in the filling, then dip them, one by one, in “Dot” Chocolate.

TURKISH PASTE WITH FRENCH FRUIT, CHOCOLATE FLAVORED

• 3 level tablespoons of granulated gelatin
• 1/2 cup of cold water
• 2 cups of sugar
• 2/3 cup of cold water
• 1 teaspoon of ground cinnamon
• 2 squares of Baker's Dot Chocolate
• 1 teaspoon of vanilla extract
• 1 cup of French candied fruit (cherries, angelica, citron, etc.), chopped finely
• Let the gelatin stand in the half cup of cold water until it has taken up all of the water
• Stir the sugar and the two-thirds a cup of cold water over the fire until the sugar is dissolved, and the syrup is boiling
• Then add the gelatin and let cook twenty minutes
• Add the cinnamon, the chocolate, melted over hot water, and beat all together, then add the vanilla and the fruit
• Let stand in a cool place for a time, then when it thickens a little turn into an unbuttered bread pan and set aside until the next day
• To unmold separate the paste from the pan--at the edge--with a sharp-pointed knife
• Sift confectioner's sugar over the top, then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner's sugar
• Cut into strips, then into small squares
• Roll each square in confectioner's sugar
• In cutting keep sugar between the knife and the paste

CHOCOLATE CARAMEL WALNUTS

• (Uncooked Fondant)
• White of 1 egg   
• 1 teaspoon of vanilla extract
• 3 tablespoons of maple of caramel syrup
• 2 or more squares of Baker's Premium No. 1 Chocolate
• 1 tablespoon of water
• English walnuts
• Sifted confectioner's sugar
• Beat the white of egg slightly, add the syrup, water, sugar as needed, the chocolate, melted over hot water, and the vanilla, also more water if necessary.
• Work with a silver-plated knife and knead until thoroughly mixed
• Then break off small pieces of uniform size and roll them into balls
• In the hollow of the hand, flatten the balls a little, set the half of an English walnut upon each, pressing the nut into the candy and thus flattening it still more.
• The caramel gives the chocolate a particularly nice flavor.

[1] FROM: MODERN COOKEKY 1860