Chocolate Creams
Ingredients
Directions
Make the fondant
To each cup granulated sugar use one-half cup water.
Boil until a little dropped in cold water hardens (do not stir while on the stove).
Remove from stove and let stand until partially cooled.
Beat with a spoon until it can be worked with the hands (the longer it is worked the better the fondant will be).
Dip and set
Then roll into small balls, using the palms of the hands and then dip in bitter chocolate previously melted.
It is best to melt the chocolate in the oven to avoid burning it.
When the candy has been dipped place on waxed paper and set in cool place to harden.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Granulated sugar (in the method)
- Forms the sugar syrup that sets into the fondant centre.
- Bitter chocolate (in the method)
- Forms the coating that hardens around each fondant ball.
The step that matters
Boil until a little dropped in cold water hardens. Stopping the boil at the right point sets the sugar concentration. Too little cooking leaves the fondant soft and sticky, while overcooking makes it hard and grainy. Stirring on the stove can trigger premature crystallisation, so the record advises against it.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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