Chocolate Creams
Ingredients
Directions
Prepare the fondant
Flavor the stiff fondant with a drop or two of strong flavoring.
Roll small pieces of the fondant into balls between your hands.
Let the balls set on paper until somewhat hardened.
Dip and harden
Dip each ball into melted chocolate one at a time.
Remove with a fork and place on paper 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.
Explore the science
What each ingredient does
- Stiff fondant
- Forms the sweet, firm centre that is shaped into balls and coated.
- Confectioners' chocolate
- Forms a thin, hardening shell around each fondant ball.
The step that matters
Letting the balls set before dipping. If the fondant balls are too soft, they can deform or leak when dipped in warm melted chocolate. Letting them harden somewhat on paper gives them enough structure to hold their shape during dipping.
“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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