Name: Chocolates
Ingredients: white fondant; melted chocolate; starch (optional, for dusting hands); paraffin or waxed paper (for hardening)

Chocolates

Ingredients

white fondant
melted chocolate
starch (optional, for dusting hands)
paraffin or waxed paper (for hardening)

Directions

Prepare the fondant

Color and flavor the white fondant, then roll it into small balls.
Dust your hands with a little starch to prevent sticking.
Let the balls stand for 1-2 hours.

Dip and harden

Melt the chocolate in a dish set in hot water.
Use a fork or large needle to dip the fondant balls into the melted chocolate.
Place the dipped chocolates on paraffin or waxed paper to harden.

Recipe from a historical cookbook (Internet Archive).

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

White fondant: Forms the sweet, soft centre that the chocolate coating surrounds.
Melted chocolate: Forms the outer coating that sets firm as the dipped balls harden.

“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.