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Chocolate Dipping

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Chocolate Dipping

Ingredients

Directions

  1. Grate the dipping chocolate or cut it into small pieces.

  2. Melt the chocolate over warm (not boiling) water, stirring frequently.

  3. Remove from heat and let it cool to 90°F (32°C).

  4. Prepare your centers (nuts, fruits, marshmallows, or fondant).

  5. Dip each center into the chocolate one at a time, lift out, and place on oiled paper.

  6. Allow the chocolates to dry gradually in a cool, draft-free place.

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.

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