138 RECEIPTS. 



the chocolate, but do not add water to it. 

 Roll the cream balls into the chocolate 

 while it is warm. Choice Receipts. 



Cream Chocolates. 



Factitiousjfo/zofow/, or cream, is made by 

 mixing the finest powdered sugar with 

 glucose and a little extract of vanilla in a 

 bowl, and working them together in the 

 same manner as you would mix the whites 

 of eggs and sugar for making icing, only 

 there must be worked in sufficient to form 

 a softish paste or dough that can be rolled 

 into small balls with the hands ; these are 

 to be afterwards dipped in melted choco- 

 late and laid on paper until the chocolate 

 concretes. Confectioner' 's Journal. 



Chocolate Fondant, or Cream. 

 Take, say, four pounds of sugar, one 

 quart of water, half a pound of cocoa- 

 paste grated, and sufficient vanilla extract 

 to flavor highly. Boil these to the feather, 



