By:Adrian Kennelly 5 ozs. sweet chocolate 1/2 pint (1 cup) thick cream 2 tablespoonfuls hot sugar syrup 1 teaspoonful vanilla extract 1 oz. unsweetened chocolate 1/2 teaspoonful almond extract 1 lb. sweet grated chocolate 1/2 oz. melted cocoa-butter 1/2 teaspoonful rose extract Melt the grated chocolate over hot water to a smooth paste. Remove it from the hot water, beat for a few minutes, adding gradually the rose extract and the melted cocoa-butter. Stir occasionally until quite cold; then rub through a wire sieve on white paper underneath. Put the sweet chocolate and the unsweetened chocolate into a saucepan, and melt the mixture to a smooth paste; then add the cream, hot syrup, the extracts, and stir over the fire until well mixed. Remove from the fire, and beat until the mixture becomes cold and a lighter color. Mold it into round centers; then roll them in the sieved chocolate. Serve in paper cases. 5 ozs. sweet chocolate 1/2 pint (1 cup) thick cream 2 tablespoonfuls hot sugar syrup 1 teaspoonful vanilla extract 1 oz. unsweetened chocolate 1/2 teaspoonful almond extract 1 lb. sweet grated chocolate 1/2 oz. melted cocoa-butter 1/2 teaspoonful rose extract Melt the grated chocolate over hot water to a smooth paste. Remove it from the hot water, beat for a few minutes, adding gradually the rose extract and the melted cocoa-butter. Stir occasionally until quite cold; then rub through a wire sieve on white paper underneath. Put the sweet chocolate and the unsweetened chocolate into a saucepan, and melt the mixture to a smooth paste; then add the cream, hot syrup, the extracts, and stir over the fire until well mixed. Remove from the fire, and beat until the mixture becomes cold and a lighter color. Mold it into round centers; then roll them in the sieved chocolate. Serve in paper cases. Article Source: http://www.redsofts.com/articles/ For over 350 candies, bonbon and chocolate recipes, buy the ebook Candies and Bonbons and How to Make Them Submitted with Article Distributor. More Articles from Recipies Category: How to Roast a Chicken in 30 Minutes Recipe for South African Buttermilk Rusks All About Steak Bicarbonate of Soda: The Magic Ingredient? A Barbecue Cure Now Summer is Here Super Tips for Cooking Perfect Steak Caribbean Recipes Tips for Cooking Lobster Pork Tenderloin with Mustard Sauce Thai Chicken Curry in Coconut Milk Cooking With Wine How to Make Chocolate Dipped Candy The Versatility of Soup Learning And Sharing Recipes. How to Create a Perfect Recipe For Your Party?

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