260. -- General
Directions for Making Chocolate.
Provide yourself with an iron pestle and mortar, also a stone slab of a
very fine grain about two feet square, and a rolling-pin of hard stone or iron.
The stone must have an opening beneath in which to place a pot of burning
charcoal to heat it. Warm the mortar and pestle by placing them on a stove, or
charcoal may be used, until they are so hot that you can scarcely bear your hand
against them. Wipe the mortar out clean, and put any convenient quantity of
prepared nuts in it, which pound until they are reduced to an oily paste into
which the pestle will sink with its own weight. Add fine powdered sugar to the
chocolate paste. After it has been well pounded, the sugar must be in
proportion of 3 lbs. to 4 lbs. of prepared cocoa. Continue to pound it until
completely mixed; then put it in a pan and place it in the stove to keep warm.
Take a portion of it and roll or grind it well on the stone slab with the
roller, both being previously heated like the mortar until it is reduced to a
smooth impalpable paste, which will melt in the mouth like butter when this is
accomplished. Put it in another pan and keep it warm until the whole is similarly
disposed of; then place it again on the stove, which must not be quite so warm as previously. Work it over again, and divide it
into pieces of two, four, eight, or sixteen ounces each, which you put in tin
mould. Give it a shake, and the chocolate will become flat. When cold, it will
easily turn out.
261. -- Chocolate
In making harlequin pistachios, you warm some of the sweet chocolate by
pounding it in a hot mortar. After it has been prepared in this manner, take
some of it and wrap it round a blanched pistachio nut; roll it in the hand to
give it the form of an olive, and throw it into nonpareils of mixed colours, so
that it may be variously coloured, a la harlequin. Proceed with the remaining
pistachio nuts after the same fashion, dropping them into the nonpareils so
that the comfits will adhere to the pistachios. Fold them in coloured or fancy
papers, with mottoes. The ends are generally fringed.
262. -- Chocolate Drops
Prepare some warm chocolate as in the preceding recipe. When the
chocolate has been well pounded and is a smooth impalpable paste, make it into
balls the size of a small marble by rolling in the hand. Place them on square
sheets of paper about one inch apart; having filled the sheet, take it by the
corners and lift it up and down, letting it touch the
table each time: this will flatten them. Completely cover their surfaces with
white nonpareils, gently shaking off the surplus ones. After the drops are
cold, they can be very easily removed from the paper. The drops should be about
the size of a sixpence.
263. -- Chocolate in
It is usual now amongst confectioners to use the English
unsweetened chocolate, as it saves much time and trouble, and is equally good.
To form it into shapes you must have two kinds of moulds, made either of thick
tin or copper tinned inside; the one sort is impressed with a device or figure,
and with a narrow edge; the other is flat or nearly so, and the same size as
the previous mould, with a shallow device in the centre. You put a piece of
prepared chocolate into the first mould, and then cover it with the flat one;
upon pressing it down the chocolate receives the form of both devices. After it
is cold it can be easily taken out. It should have a shining appearance.