Dissolve half a pound of chocolate highly flavored with vanilla in sufficient water. In a bottle of brandy digest one ounce of bruised cinnamon, half an ounce of cloves, and a pinch of salt. In three days add the dissolved chocolate; macerate one week, closely corked; then strain clear. - Confectioner's Journal.
Mix one egg and two ounces of powdered sugar with one pint of milk or cream ; place it on the fire and stir until it is about to boil; then instantly remove and add a gill of well-made, rich chocolate and a tea-spoonful of extract of vanilla. Pour it into pint tumblers and serve. Zwieback, nice and fresh, is generally served with the chocolate bavaroise. - Confectioner's Journal.
Mix eight ounces of chocolate in one quart of water, and stir, and melt thoroughly over a slow fire. Strain and add four pounds of white sugar. - Confectioner's Journal.
Baker's chocolate (plain), four ounces; boiling water, four ounces; water, twenty-eight ounces; sugar, thirty ounces; extract of vanilla, one-half ounce. Cut the chocolate into small pieces, then add the boiling water, and stir briskly until the mixture forms into a thick paste, and assumes a smooth and uniform appearance; then slowly add the remainder of the water, stirring at the same time, and set aside until cold. After cooling thoroughly, a layer of solid grease forms over the surface, which is to be carefully removed by skimming. After this is completed add the sugar, dissolved by the aid of a gentle heat, and allow the whole to come to a boil. Then strain and add the extract of vanilla. This forms a syrup which is perfect. It possesses the pure, rich flavor of the chocolate without the unpleasant taste which is obtained if the solid fat is not removed. - M. Michaelis.
Put one pound of the best sugar in a copper pan and boil to the blow, or thirty-four degrees; place the bottom of the pan in cold water (contained in a saucepan) to cool, until the sugar begins to set at the bottom and sides of the pan. Put a quarter of a pound of fine chocolate or cocoa paste with half a gill of water in a pan; place it in the mouth of the oven, or on a very slow fire, until it is thoroughly melted, stirring constantly; add half a gill of simple syrup, and work until it is entirely smooth, then add it to the boiled sugar. Mix well and ice or cover your cakes. In a few minutes they will become dry. - Confectioner's Journal,
One ounce of cocoa-paste, scraped fine, added to one quart of rich cream and half a pound of pulverized sugar; place on the pan and bring it to the boiling-point, stirring constantly with a whisk; then remove it, and when cold add the whites of four eggs and whisk briskly; remove the froth with a perforated skimmer, and lay it upon a hair sieve to drain. When you have sufficient froth, or whip, fill your glasses or cups three-fourths full of the cream and pile the whip on the top of them; sprinkle a little vanilla sugar, or powdered cinnamon, on the whip, and serve.
Dissolve two ounces of cocoa-paste, on a moderate fire, in half a tumbler of boiling water, and when cold add it to the cream together with six ounces of fine sugar. Whip and finish as above.
Chocolate Drops, with Nonpareils. Warm some sweet chocolate by pounding it in a hot iron mortar; when it is reduced to a malleable paste make it into balls, about the size of a small marble, by rolling a little in the hand. Place them on sheets of white paper about an inch apart. When the sheet is covered, take it by the corners and lift it up and down, letting it touch the table each time, which will flatten them. Cover the surface entirely with white nonpareils, and shake off the surplus one. The bottom of the drops should be about as broad as a five-cent piece. - Confectioner's Journal.