6275. To Make Plain Chocolate

6275.     To Make Plain Chocolate. Roasted cocoa or chocolate beans or nuts are made into paste by trituration in a heated mortar; then poured into tin moulds and left till cold. In this form it is cake chocolate. By grinding this is reduced to chocolate powder. Sweetened and flavored chocolate is made in this way: the sugar and aromatics being added during the trituration ; the proportions of these used for the various kinds of chocolate are given below. Vanilla, etc., must be ground before adding to the paste. (See No. 6279 (To Grind Vanilla Beans).)

6276. French Chocolate

6276.    French Chocolate. Grind together as in last receipt, 3 pounds best cacao nuts, 1 pound refined sugar, and 2 vanilla beans. (See No. 6279 (To Grind Vanilla Beans).)

6277. Spanish Aromatic Chocolate

6277.    Spanish Aromatic Chocolate. Grind together 11 pounds Caracca nuts, 3 pounds white sugar, 1 ounce vanilla, 1/4 ounce cinnamon, and 1/2 drachm cloves. (See No. 6279 (To Grind Vanilla Beans).)

6278. Spanish Almond and Vanilla Chocolate

6278.     Spanish Almond and Vanilla Chocolate. Take 10 pounds Caracca nuts and 3 pounds sugar (or 8 pounds Caracca nuts and 2 pounds island cacao and 10 pounds sugar), and 3 ounces vanilla. Prepare as in the last receipt.

6279. To Grind Vanilla Beans

6279.    To Grind Vanilla Beans. Vanilla is pulverized by triturating with a little sugar.

6280. Molasses Candy

6280.    Molasses Candy. Take 1 quart molasses, 14 pounds brown sugar, the juice of a large lemon and 12 drops oil of lemon; mix the molasses and sugar together, butter the inside of a kettle and put it in. Let it boil over a moderate fire for 2 hours, then add the lemon juice and boil 1/2 hour; stir it often, to prevent it from burning; when thoroughly done it will cease boiling; then butter a pan and put it in to cool; if sufficiently done it will be crisp and brittle, if not it will be tough and ropy. Nuts of any kind may be added just before it is put in the pan; they must be well stirred in. Tho candy may be worked by keeping the hands well covered with flour, or by greasing them well with butter. The working must be done as soon as it is cool enough to handle. It may be made of molasses only - in this case it requires longer boiling - and other flavoring may be used instead of lemon.

6281. To Make Taffee

6281.    To Make Taffee. Mix 3/4 cup butter with 2 of sugar, and, when well stirred together, put it in a china lined saucepan over the fire. Let it boil steadily and gently until, by dropping a little on a plate and cooling it, you find it sufficiently stiff.

6282. To Make Molasses Taffee

6282.    To Make Molasses Taffee. To 1 quart of molasses put 1 gill of cold water, and set it over a moderate fire; let it boil steadily until nearly stiff enough, then add 1 table-spoonful butter and 1 tea-spoonful brown sugar. Boil 10 minutes longer, then pour into buttered pans.