ALMOND CHOCOLATE CREAMS

CENTERS
1/4 a cup of blanched almonds, chopped fine,
1/2 a cup of fondant,
1/4 a teaspoonful of vanilla,
Confectioner''s sugar for kneading and shaping.
CHOCOLATE COATING
About 1 cup of fondant,
2 squares of Baker''s Chocolate,
1 teaspoonful of vanilla extract,
Few drops of water, as needed,
Halves of blanched almonds.


Mix the chopped almonds with the fondant and vanilla; add confectioner''s
sugar, a little at a time, and knead the mass thoroughly, on a marble or large
platter; shape into a long roll, then cut into small pieces of the same size.
Shape these into balls a generous half inch in diameter and leave them
about an hour to harden on the outside. Put the fondant for the coating and
the chocolate (shaved or broken in pieces) in a double boiler (with hot
water in the lower receptacle); add the vanilla and the water and heat until
melted; take out the spoon and put in a dipping fork (a wire fork costing
about ten cents) beat the fondant, to keep it from crusting and drop in a
"center;" with the fork cover it with fondant; put the fork under it and lift it
out, scrape the fork lightly on the edge of the dish, to remove superfluous
candy, turn the fork over and drop the bon−bon onto waxed paper. Make a
design with the fork in taking it from the candy. At once press half of a
blanched almond on the top of the candy, or the design made with the fork
will suffice. If at any time the coating be too thick, add a few drops of
water. If any be left over, use it to coat whole nuts or cherries.


CREDIT : www.foodandbakery.com