It should be
remembered, however, that these cannot be made successfully on a damp
day and that it is somewhat difficult to make them in warm weather. A
clear, cold day is required for satisfactory results. Unlike fondant,
these creams must be made up at once, so it will be necessary to allow
sufficient time not only for the cooking and creaming processes, but
also for the making and coating as well. After being made up, however,
they should be allowed to stand for 3 or 4 days, as they, like many
other cream candies, improve upon standing.
Since these centers are very sweet, a slightly bitter chocolate is the
best kind with which to coat them. Confectioner's bitter-sweet chocolate
will be found to be the most satisfactory, but if this cannot be
procured, bitter chocolate may be mixed with sweet coating chocolate.
ORIENTALS
5 c. granulated sugar
2 c. water
1 tsp. glycerine
6 drops acetic acid
2 egg whites
Vanilla
Put the sugar, water, and glycerine over the fire and stir until the
sugar is dissolved. Wash down the sides of the kettle with a cloth, and
just as the mixture begins to boil, add the acetic acid.
Pages:
347
348
349
350
351
352
353
354
355
356
357
358
359
360
361
362
363
364
365
366
367
368
369
370
371