International Styles

Chocolate Almond Recipe

A recipe for chocolate almond bars.

  • ½ a cup of sugar,
  • ¾ a cup of glucose,
  • ½ a cup of water,
  • (¼ an ounce of paraffine at discretion),
  • ½ a cup of blanched almonds, chopped fine,
  • 1/3 the recipe for fondant,
  • 3 or 4 ozs. of baker's chocolate,
  • 1 teaspoonful of vanilla.
  • Melt the sugar in the water and glucose and let boil to about 252 F., or between a soft and a hard ball.
  • Without the paraffine cook a little higher than with it.
  • Add the almonds and the vanilla, mix thoroughly and turn onto a marble or platter over which powdered sugar has been sifted.
  • Turn out the candy in such a way that it will take a rectangular shape on the marble.
  • When cool enough score it in strips about an inch and a quarter wide, and, as it grows cooler, lift the strips, one by one, to a board and cut them in pieces ½ or three-quarters of an inch wide.
  • When cold, drop them, sugar side down, in chocolate fondant prepared for "dipping."
  • With the fork push them below the fondant, lift out, drain as much as possible, and set onto oil cloth.
  • These improve upon keeping.



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