Rose Chocolate Creams
- Fondant, Damask rose color-paste,
- ½ to 1 whole teaspoonful of rose extract,
- ½ a pound of chocolate.
Put a part or the whole of the fondant into a double boiler over boiling water.
With the point of a toothpick take up a little of the color-paste and add to the fondant; add the extract and stir until the mixture is hot, thin and evenly tinted.
With two teaspoons drop the mixture into impressions made in starch; it should be hot and thin enough to run level on top.
When the shapes are cold, remove from the starch, brush carefully and coat with chocolate.