International Styles

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.

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