a damp marble and leave until cold; then pour on the Premium Chocolate, melted over hot water, and with a spatula turn to a cream.  This process is longer than with the ordinary fondant.  Cover the chocolate fondant with a bowl and let stand for thirty minutes; knead well and set over the fire in a double boiler; add the vanilla and stir until melted.  The mixture is now ready to be dropped into small impressions in starch; when cold and brushed free of starch dip in “Dot” Chocolate.  When dropping the chocolate mixture into the starch it should be just soft enough to run level on the top.  If too soft it will not hold its shape in coating.

FONDANT FOR SOFT CHOCOLATE CREAMS

    2-1/2 cups of sugar,
    1/3 a cup of glucose (pure corn syrup),
    1 cup of water.

Put the sugar, glucose and water over the fire and stir until boiling, then wash down the sides of the saucepan, cover and finish cooking as in making ordinary fondant.  Let cook to 238 deg.  F. Turn the syrup onto a damp marble or platter and before it becomes cold turn to a cream with a wooden spatula.  When the fondant begins to stiffen, scrape at once into a bowl and cover with a damp cloth, but do not let the cloth touch the fondant.  Use this fondant in the following recipes.

ROSE CHOCOLATE CREAMS

Fondant, Damask rose color-paste, 1/2 to 1 whole teaspoonful of rose extract, 1/2 a pound of Baker’s “Dot” 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 “Dot” Chocolate.

[Illustration:  ROSE AND PISTACHIO CHOCOLATE CREAMS.]

PISTACHIO CHOCOLATE CREAMS

Fondant, Green color-paste, 1 teaspoonful of vanilla extract, 1/8 a teaspoonful of almond extract, Pistachio nuts in slices and halves, 1/2 a pound of Baker’s “Dot” Chocolate.

Using green color-paste, vanilla and almond extract mold the fondant in long shapes.  Put a bit of nut in each impression, before filling it with fondant.  When firm coat with “Dot” Chocolate and set half a pistachio nut on top.

SURPRISE CHOCOLATE CREAMS

[Illustration:  SURPRISE CHOCOLATE CREAMS.]

Fondant, Candied or Maraschino cherries, Flavoring of almond or vanilla, Chopped peanuts, 1/2 a pound of Baker’s “Dot” Chocolate.

Melt the fondant over hot water and add the flavoring.  Put a bit of cherry in the bottom of each starch impression, then turn in the melted fondant, to fill the impressions and have them level on the top.  Let the chocolate, broken in bits, be melted over warm water, then add as many chopped peanuts as can be well stirred into it; let cool to about 80 deg.  F. and in it drop the creams, one at a time; as coated dispose them on table oil cloth or waxed paper.