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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,
  • ½ 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.




These old fashioned chocolate recipes are taken from the classic cookbook: Chocolate and Cocoa Recipes and Home Made Candy Recipes. View more recipes [index].

 

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