Saturday, December 3, 2016

Chocolate Recipes

AS I mentioned earlier I would have another post on Chocolate from an earlier source. This one comes from The Italian Confectioner ©1829 Chocolate came to America as a beverage in 1755, however the confection that most of us think of when referring to chocolate many sources say happened in 1830. However this Italian recipe book points to a year earlier. It is also said that Queen Victoria and Prince Albert introduced the American people to the confection in 1851 at The Exposition in London.

Chocolate. lOlbs. of Cocoa, l0lbs. Sugar,
Take lOlbs. of cocoa, prepared as in the preceding number, have a cast-iron mortar, and warm it by filling it with live charcoal; when very hot, wipe it out well, that there may be no dust; pound your cocoa nuts with the iron pestle till you have reduced them to an oily paste, which you will ascertain by the pestle sinking into it by its own weight; add to the paste seven pounds and a half of fine powdered sugar, and continue to pound it till perfectly mixed ; then take out the paste, put it into a pan, and place it on one side in your stove (see plate I. fig. 13), having a charcoal fire on the other side to heat the stone, which must be very flat and smooth, eighteen inches wide and thirty long. Take about a pound of the paste, and grind it with an iron roller, till, upon tasting it, it will melt in your mouth like butter, without leaving any sediment. Put this into another pan, and continue to roll the remainder; the stone should be so heated as scarcely to bear your hand on it. When the several parcels are thus prepared, make the whole into one mass on the stone, lessen the degree of heat, mix it well, and divide it into quantities of two ounces; put them into moulds of tin (see plate I. fig. 14), place the moulds on a board, and on shaking the board your chocolate must become flat in the moulds, and shine; let it cool, and take it out of the moulds. To make the vanilla chocolate, you must pulverise two ounces of vanilla with one part of sugar, and add it to the gross quantity of paste when finished.

No. 103. Chocolate Drops, with Nonpareils.
Take a quantity of chocolate, warm a small cast-iron or metal mortar, and pound your chocolate in it till it becomes malleable; divide it into small balls, and place them on square pieces of paper, about three quarters of an inch from one another ; shake the paper to flatten them, and pass over them some white nonpareils, entirely to cover their surface; when cold take them off the papers.

No. 104. Chocolate Drops in Moulds.
To make these you must have two sorts of moulds ; one sort of thin copper, tinned inside, about the eighth of an inch deep, representing some object, coat of arms, or device ; the other flat, a simple sheet of metal the size of the first mould, having likewise some device upon it, and also tinned; the hollow mould to receive a small ball of prepared chocolate, and the flat one to cover it, which, being flattened between the two pieces, takes the form and impression on both sides; when the drop is cold it comes out easily: it must be well impressed and shining.

No. 105. Vanilla Chocolate Drops.
18 pods of Vanilla, 8 1/2 drachms of Cinnamon, 8 Cloves, 2 grains of Ambergris, and 3 pounds of Sugar in powder.
Pound the above articles in a metal mortar with half a pound of sugar ; sift the whole through a silk sieve, and mix it with the remainder of the sugar; put four pounds of chocolate in an iron or metal mortar, first warmed, and pound it till it is melted, and your pestle sinks into it by its own weight; then add your other ingredients, and pound and mix the whole; the drops are to be dropped on paper, as in No. 103, except that they are to be small, as the drop No. 71, and without nonpareils.

No. 106. Cocoa Nuts in Sugar.
Take cocoa kernels, roasted as in No. 101. Then moisten with orange-flower water, or clear water,into which essence of cinnamon has been dropped, a sufficient quantity of powdered sugar to form a paste for drops. (See No. 71.)— Wrap the nuts in the paste, as pistachios (see No. 99), with or without nonpareils; they are also put in papers, cut at both ends.

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