Pastry and Dessert Recipes and Menus




Products Below:
























Follow pastrysampler on Twitter
...for the latest articles, specials, and features on pastrysampler.com



My items on eBay

Chocolates, Truffles, Candies, Confections


Almond Fondant Balls

almond fondant balls
This recipe is from Chocolate and Cocoa Recipes, a little chocolate cookbook printed in 1909.

  • 2 1/2 cups of coffee A or granulated sugar [NOTE: this is how it is written in the cookbook]
  • 1/4 cup of glucose
  • 1/2 cup of water
  • 1/4 pound of almond paste
  • 1/4 pound of Baker's Premium Chocolate
  • 1 teaspoonful of vanilla extract
  • 1/2 pound of Baker's "Dot" Chocolate

Put the sugar, glucose and water over the fire. Stir until the sugar is dissolved. Wash down the sides of the kettle as in making fondant. Let boil to the soft ball degree or to 238° F. Add the almond paste, cut into small, thin pieces, let boil up vigorously, then turn onto a damp marble. When nearly cold turn to a cream with a wooden spatula. It will take considerable time to turn this mixture to fondant. Cover and let stand half an hour. Add the Baker's Premium Chocolate, melted over hot water, and knead it in thoroughly. Add at the same time the vanilla. The chocolate must be added warm. At once cut off a portion of the fondant and knead it into a round ball; then roll it lightly under the fingers into a long strip the shape and size of a lead pencil; form as many of these strips as desired; cut the strips into two-inch lengths and let stand to become firm. Have ready the "Dot" Chocolate melted over hot water and in this coat the prepared sticks leaving the surface a little rough.

Roll part of the almond fondant into small balls. Some of the "Dot" Chocolate will be left after dipping the almond chocolate sticks. Remelt this over hot water, and in it coat the balls lightly. As each ball is coated with the chocolate drop it onto a plate of chopped pistachio nut meats or of chopped cocoanut (fresh or dessicated). With a spoon sprinkle the chopped material over the balls.

 

 

 

 


 

Index of Recipes
Pastry & Baking Charts
_______________________

Cake Recipes
Frosting, Buttercream,
Icings, Glazes

Cookies, Bars & Biscotti
Confections, Truffles, Candy
Pies, Tarts, Tartlets
Crusts, Shells, Bases
Quick & Yeast Breads
Desserts
Basic Recipes
Frozen, Ice Creams, Sorbet
What the...?
Savory Items for Tea Menus
Industry Recipes, Quantity Scale
Index of Recipes



Charts below are in:
Adobe Pdf files
Conversion to Metric
Conversion to US
Equivalency & Common Measures
General Oven Chart
Ice Cream Scoop Measures
Measures, Equivalents and Substitutions
General Can Sizing
Metric Units of Measure
Sugar Stages
Temperature Conversions

 

New Items, Hot Items & Everything in Between
Wooden SieveGanache Frames
We Are Direct Distributors for These Companies
Copyright © 2004-2011 Renee Shelton.
All rights reserved.
Copyright is held by Renee Shelton, Beach Cuisine Inc, or by respective owners.


Save This Page

         
illy Coffee - Home Delivery plus Welcome Gift