Rose Chocolate Creams

Rose Chocolate Creams

Ingredients:
1/2 to 1 whole teaspoonful of rose extract,
1/2 a pound of Baker's "Dot" Chocolate.

Directions:
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
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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,