CHOCOLATE GLACES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For the foundation
For the glaze
Optional flavorings for the glaze
Instructions (6)
  1. Bake the batter for pound-cake, Genoese, or song-cake in a baking-sheet, and afterwards cut out in shapes and sizes to suit taste or convenience; or otherwise bake in appropriate moulds or cases for the purpose.
  2. Boil the sugar as directed in the foregoing article.
  3. When the sugar has reached its proper degree, add six ounces of chocolate dissolved with a wine-glassful of water.
  4. Work the whole well together, and use it while hot.
  5. If the preparation should become cold and set before the operation is terminated, liquify it by stirring it over the fire.
  6. Cakes both large and small may be glacés, or glazed, in this manner in almost infinite variety, by using any kind of liqueur, or a very strong infusion of tea or coffee instead of the chocolate here recommended.
Original Text
CHOCOLATE GLACES. THE foundation for these may be made either of pound-cake, Ge-noese, or song-cake; the batter for making either of the foregoing may be first baked in a baking-sheet, and afterwards cut out in shapes and sizes to suit taste or convenience; or otherwise may be baked in ap-propriate moulds or cases for the purpose; they must then be dipped in the following preparation:—First, boil the sugar as directed in the foregoing article, and when it has reached its proper degree, add six ounces of chocolate dissolved with a wine-glassful of water; work the whole well together, and use it while hot; but, if it should become cold, and set before the operation is terminated, the preparation may be easily liquified by stirring it over the fire. Cakes both large and small may be glacés, or glazed, in this manner in almost infinite variety, by using any kind of liqueur, or a very strong infusion of tea or coffee instead of the chocolate here recom-mended.
Notes
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