Rose Chocolate Creams
Damask rose color-paste,
½ to 1 whole teaspoonful of rose extract,
½ a pound of Baker’s “Dot” Chocolate.
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 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.