Pistachio Chocolate Creams
Green color-paste,
1 teaspoonful of vanilla extract,
1/8 a teaspoonful of almond extract,
Pistachio nuts in slices and halves,
½ a pound of Baker’s “Dot” Chocolate.
Using green color-paste, vanilla and almond extract mold the fondant in long shapes. Put a bit of nut in each impression, before filling it with fondant. When firm coat with “Dot” Chocolate and set half a pistachio nut on top.