Cooking For 1966 CHOCOLATE RECIPES

Press, Volume CVI, Issue 31227, 26 November 1966, Page 2

Cooking For 1966 CHOCOLATE RECIPES

(By CELIA TIMMS) Chocolate originated in the Americas where the cocoa bean is indigenous to the tropical lowlands, and the American people have certainly embraced their inheritance. We have also adopted the chocolate-eating habit, and the flavouring features almost as importantly in our cuisine as the American. When making chocolate puddings, block chocolate should be used to obtain the authentic rich flavour, particularly in sweets which are to be eaten cold. The recipe for chocolate rum pie is very rich, but excellent. The chocolate syrup can be made and stored in the refrigerator—a boon during the coming festive season.

CHOCOLATE RUM PIE Ingredients: Shortcrust pastry One-third cup of finely chopped toasted almonds •3 egg yolks 1 cup sugar 2oz unsweetened, or bitter cooking chocolate 1 tablespoon gelatine 1 pint whipped cream One-third cup of rum. Method: Add the almonds to your favourite shortcrust recipe and make a nine-inch pie shell. Bake and cool. Beat the egg yolks until thick and lemon coloured. Then gradually beat in a little less than a cup of sugar. Add the chocolate which has previously been melted over hot water. Soften gelatine in a little cold water. Dissolve, and add to mixture. Blend thoroughly. Then fold in the whipped cream and the rum. Cool until mixture begins to congeal. Then spoon into pie shell and refrigerate for three to four hours. Decorate with whipped

cream and more chopped toasted almonds. CHOCOLATE SYRUP Ingredients: 1 cup of cocoa 2oz bitter or unsweetened chocolate li cups of brown sugar | teaspoon salt 2 cups of boiling water 1 egg 1 cup of melted butter 2 teaspoons vanilla essence.

Method: In a saucepan combine the cocoa, grated chocolate, sugar, salt and boiling water. Heat, and stir continually until chocolate and sugar are dissolved. Then boil for three minutes. Remove from heat and beat vigorously for two to three minutes. Beat in the egg and return to the heat, adding the melted butter. Beat well again. Then simmer gently for 10 minutes. Add vanilla essence, pour into a sterilised quart jar and store in refrigerator. For a milk shake; Blend together, preferably in electric blender, I cup of syrup, 1 cup of milk, J cup of ice cream. Beat for one minute. For hot chocolate: Heat three cups of milk with } cup of the syrup, just to boiling point Then remove from heat and beat vigorously until frothy.