SWEETMAKING CORNER
CHOCOLATE ROUGHS. These sweets are delicious and quite easy to make, but the chocolate must be melted with care or it may lose its nice glossy look. Take half a pound of coating chocolate, or good plain ordinary chocolate; break it a little, but leave it in fairly big pieces, and put it in a basin. Now boil some water in a large saucepan, remove it from the fire to the table, and place the basin containing the chocolate in it. The hot water should not come too near the top of the basin, for if any gets into the chocolate it will spoil it. Stir the chocolate with a wooden spoon till it has melted. Have ready a good cupful of chopped nuts; peanuts, brazils, almonds or walnuts. When the chocolate has melted, take the basin out of the hot water, add the nuts, and stir slowly till the chocolate becomes quite thick. Now, with two forks, shape the mixture into rough balls, and leave to dry ou a sieve.
If coconut is used instead of nuts, this mixture makes delicious chocolate kisses.
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Taranaki Daily News, 11 June 1932, Page 16 (Supplement)
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186SWEETMAKING CORNER Taranaki Daily News, 11 June 1932, Page 16 (Supplement)
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