Dip

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Servings: 4 servings Difficulty: Advanced
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Rich Cocoa and Milk Dip
Dip recipe image

A simple dip made with Walter Baker & Co.’s Cocoa, hot water, and hot milk. This recipe combines basic ingredients to create a smooth, chocolate-flavored dip suitable for various uses.

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Dip

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 10.5

Description

A simple dip made with Walter Baker & Co.'s Cocoa, hot water, and hot milk. This recipe combines basic ingredients to create a smooth, chocolate-flavored dip suitable for various uses.

Ingredients

Directions

  1. Boil the sugar as directed for fondant in the recipe for Chocolate Creams, No.
  2. , but not quite so longsay about eleven minutes.
  3. The syrup, when tested, should be too soft to ball.
  4. When cold, pour into a bowl, and beat until thick and creamy.
  5. If properly boiled, it will not become thick enough to work with the hands.
  6. Have six ounces of Walter Baker & Co.'s Premium No.
  7. Chocolate melted in a bowl.
  8. Pour half of the creamed sugar into another bowl, and, after flavoring with a few drops of vanilla,
  9. add to it about onethird of the dissolved chocolate.
  10. Stir until thick and rather dry; then
  11. make into small cones, and drop on a slightly buttered platter.
  12. Put half of the remaining creamed sugar in a cup, and set in a saucepan containing boiling water.
  13. Flavor with vanilla, and stir over the fire until melted so much that it will pour from the spoon.
  14. Take the saucepan to the table and
  15. dip onehalf the cones in, one at a time, just as the Chocolate Creams, No.
  16. , were dipped in the melted chocolate.
  17. If liked, a second coating may be given the cones.
  18. Now put the remainder of the creamed sugar on to
  19. melt , and
  20. add two tablespoonfuls of hot water to it.
  21. Stir the remainder of the melted chocolate into this, and if too thick to
  22. dip the candy in,
  23. add hot water, a few drops at a time, until the mixture is of the right consistency; then
  24. dip the
  25. rest of the
  26. Make the
  27. cream chocolate caramels, and get them quite firm by placing the pan on ice.
  28. Make the chocolate coating as directed for chocolate cones.
  29. Dip the caramels in this and put on a buttered dish.
  30. Into a graniteware saucepan put one ouncethree tablespoonfulsof Walter Baker & Co.'s Soluble Chocolate, and gradually
  31. pour on it half a pint of boiling water, stirring all the time.
  32. Place on the fire, and stir until all the chocolate is dissolved.
  33. Now add one pint of granulated sugar, and stir until it begins to boil.
  34. Cook for three minutes longer, then strain and cool.
  35. When cool, add one tablespoonful of vanilla extract.
  36. Bottle, and keep in a REFRESHING DRINKS FOR SUMMER Put into a tumbler about two tablespoonfuls of broken ice, two tablespoonfuls of chocolate syrup, three tablespoonfuls of whipped
  37. cream , one gill of milk, and half a gill of sodawater from a syphon bottle, or Apollinaris water.
  38. Stir well before drinking.
  39. A tablespoonful of vanilla icecream is a desirable addition.
  40. It is a delicious drink, even if the soda or Apollinaris water and icecream be omitted.
  41. A plainer drink is made by combining the syrup, a gill and a half of milk, and the ice, shaking well.
  42. A FEW SUGGESTIONS IN REGARD TO CHOCOLATE The best flavor to
  43. add to chocolate is vanilla; next to that, cinnamon.
  44. Beyond these two things one should use great caution, as it is very easy to spoil the fine natural flavor of the bean.
  45. Chocolate absorbs odors readily; therefore it should be kept in a pure, sweet atmosphere.
  46. As about eleven per cent.
  47. of the chocolate bean is starch, chocolate and cocoa are of a much finer flavor if boiled for a few minutes.
  48. Long boiling, however, ruins their Recipes Specially Prepared by Miss Elizabeth Kevill Burr (All measurements should be level.) FORMULA FOR MAKING THREE GALLONS OF BREAKFAST This should not be allowed to
  49. boil .
  50. Either make it in a large doubleboiler, or a large saucepan or kettle over water.
  51. Mix the cocoa with enough cold water to make a paste, and be sure it is free from lumps.
  52. Heat together the milk and water, and pour in the cocoa; then cook at least an hour, stirring

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 10.5kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.2g1%
Cholesterol 0.5mg1%
Sodium 10.0mg1%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.0g0%
Sugars 1.2g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baker, baking, boiling, cocoa, cos, dip, gallons, hot, milk, pound, title, vegetarian, walter, water
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