>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Caramels Au Chocolat (Chocolate Caramels)
 Categories: Chocolate, Candies
      Yield: 1 servings
      3 c  Milk
     13 oz Powdered sugar
           Eggsize piece of glucose
  3 1/4 oz Chocolate in tablets
  1 1/2 oz Butter
    1/2    Vanilla bean
  Put milk, sugar, vanilla bean and glucose into a stewpan. Put the
  chocolate into a round-bottomed copper pan and melt it slowly on the
  stove. Meanwhile, heat the mixture in the stewpan, not letting it
  boil, since you merely want to melt the sugar and glucose. When
  completely melted, pour this mixture, bit by bit, into the chocolate,
  while stirring. When thoroughly mixed, cook at moderate heat,
  constantly stirring. Cook to the 'ball' stage. (To test the stage of
  cooking by finger, dip the thumb and index finger into cold water,
  then into the mixture, bringing the 2 fingers together and dipping
  them again into water. This should be done quickly to avoid burning.
  The mixture forms a ball that can be rolled with the tip of the
  fingers.) Remove from the fire, add the butter, mix well, and pour
  onto an oiled marble slab in an oiled, iron framework. Let cool and
  cut.
  Source   : The Art of French Cooking Posted by: Rina de Jong
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Caramels Mous Au Chocolat (Soft Chocolate Caramels)
 Categories: Chocolate, Candies
      Yield: 1 servings
    1/2 lb Sugar
      9 oz Fresh heavy cream
      2 oz Cocoa powder
  1 1/4 oz Honey
  Cook together in a copper pan (or a pan not lined with tin) until the
  mixture reaches th 'ball'stage. (To test the stage of the cooking by
  finger, dip the thumb and index finger into cold water, then into the
  mixture, bringing the 2 fingers together and dipping them again into
  water. This should be done quickly to avoid burning. The mixture
  forms a small ball that can be rolled with the tip of the fingers)
  Pour this cooked sugar onto an oiled marble slab, keeping it at an
  even thickness of 2/3 in., using 4 oiled rulers to make a framework.
  Let cool and cut.
  Source   : The Art of French Cooking Posted by: Rina de Jong
MMMMM
>>> Continued to next message
 * OLX 2.1 TD * The only argument with the wind is to put on a coat.
--- WM v3.10/92-0423
---------------