Recipes > Desserts > Candy > Orientals

Orientals

Delicious chocolate creams known as orientals can be made by the amateur if a little care is exercised. It should be remembered, however, that these cannot be made successfully on a damp day and that it is somewhat difficult to make them in warm weather. A clear, cold day is required for satisfactory results. Unlike fondant, these creams must be made up at once, so it will be necessary to allow sufficient time not only for the cooking and creaming processes, but also for the making and coating as well. After being made up, however, they should be allowed to stand for 3 or 4 days, as they, like many other cream candies, improve upon standing.

Since these centers are very sweet, a slightly bitter chocolate is the best kind with which to coat them. Confectioner's bitter-sweet chocolate will be found to be the most satisfactory, but if this cannot be procured, bitter chocolate may be mixed with sweet coating chocolate.

Ingredients

  • 5 cups granulated sugar
  • 2 cups water
  • 1 teaspoon glycerine
  • 6 drops acetic acid
  • 2 egg whites
  • vanilla

Instructions

Put the sugar, water, and glycerine over the fire and stir until the sugar is dissolved. Wash down the sides of the kettle with a cloth, and just as the mixture begins to boil, add the acetic acid. Place a cover over the pan and allow the mixture to boil until a temperature of 238 degrees is reached on the thermometer or a firm ball that can be easily held in the fingers will form. Pour out on a slab or a platter to cool, and when perfectly cool begin to work it as for fondant, but first beat the egg whites until they are stiff. As soon as the candy is collected into a mass, pour the egg whites over it.

pour the egg whites

Continue to work the candy until all of the egg white is worked in. Add the vanilla during this process. If the mixture seems stiff and the eggs do not work in, continue with a little patience, for they will eventually combine with the candy. Because of the eggs, oriental cream is whiter than bonbon cream, and so it is a little difficult to tell just when it is beginning to get creamy. However, it softens a little as it begins to set, just as fondant does. At this point work slowly, and as it hardens get it into a mass in the center of the slab. When completely worked, it will not be so hard as fondant. Make it up at once into small, round centers, and as they are made place them on pieces of oiled paper to become dry. Chopped nuts may be added to the filling if desired before it is made up. As soon as it is possible to handle the centers, coat them with chocolate in the usual way. Be careful to cover the entire surface with chocolate, for otherwise the quality of the center will deteriorate. A good plan is to wrap candies of this kind in waxed paper, especially if they are to be packed in boxes, for then they will not be so likely to crush.

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Source

Woman's Institute Library of Cookery, Volume 5.


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