You may make them any flavor or color you desire. You may, if you wish,
roll bon-bon cream up into balls and coat them with chocolate, but this
does not make a nice chocolate cream, and the proper way is to mould
the centers in cornstarch as directed, using the center cream for this
purpose. Either rose, wintergreen, peppermint, strawberry, vanilla, or
lemon make a fine chocolate cream. It is best to make each flavor a
different shape. Color the rose, strawberry, and wintergreen a delicate
pink and the lemon a deep yellow. The vanilla should be left uncolored,
and you may put chopped nuts in any of these in the manner we directed,
in article on Cornstarch Work.
When moulded, blow off the starch, and coat with chocolate as directed
in article on Chocolate Coating. If you desire a nut on the top of any
of your chocolates make a flat shaped center, and put the nut on before
the chocolate sets, and press down very gently, so as not to make a
base on them. Maple chocolates, made from maple center cream in this
manner, are very fine. English walnuts, pecans, or almonds, blanched
and split in two, are the prettiest nuts for this purpose; however,
we do not advise putting nuts on chocolate creams, except on rare
occasions, as you will notice the finest grades of chocolate creams do
not have nuts on them.
If you are able to purchase any silver dragees, which are kept only
in large candy stores, they are very pretty on the tops of chocolate
creams. As you see by this, there is no limit to the many different
styles of chocolate creams possible to make, by adopting any ideas you
have of your own and following this recipe.