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Chocolate Rocks By Adrian Kennelly 5 ozs. sweet chocolate 1/2 pint (1 cup) thick cream 2 tablespoonfuls hot sugar syrup 1 teaspoonful vanilla extract 1 oz. unsweetened chocolate 1/2 teaspoonful almond extract 1 lb. sweet grated chocolate 1/2 oz. melted cocoa-butter 1/2 teaspoonful rose extract
Melt the grated chocolate over hot water to a smooth paste. Remove it from the hot water, beat for a few minutes, adding gradually the rose extract and the melted cocoa-butter. Stir occasionally until quite cold; then rub through a wire sieve on white paper underneath.
Put the sweet chocolate and the unsweetened chocolate into a saucepan, and melt the mixture to a smooth paste; then add the cream, hot syrup, the extracts, and stir over the fire until well mixed. Remove from the fire, and beat until the mixture becomes cold and a lighter color. Mold it into round centers; then roll them in the sieved chocolate.
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