Chocolate candies
100g walnuts
100g powdered sugar
1 glair
100g chocolate
1 teaspoon coffee
Melt half of the chocolate and grid the other half. Mix the melted chocolate with the coffee. Beat up the glair with the sugar and add the nuts. From the mixture make small balls and dip them in the melted chocolate. When ready roll them into the grid chocolate. Leave them to dry for few hours in the refrigerator.
Orange candies
1 kg orange skin
1 kg sugar
1/2 lemon juice
4 spoons apricot lam
100g chocolate
1 teacup walnuts
Boil the orange skins three times for about 5 minutes and then cut into small pieces. Boil teacup water and add sugar and orange skins for 30 minutes and then add the lemon juice, apricot jam and the nuts. Leave it to cool for a while and form balls. They have to stay in the refrigerator for 24 hours. Then melt chocolate and dip them.
Chestnuts candies
1/2 chestnuts
250g sugar
250ml milk
2, 5 g vanillas extract
50 g chocolate
Boil, peel and smash the chestnuts. Boil 1/2 cup of water and the sugar and then add the milk and the chestnut mixture. Boil it for 30 minutes and when ready add the vanilla extract. Leave it to cool for a while and make small balls which you have to dip into the melted chocolate.
Chocolate walnuts
1/2 kg walnuts
2 tea cups grind chocolate
Melt the chocolate and dip the walnuts. Place them in a greased baking fish for 30 minutes.
Walnut candies
1 kg
Grated walnuts
2 kg powdered sugar
1/2 cup rum
Put the walnuts on the table and press them with a bottle. Add gradually some powdered sugar and few drops of rum and go on rolling the bottle over till you get similar to pastry for cookies. When ready spread it over and form small balls. Dip each ball into melted chocolate and white still hot stick a walnut into the middle. Then leave the balls to dry.