Prepare some paste as for Savoy cakes (see p. 94); take one-third of the mixture, and add to it some dissolved chocolate; stir the whole well together, and divide into two equal portions; to one part add some more of the mixture, when you will have a light and dark brown; mix together some prepared cochineal or carmine and infu-sion of saffron, to make a dark orange, and stir this into another portion of paste; divide it, and add to one part some more of the paste, which will give a light and dark orange; butter or paper a square tin, and put in a spoonful of each coloured paste in rotation, spreading it with the spoon so as it may appear in layers, beginning with the dark colours, and so alternately until the whole is used; or one-half of each may be put into another tin, and mixed all together, so that it may appear in veins; bake it in a moderate oven, and when cold cut it into pieces as it is required, to represent pieces of rock, marble, etc. For variety, the paste may be coloured with spinach green, infusion of saffron, red, and blue, and either put in layers or mixed together as before.