1539. Chocolate

According as you intend to make this, either with milk or water, put a cup of one or the other of .these liquids into a chocolate-pot, with one ounce of cake chocolate; some persons dissolve the chocolate before they put it into the milk; as soon as the milk or water begins to boil mill it; when the chocolate is dissolved and begins to bubble take it off the fire, letting it stand near it for a quarter of an hour, then mill it again to make it frothy; afterwards serve it out in cups.

The chocolate should not be milled unless it is prepared with cream; chocolate in cakes should always be made use of in ices and dragees.

1540. Chocolate Drops

Take one pound and a half of chocolate, put it on a pewter plate and put it in the oven just to warm the chocolate, then put it into a copper stewpan with three quarters of a pound of powdered sugar; mix it well over the fire, take it off, and roll it in pieces the size of small marbles, put them on white paper, and when they are all on take the sheets of paper by each corner and lift it up and down, so that the paper may touch the table each time, and by that means you will see the drops come quite fat, about the size of a sixpence; put some sugar nonpareils over them, and cover all that are on the paper, then shake them off, and you will see all the chocolate drops are covered with the sugar nonpareils; let them stand till cold and they will come off well, and then put them in a box prepared.

1541. Chocolate Bon-Bons

Put a quarter of a pound of chocolate over a fire to dissolve it, and having boiled two pounds of sugar to fort perle, put a spoonful or two into the chocolate, stir it well till it forms a thin paste and then pour it on the sugar, and boil it to caramel; in the meantime melt a little butter, skim and pour it off clear into a basin, take a spoonful of it and rub it with your hand over a marble slab or table, on this pour the chocolate and sugar; then take two ends of a sword-blade, one in each hand and press lines an inch apart all down it, cross them in the same manner so as to mark the sugar in squares all over, doing it as quickly as possible lest the sugar should cool before you have done them, pass the sword-blade between the marble and the sugar, lay under the sugar sheets of paper, and when cold break it into pieces according to the marks, and wrap each square in paper.