Make a paste of sugar and water as described in the recipe for Chocolate Creams. Divide it into as many portions as you wish flavors, and add to one grated and melted chocolate to taste, to another a drop or two of essence of rose and a little powdered cochineal, moistened in cold water, to a third a few drops of coffee essence, or of rum, or of strawberry or other fruit syrup. Or you may make a fondant like that for Boiled Icing (see recipe), and melting that over boiling water, proceed as directed above with flavoring and coloring.