Chocolate Bon-Bons

Thumbnail of Chocolate Bon-Bons recipe

To half a pound of course-sifted sugar add two ounces of the finest French chocolate dissolved in a wineglassful of water in a separate boiler or stewpan, and after mixing this with the sugar in its boiler, stir on the fire until it arrives at almost simmering heat; and lay out the drops of the size of a sixpenny-piece.

No. 1009