Coffeee and chocolate jam
Put a pan on the heat with a pound of sugar and a glass of
water. Bring it to boil and skim it, dipping the skimmer inside
and blowing through it so that small sparks of sugar go out.
Then take out from the heat and let it cool: put an half ounce
of thinly scraped chocolate and when it is well combined pour
the jam in the paper moulds. When it’s cold pass the knife over
it making small squares. When the paste is cold you can break
and serve it.
The recipe is published on “Il cuoco piemontese”, by Carlo
Ricca, Torino 1766