Soak a small quantity of tragacanth gum in a bit of water; when
it’s melted pass it through a piece of cloth hardly pressing.
Put it in a mortar with dusted chocolate and fine sugar and work
it until a soft texture is obtained. Place it on the table
sprinkled with fine sugar and spread it with a rolling pin until
a scudo thickness is obtained. Cut it in small pieces with a
round shape, large like a peas. Put them to dry in the stove and
when they are dried cover with sugar.
The recipe is published on “La science du Maître d’Hotel,
confiseur... nouvelle edition”, chez Veuve Savoye, Leclerc et
alii. Paris 1776
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