Chocolate dragè

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