Take a good chocolate and if it’s too dry put it in the stove so
that it becomes soft. Then put a bit of olive oil to handle it
with a spoon. Take small pieces of chocolate and make some balls,
large like an hazelnut, and put a sheet of paper on it. When the
sheet is completely full take it from the ends and shake it to
level the small devils so that they cool themselves. If you want
you can freeze them with white nompareilles and sting all of
them with cinnamon comfits. Att the end you put them in the
stove to dry.
The recipe is published on “Il confetturiere piemontese”,
Beltramo Re, Torino 1790
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