Chocolate Almonds

Source: Eliza Acton, 1845

Instructions

  1. Soften the chocolate and mix it with an equal proportion of sugar, as directed in the foregoing receipt.
  2. Enclose singly in small portions of it some almonds previously well dried, or even slightly coloured in the oven, after having been blanched.
  3. Roll them very smooth in the hand, and cover them with the comfits; or form them like the almond shamrocks of page 574.
  4. Filberts and pistachio-nuts may be substituted for the almonds with good effect, but they also must be perfectly dry.

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