1864 - The Complete Confectioner, Pastry Cook and Baker

Chocolate Harlequin Pistachios

DDV CULINARY

Warm some sweet chocolate by pounding it in a hot mortar;
when it is reduced to a malleable paste,
take a little of it and wrap round a blanched pistachio nut,
roll it in the hand to form it as neat as you can,
throw it in some nonpareils of various colours;
let it be covered all over.
Dispose of the whole in the same manner;
fold them in coloured or fancy papers, with mottoes,
the ends should be cut like fringe.
Almonds may be done the same way, using vanilla chocolate, if preferred.