261.—Chocolate Harlequin Pistachios.
In making harlequin pistachios, you warm some of the sweet chocolate by pounding it in a hot mortar. After it has been prepared in this manner, take some of it and wrap it round a blanched pistachio nut; roll it in the hand to give it the form of an olive, and throw it into nonpareils of mixed colours, so that it may be variously coloured, à la harlequin. Proceed with the remaining pistachio nuts after the same fashion, dropping them into the nonpareils so that the comfits will adhere to the pistachios. Fold them in coloured or fancy papers, with mottoes. The ends are generally fringed.