262.—Chocolate Drops with Nonpareils.
Prepare some warm chocolate as in the preceding recipe. When the chocolate has been well pounded and is a smooth impalpable paste, make it into balls the size of a small marble by rolling in the hand. Place them on square sheets of paper about one inch apart; having filled the sheet, take it by the corners and lift it up and down, letting it touch the table each time: this will flatten them. Completely cover their surfaces with white nonpareils, gently shaking off the surplus ones. After the drops are cold, they can be very easily removed from the paper. The drops should be about the size of a sixpence.