Turin 1790

 

Diavoletti  Seize the good chocolate and if it is too dry, put it in the stove, that they may become soft, then make yourself a little good olive oil to be able to handle well with a spoon. then take small pieces and roll to make balls the size of a hazelnut and place them on a sheet of paper into equal distance between them by a good inch, and when the sheet is busy all stand upon the said sheet to the end and placing it on a part above the table and the other to smooth shake them from freezing by diavoletti, and that it might be for yourself, and if you want you can nompareilles with white frosting and prick all with sugared cinnamon, then you will make them dry in the oven.  from "The confetturiere Piedmont," Beltramo Re, Turin 1790

  

Turin 1776

 

Canned coffee and chocolate Put a pot on the fire with a pound of sugar and a cup of water, boil and remove foam well afterwards continuing to boil, immerse yourself into the skimmer and blowing sideways to go out small sparks of sugar, then remove from fire leaving him somewhat cool, then make yourself a half an ounce of chocolate finely scraped, and when it will be well incorporated pour the preserves in the form of paper, when it is cold pass the knife over, scoring in the framework and long in various ways and in small squares: cold pasta you can break it for serve. from "The Piedmontese cook," Carlo Ricca, Turin 1766

Paris 1776

Dragé of cioccolato Soak a small amount of tragacanth a bit 'of water, when it is well melted, pass through a strong cloth by pressing it well so that it passes all, put it in a mortar made ​​with chocolate and powdered sugar and work until the end to have a soft mass. Put it on the table dusted with fine sugar and roll out with a rolling pin until it becomes the thickness of a shield, cut into small pieces which give the round shape the size of a pea. Put them in the oven to dry, when they are dry cover them with sugar.  Menon from "La science du Maître d'Hotel, confiseur ... nouvelle edition" chez Veuve Savoye, Leclerc et al. Paris 1776

Sbrisolona

FOR THE SBRISOLONA: (CRUMBLY CAKE)
 g. 400 FLOUR
g. 100 CAKE FLOUR
g. 300 CASTER SUGAR
g. 350 BUTTER
g. 300 FINELY CHOPPED ALMONDS
n. 4 EGG YOLKS
g. 3 BAKING POWDER
g. 6 GRATED LEMON ZEST
n. 1 VANILLA POD
g. 2 TABLE SALT
Method:
Combine all ingredients. Mixture should not be consistent in texture. Shape into rolls and freeze. Place in a chopper and
chop evenly. Spread on steel moulds (8 cm diam.), press gently and bake at 150°C (open valve) until golden brown.