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