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Chocolate Bonbons

Put half a pound of French chocolate in a sugar-boiler, and stand on the stove till the chocolate is soft. Dissolve half an ounce of gum arabic in a tablespoonful and a half of hot water, mix it with the softened chocolate, stir until the chocolate is smooth, then mix in two ounces of fine icing sugar. When well mixed, drop the chocolate from the spout of the sugar-boiler cutting it off with a piece of wire into pieces the size of Brazilian nuts. When the bonbons are dry, pack them in paper in cardboard boxes.