Chocolate Fondants

Dissolve four ounces of chocolate with two gills of water; add half a stick of vanilla and a pound and a half of sugar; continue to cook until it reaches "small ball" (No. 171), then pour it on a marble slab and leave to cool; work to obtain a fondant, proceeding the same as for No. 58. Put a part of this in a copper pan to melt, adding a spoonful of vanilla syrup, then cast this in the starch. As soon as the candies are firm and cold take them out and brush over; melt the remainder of the fondant, softening it with vanilla syrup, and dip the candies in this.