This text contains a collection of easy-to-follow recipes for making a variety of old-time chocolate sweets as they were made in the past, including truffles, bonbons, nougat, and much more. The recipes included in this book are concise and simple, making this text perfect for the amateur confectioner and anyone interest in recreating these old-style sweets. A worthy addition to collections of antiquarian confectionery literature, this one is not to be missed by the confectionery enthusiast. The chapters of this book include: Chocolate Almonds, Chocolate Chestnuts, Chocolate Creams, Chocolate Ginger, Chocolate Ginger Cream, Chocolate Kisses, Chocolate Macaroons, Chocolate Nut Caramels, Chocolate Peppermint Creams, Chocolate Truffles, Fruit Chocolate, and more. This text has been elected for modern republication due to its timeless instructional value, and we are proud to republish it here complete with a new introduction on confectionery.