Plain and Chocolate Dipped Parisian Sweets

This recipe is from Chocolate and Cocoa Recipes, a little chocolate cookbook printed in 1909.

• 1/2 a cup of Sultana raisins [use golden raisins]
• 5 figs
• 1 cup of dates
• 2 ounces citron
• 2/3 a cup of nut meats, (almonds, filberts, pecans or walnuts, one variety or a mixture)
• 1 1/2 ounces of Baker's Chocolate
• 1/3 a cup of confectioner's sugar
• 1/4 a teaspoonful of salt
• Chocolate Fondant or Baker's "Dot" Chocolate.

Pour boiling water over the figs and dates, let boil up once, then drain as dry as possible; remove stones from the dates, the stem ends from the figs; chop the fruit and nut meats (almonds should be blanched) in a food chopper; add the salt; and the sugar and work the whole to a smooth paste; add the chocolate, melted, and work it evenly through the mass. Add more sugar if it is needed and roll the mixture into a sheet one-fourth an inch thick. Cut into strips an inch wide. Cut the strips into diamond-shaped pieces (or squares); roll these in confectioner's sugar or dip them in chocolate fondant or in Baker's "Dot" Chocolate, and sprinkle a little fine-chopped pistachio nut meats on the top of the dipped pieces. When rolling the mixture use confectioner's sugar on board and rolling pin.