CHOCOLATE TRUFFLES

Mix a small pinch of water-soluble polyvalent metal salt with an aqueous solution of a water-soluble salt of alginic acid to thereby form a water-insoluble film of alginic acid salt to cleanse the outer surface of approximately 300 cocoa beans that have been freed of their tough, leathery rinds, then dry them in the sun, on sheets of llama leather......of course, you are already familiar with this technique from your studies of larousse and brillat-savarin, so i shall skip to the final stages in which melted cocoa to which a half kilo of saturated bovine utter excretion, just short of boiling, has been mixed and stirred, gently, until a glossy, mirror-like surface has evolved.

The process provides a thick, edible brown pearly mass to which an additional amount of an oleaginous substance as the core substance may be added; however, exercise judgment to restrict this amount to less than .7(cocoa weight). This mass can be provided by the method which comprises contacting liquid drops of a composition comprising an aqueous solution of a water-soluble macromolecular substance at least a portion of which is marmelo mucilage , an oleaginous substance, e.g. animal or vegetable oil, if the bovine excretion is not available, or if the product is being produced for distribution by the evil empire to it's undiscriminating subjects.

after removing the tough, leathery rind from a sufficient number of cocoa beans (approx. 300), extracting the cocoa butter from the bitter solids, water-soluble polyvalent metal salt chloride, sodium chloride with an aqueous solution of a water-soluble salt of alginic acid to thereby form a water-insoluble film of alginic acid salt on the outer surface of the beans, then wash and dry them in the sun, on leather sheets..........

well, you can see how appetizing this technique is............