After the beaten and seived double-refined sugar and grated chocolate are mixed together for the receipt (recipe) Chocolate Puffs beat up the white of one egg to a very high froth.
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Posted by: hearttohearthcookery | September 21, 2025
To a Very High Froth-A Taste of Hearth Cooking
Posted in chocolate, confectionery, culinary history, food, food history, receipts, recipes | Tags: chocolate, confectionery, culinary history, food, food history, foodways
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