Chocolate had not become the creamy substance we've come to know and love in the Regency. Except for non-pareils and things like hot chocolate and chocolate bakery goods, chocolate--the kind to make chocolate eggs from--didn’t really exist. But a confectioner named Guglielmo Jarrin created eggs out of rock sugar. He also had a recipe for transparent hollow eggs of sugar that could then be filled with yellow cream so they resembled real eggs ala Cadbury Crème Eggs. I wish I could have seen these. They sound so cool! But there’s no way I could make them, even if I could find the lead moulds for them. If you want to try, however, you can check out The Italian Confectioner, available in its entirety online at Google Books.
