Categories: Chocolate, Candies 
      Yield: 1 servings 
  
      3 c  Milk 
     13 oz Powdered sugar 
           Eggsize piece of glucose 
  3 1/4 oz Chocolate in tablets 
  1 1/2 oz Butter 
    1/2    Vanilla bean 
  
  Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate 
  into a round-bottomed copper pan and melt it slowly on the stove. 
  Meanwhile, heat the mixture in the stewpan, not letting it boil, since you 
  merely want to melt the sugar and glucose. When completely melted, pour 
  this mixture, bit by bit, into the chocolate, while stirring. When 
  thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the 
  'ball' stage. (To test the stage of cooking by finger, dip the thumb and 
  index finger into cold water, then into the mixture, bringing the 2 fingers 
  together and dipping them again into water. This should be done quickly to 
  avoid burning. The mixture forms a ball that can be rolled with the tip of 
  the fingers.) Remove from the fire, add the butter, mix well, and pour onto 
  an oiled marble slab in an oiled, iron framework. Let cool and cut. 
   
  Source   : The Art of French Cooking Posted by: Rina de Jong