Each of the fruit are prepared for candying: the stone is taken out, for the citrus fruits a special machine called “zesteuses” is used to remove the rind, and the fruits are pierced with needles to help the sugar syrup be absorbed into the pulp. The thin sugar crust called “ghiacciatura” is added to the drained candied fruit made from a sugar syrup cooked to 35 degrees on the Baume’ scale, which helps to both maintain the humidity, and therefore softness, of the candied fruit as well as to add a shiny finish to the product. Before chocolate existed as we know it today, it was eaten in its unrefined state , grated and diluted, as a hot drink. When the “conca” was invented, and cocoa could be worked continuously for three full days and nights to form the cream that is the basis of modern chocolate. The word “fondente” began to be heard to describe chocolate that could be modeled into shapes and be used to glaze candied fruit and other fondant sweets. In the chocolate kitchens at Romanengo, two types of “fondente” chocolate are made, one bitter and one sweet. The so-called “messicano” is the bitterest, with 62% cocoa solids, however the type usually used for coating fruit or for chocolate pralines, contains 60% cocoa solids.