Heat sugar in thick bottom pan over medium heat.
Stir until sugar melts and turns brown.
Remove from heat.
Pour the mixture on a greased board to form a bar.
The mixture will continue to spread till it is warm.
Press the mixture with two greased spatulas and form a long bar three quarter of an inch thick.
When slightly cool, put marks at a distance of one fourth inch.
When thoroughly cold, break into pieces.
Dip into chocolate paste after two to three hours.