130 ON THE COMPOSITION AND USE OF CHOCOLATE. 



caufe thefe articles, which are always to be had at low prices 

 are capable of bearing a greater quantity of fugar, which pro- 

 portionally diminilhes (he prime coft of the chocolate. 

 Bad qualities We muft alfo obferve that, with the bell intentions, the cho- 



want'of IkiH colate may be of inferior quality, without containing any fo- 

 reign ingredient, becaufe the fubftances in its compoiition may 

 have been ill-felefted, or the firfl operation may have been, in 

 fome refpecls, carelefsly prepared : the whole art confifts in 

 choofing the quality of the cocoa, and above all, in avoiding 

 either extreme in roafiing it ; if it be too flightly roafted, it re- 

 tains a difagreeable tafte ; if it be burned, it not only acquires 

 bitternefs, but the liquid prepared from it is black and wants 

 that uncluofity which is fo much admired in it ; and laftly, if 

 the germ be not feparated from the two lobes of the fruit, its 

 hard and horny ftale, refilling the action of the bruiting and the 

 boiling, it will be found entire at the bottom of the cup of 

 chocolate : its prefence is fufneient to (how that the firfl work, 

 which confifts in peeling the cocoa grain by grain, has been 

 neglecled, and that no more care has been beftowed on the 

 fubfequent operations. 

 or by carelefihefs Another obfervation is that the greater number of the work- 

 in the fabrica- men to wnom the fabrication of chocolate is confined require 

 much overlooking on the part of the mailer; they may be un- 

 faithful when they are employed by talk-work ; they will bruife 

 and work the pafte carelefsly, and, to lave labour and time, 

 they give a degree of heat which is too powerful and particu- 

 larly injurious to the quality of the chocolate. 



Methods of difcovering the Frauds, 

 Methods of dif- It is not enough to have pointed out the frauds praclifed in 

 covering frauds. t j ie fabrication of chocolate, and all the defects of negligence 

 or choice in the qualities of the materials and in the prepara- 

 tion. We (hall have only accompliftied half our object, if we 

 do not enable the con ( timer to diftinguifh them fo as not to be 

 miftaken. 

 Qualities of cho Thofe who are accuftomed to pure chocolate can eafily 

 colatewhen ge- j u ^g e of its goodnefs : its fracture ought to (how nothing of a 

 granulated appearance. On tafting it, it ought to melt in the 

 mouth, and leave a fort of frefhnefs ; and laftly, in making 

 drink of it, it ought to acquire, either with water or with milk, 

 only a moderate confiftence. 



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