126 



COCOA AND CHOCOLATE 



round a chocolate factory. This odour is a bye-pro- 

 duct of the roasting shop ; possibly some day an enter- 

 prising chemist will prevent its escape or capture it, 

 and sell it in bottles for flavouring confectionery, but 

 for the present it serves only to announce in an appetis- 

 ing way the presence of a cocoa or chocolate works. 



Roasting is a delicate operation requiring experience 

 and discretion. Even in these days of scientific man- 

 agement it remains as much an art as a science. It is 



T?OFV 





RlR 



LI W M C^W 



Section through Gas Heated Cacao Roaster. 



conducted in revolving drums to ensure constant 

 agitation, the drums being heated either over coke 

 fires or by gas. Less frequently the heating is effected 

 by a hot blast of air or by having inside the drum a 

 number of pipes containing super-heated steam. 

 The diagram and photo show one of the types of 



