156 COCOA AND CHOCOLATE 



engaged the attention of many experts. At present there 

 is no general method of manufacture each maker 

 has his own secret processes, which generally include 

 the use of grinding mills, melangears, conches, mould- 

 ing machines, etc., as with plain chocolate. We cannot 

 do better than refer those who wish to know more of 

 this, or other branch of the chocolate industry, to the 

 following English, French and German standard works 

 on Chocolate Manufacture : 



Cocoa and Chocolate, Their Chemistry and Manufacture, by R. 

 Whymper (Churchill). 



Fabrication du Chocolat, by Fritsch (Scientifique et Indur- 

 trielle). 



The Manufacture of Chocolate, by Dr. Paul Zipperer (Spon). 



