CHOCOLATE 



795 



Fig. 462 represents the chocolate mill. Upon the solo A, mado of marble, six 

 conical rollers B B are made to run by the revolution of the upright axis or shaft 

 q, driven by the agency of the fly-wheel B and bevel wheels i K. The sole A rests 

 upon a strong iron plate, which is heated by a small stove, introduced at the door n. 

 The wooden framework F forms a ledge, .1 few inches high, round tho marble slab, to 

 confine the cocoa in the act of trituration. c is the hopper of the mill through which 

 the roasted beans are introduced to the action of the rollers, passing first into the flat 

 vessel D, to be thence evenly distributed. After the cacao has received the first 

 trituration, the paste is returned upon the slab, in order to be mixed with the proper 



462 



quantity of sugar and vanilla, previously sliced and ground up with a little hard 

 sugar. When the chocolate is sufficiently worked, and while it is thin with the heat 

 and trituration, it must be put carefully into the proper moulds. If introduced too 

 warm, it will be apt to become damp and dull on the surface ; and, if too cold, it will 

 not take the proper form. It must be previously well kneaded with the hands to 

 ensiire the expulsion of every air bubble. 



In Barcelona, chocolate mills on this construction are very common, but they are 

 turned by a horse-gin set to work in the under story, corresponding to H in the above 

 figure. The shaft G is, in this case, extended down through the marble slab, and is 

 surrounded at its centre with a hoop to prevent the paste coming into contact with it, 

 Each of these horse-mills turns out about ten pounds of fine chocolate in tho hour, 

 from a slab two feet seven inches in diameter. 



Chocolate is flavoxired with cinnamon and cloves in several countries, instead of 

 tho more expensive vanilla. In roasting the beans the heat should be at first very 

 slow, to give time for the humidity to escape ; a quick fire hardens the surface, and 

 injures the process. In putting the paste into the tin plate, or other moulds, it must 

 be well shaken down, to insure its filling up all tho cavities, and giving the sharp and 

 polished impression so much admired by connoisseurs. Chocolate is sometimes adul- 

 terated with starch ; in which case it will form a mass pasty of consistence when treated 

 with boiling water. The harder the slab upon which the beans are triturated the 

 better ; and thence porphyry is far preferable to marble. The grinding rollers of the 

 mill should be made of iron, and kept very clean. 



Fig. 463 represents the chocolate mills at the victualling-yard, Deptford, as mounted 

 by tie celebrated engineers, Messrs. Rennie. There are four double mill-stones, 

 A, B, c, D, each three feet in diameter, of which the nether rests upon a bed of cast- 

 iron, like a drum-head, kept at tho temperature of about 220 by the admission of 

 steam to the case below. Over each mill there is a feeding hopper, 1, 2, 3, 4, in 

 communication by tho pipes 5, 6, 7. 8, with the general reservoir E, charged upon the 

 floor above with tho cocoa through the funnel placed over it. The vertical shafts which 

 turn these mills are marked, F, o, H, L ; they are moved by the train of bevel-wheels 



