CACAO 



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matter ; this mixes with the cacao powder, and there finally 

 issues from the grinding mill a dark liquid mass. This is 

 allowed to cool and solidify, after which it is submitted to great 

 pressure, which causes the fat to ooze out, and a dry cake is 

 left behind. This is again ground into powder and forms 

 what we call cacao or cocoa. 



OPENING CACAO, TRINIDAD 



Chocolate is made by adding sugar and flavouring to the 

 nibs before the first grinding. The fat is not pressed out ; 

 it is absorbed by the sugar, and the whole is ground together 

 into a paste. When this paste is dry, it is ground again, then 

 heated and pressed into moulds, after which it is passed 

 through a refrigerating chamber and is put into packets ready 

 for sale. 



