140 COCOA AND CHOCOLATE 



SPECIMEN OUTLINE RECIPE. 

 Ingredients required for plain eating-chocolate. 



Cacao nib or mass 33 parts. 



Cacao butter 13 ,, 



Sugar S3 f 



Flavouring J ,, 



100 parts 



Since eating-chocolate is produced by mixing sugar 

 and cacao nib, with or without flavouring materials, 

 and reducing to a fine homogeneous mass, the prin- 

 ciples underlying its manufacture ate obviously simple, 

 yet when we come to consider the production of a 

 modern high-class chocolate we find the processes in- 

 volved are somewhat elaborate. 



(a) Preparing the Nib or " Mass" 



The nib is obtained in exactly the same way as in 

 the manufacture of cocoa, the beans being cleaned, 

 roasted and shelled. The roasting, however, is gener- 

 ally somewhat lighter for chocolate than for cocoa. The 

 nibs produced may be used as they are, or they may be 

 first ground to " mass " by means of mill-stones as 

 described above. 



(b) Mixing in the Sugar. 



Some makers use clear crystalline granulated sugar, 

 others disintegrate loaf sugar to a beautiful snow- 

 white flour. The nib, coarse or finely ground, is mixed 

 with the sugar in a kind of edge-runner or grinding- 

 mixer, called a melangeur. As is seen in the photo, the 

 melangeur consists of two heavy millstones which are 

 supported on a granite floor. This floor revolves and 

 causes the stationary mill-stones to rotate on their 

 axes, so that although they run rapidly, like a man on 

 a " joy wheel/' they make no headway. The material 

 is prevented from accumulating at the sides by curved 



