148 



COCOA AND CHOCOLATE 



MACHINES FOR MIXING OR " CONCHING " CHOCOLATE 



hot room (or the melangeur or the conche) to the mould- 

 ing rooms. Before moulding, the chocolate is passed 

 through a machine, known as a compressor, which 

 removes air-bubbles. This is a necessary process, as 

 people would not care to purchase chocolate full of 

 holes. As in the previous operations, every effort has 

 been made to produce a chocolate of smooth texture 

 and fine flavour, so in the moulding rooms skill is 

 exercised in converting the plastic mass into hard bars 

 and cakes, which snap when broken and which have a 

 pleasant appearance. Well-moulded chocolate has a 

 good gloss, a rich colour and a correct shape. 



