MANUFACTURE OF CHOCOLATE 149 



The most important factor in obtaining a good 

 appearance is the temperature, and chocolate is fre- 

 quently passed through a machine (called a temper- 

 ing machine) merely to give it the desired temperature. 

 A suitable temperature for moulding, according to 



CHOCOLATE SHAKING TABLE. 



Zyipperer, varies from 28C. on a hot summer's day to 

 32C. on a winter's day. As the melting point of cacao 

 butter is about 32C., it will be realized that the butter 

 is super-cooled and is ready to crystallize on the slightest 

 provocation. Each mould has to contain the same quan- 

 tity of chocolate. Weighing by hand has been aband- 

 oned in favour of a machine which automatically 

 deposits a definite weight, such as a quarter or half a 

 pound, of the chocolate paste on each mould. The 

 chocolate stands up like a lump of dough and has to be 

 persuaded to lie down and fill the mould. This can be 

 most effectively accomplished by banging the mould 

 up and down on a table. In the factory the method 

 used is to place the moulds on rocking tables which 

 rise gradually and fall with a bump. The diagram will 

 make clear how these vibrating tables are worked by 



