150 COCOA AND CHOCOLATE 



means of ratchet wheels. Rocking tables are made which 

 are silent in action, but the moulds jerkily dancing 

 about on the table make a very lively clatter, such a 

 noise as might be produced by a regiment of mad 

 cavalry crossing a courtyard. During the shaking-up 

 the chocolate fills every crevice of the mould, and any 

 bubbles, which if left in would spoil the appearance of 

 the chocolate, rise to the top. The chocolate then passes 

 on to an endless band which conducts the mould 

 through a chamber in which cold air is moving. As 

 the chocolate cools, it solidifies and contracts so that it 

 comes out of the mould clean and bright. In this way 

 are produced the familiar sticks and cakes of chocolate. 

 A similar method is used in producing " Croquettes " 

 and the small tablets known as " Neapolitans." Other 

 forms require more elaborate moulds ; thus the chocol- 

 ate eggs, which fill the confectioners' windows just 

 before Easter, are generally hollow, unless they are 

 very small, and are made in two halves by pressing 

 chocolate in egg-shaped moulds and then uniting the 

 two halves. Chocolate cremes, caramels, almonds and, 

 in fact, fancy " chocolates " generally, are produced 

 in quite a different manner. For these chocolats de 

 fantaisie a rather liquid chocolate is required known as 

 covering chocolate. 



SPECIMEN OUTLINE RECIPE. 

 Ingredients required for chocolate for covering cremes, etc.: 



Cacao nib or mass 30 parts 



Cacao butter 20 



Sugar 49! 



Flavouring J ,, 



100 parts 



It is prepared in exactly the same way as ordinary 

 eating chocolate, save that more butter is added to 

 make it flow readily, so that in the melted condition it 



