'52 



COCOA AND CHOCOLATE 



THE ENROBER. 

 A machine for covering cremes, etc., with chocolate. 



Reproduced by permission of Messrs. Savy Jeanjean & Co., Paris. 



twirl of the fork or drawing a prong across the chocolate 

 will give the characteristic marking on the top of the 

 chocolate creme. The chocolate rapidly sets to a crisp 

 film enveloping the soft creme. There are in use in 

 many chocolate factories some very ingenious cover- 

 ing machines, invented in 1903, which, as they clothe 

 cremes in a robe of chocolate, are known as " en- 

 robers " ; it is doubtful, however, if the chocolates so 

 produced have ever quite so good an appearance as 

 when the covering is done by hand. 



It would be agreeable at this point to describe the 

 making of cremes (which, by the way, contrary to the 

 opinion of most writers, contain no cream or butter), 

 and other products of the confectioner's art, but it 

 would take us beyond the scope of the present book. 

 We will only remind our readers of the great variety 

 of comestibles and confections which are covered in 



