140 



The World's Commercial Products 



and in the case of some kinds of cheap chocolate with different kinds of meal, in different 

 proportions. In general from fifty to sixty parts of sugar are mixed with from fifty to seventy 

 parts of chocolate, with small quantities of the necessary spices either as powders or in alcoholic 

 solutions of their volatile oils. If chocolate, composed of equal quantities of sugar and cacao, 

 is too fatty, in consequence of the large quantity of butter contained in the beans, to be easily 

 moulded into the forms wanted, part of the mass is replaced by an equal quantity of cacao- 

 powder of the same mixture of beans from which the fat has partly been extracted. This is 

 what is done in the case of expensive chocolate. In the case of cheap chocolate, however, 

 the same end is attained by adding more sugar. If the chocolate-mass contains more than 

 sixty per cent, of sugar, it is impossible to mould it into different shapes, and pure cacao-butter 

 must then be added. 



In the preparation of chocolate-powder, or cocoa, as we are accustomed to call it, the 

 partial extraction of the fat takes the place of the mixing with sugar. This extraction is 

 effected by means of a powerful hydraulic press. A picture of one made by -the firm of 

 Lehmann's, as used in Messrs. Cadbury's works, is shown. The mode of extraction is 

 similar to that described for other oils in the section on that group of products. 



Three distinct products are found in the shops : — 



(1) Cacao nibs, simply the broken- up pieces of the roasted beans. 



(2) Chocolate, the ground nibs with the addition of sugar and flavouring materials. 



(3) Cocoa used for a beverage, the ground nibs with most of the fat extracted. 

 The cocoa powder is put up in packets, tins, etc., and is at once ready for sale. Chocolate 



passes through various processes, and finally whilst still in the semi-liquid or pasty condition 

 is cast in moulds, of any desired shape, so as to form tablets, croquettes, or fancy articles such 

 as cigars, animals, eggs, etc. As is well known, chocolate is usually exceptionally well packed 

 in order to preserve it in the best possible condition. 



During the different processes chocolate undergoes, especially during the grinding, air 

 bubbles accumulate in the mass. In order to get these out, the chocolate is passed through 

 a kind of press, which it leaves in the form of a cylinder, and subsequently is reduced to 

 a certain thickness by a roller. The mass is cut into pieces each of the proper weight required 

 ior a tablet. Of course, the weight of the tablets can be settled beforehand, and is precisely 

 regulated by the size of the 

 moulds, into which the pieces 

 are pressed. The bottom of 

 such a mould is as a rule 

 divided by projecting lines, 

 so that the tablet has corre- 

 sponding indentures when it 

 is taken out, which allows it 

 to be easily broken up into 

 so many parts. 



Simple chocolate-wares, 

 meant for household use, are 

 as a rule moulded into 

 tablets or square blocks of 

 different sizes and weights. 

 The more expensive kinds of 

 chocolate are also sold in 

 these simple forms, and are 

 made in the same way. The 

 smaller tablets, "napolitains" labelling tins 



