58 COCOA AND CHOCOLATE. 



If the chocolate is to be sweetened, a definite amount of the purest 

 sugar, previously pulverized, is added before the molding, and the 

 whole ground and commingled. If it is to be a vanilla chocolate, the 

 finest quality of Mexican vanilla beans (which are superior to those 

 grown elsewhere) are blended with the semi-fluid mass, and formed 

 in molds, as already described. 



The variations in the process are innumerable, many of them com- 

 paratively unimportant when taken singly; but to secure the best 



WALTER 15AKER & CO.'S TEAMS. 



results it is important that each of these slight changes should be made 

 at just the right time and in the right way. 



The manufacture of breakfast cocoa is based upon two important 

 factors : first, the removal of a definite portion of the cocoa-oil from 



