CHAPTER XI 



NOTES ON COCOA AND CHOCOLATE INDUSTRY 1 



THE simplest way of preparing cocoa for human 

 consumption is well known in every country where 

 cocoa is grown. In Surinam, for instance, every negro 

 cook knows how to prepare chocolate-cakes resembling 

 those which were formerly used in Europe before Van 

 Houten invented his method of preparing "soluble" 

 cocoa-powder. 



The simple way of preparing chocolate - cakes is 

 as follows : The beans are first roasted. When the 

 quantity to be prepared is rather large, this is most 

 conveniently done by the baker. Thereupon the beans 

 are crushed on a clean table by means of a piece 

 of wood, or an empty bottle which is pressed and rolled 

 over the beans ; this has no other purpose than separat- 

 ing the cuticles from the kernels. The light cuticles 

 are removed by means of fanning with an ordinary 

 little fan, made of native fibre. The kernels are then 

 ground in a hand-mill ; this results in a fatty mass, 

 which melts to a semi-fluid pap when put in the sun, 

 and solidifies again when placed in the shade. A little 

 condiment is added, such as vanilla, cinnamon, and 

 pimento. The chocolate is then cut into little cakes. 

 This sort of chocolate is made with sugar and milk or 

 water to a very nourishing, but rather heavy beverage, 

 owing to the retention of the cocoa-fat. 



1 In this chapter only a few of the most important facts about manufacturing 

 and consumption are mentioned. The reader who takes interest in this subject 

 may be referred to Zipperer's well-known book (Die Schokoladen-fabrikation). 

 The statistics about consumption are yearly published and critically reviewed 

 in the Gordian. 



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