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COMMERCIAL COCOA 



Chemical Composition of Roasted 

 Beans. The table on this page 

 gives analyses of various kinds 

 of roasted cocoa beans (shelled) 

 made by Hisch and published by 

 Blyth. 



When cool the beans are passed 

 through a machine which cracks 

 the shells ; and the latter are 

 then removed by a winnower. 



We have already seen that the 

 shells may comprise from 7*1 to 

 13' 4 per cent, of the total weight 

 of the cured beans and from 8*5 

 to 15' 5 per cent, of the beans 

 after they have been roasted. 

 The shells are sometimes ground 

 into powder and used as an adul- 

 terant of inferior chocolate ; or 

 they may be employed as manure 

 or cattle food. 



The shelled and roasted kernels 

 are now ground into a paste be- 

 tween heated rollers, which cause 

 the fat to melt and a large propor- 

 tion of it is run into moulds and 

 allowed to cool and solidify. In 

 this condition the fat or cocoa- 

 butter is often stored, since there 

 is no danger of its becoming rancid. 

 When the grinding process is 

 nearing completion, various in- 

 gredients are incorporated in the 

 paste with a view to improving 

 both its flavour and solubility. 



The flavouring agents added 

 generally consist of vanilla, vola- 

 tile oils, and various spices, 

 while starchy matters and sugars 

 are employed to improve its 

 miscibility. 



Strictly speaking, manufactured 

 cocoa is not soluble in the form 



