60 COCOA AND CHOCOLATE 
In the preparation of chocolate, the fragments are ground by a com- 
plicated mechanism until they attain the greatest degree of fineness, 
and constitute a perfectly homogeneous mass or paste. If it is to be 
a plain chocolate (which is put up in a blue wrapper with a yellow 
label and known as ‘‘ Baker’s Chocolate ”’ or ‘‘ Premium No. 1 Choco- 
late’’), it goes directly into the molds for shaping it. 
The molding is a noisy but interesting operation. The chocolate 
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THE NOON HOUR, MILL No. 1 
cannot be pressed"into molds, because it sticks to the presser ; it is, 
therefore, shaken in. A plastic lump of the proper weight is placed 
in a shallow mold. A number of these molds are put into a wooden 
tray, placed upon a table, which is shaken automatically, causing the 
metal molds to jump up and downin a very lively manner, and making 
as much clatter as a regiment of cavalry crossing a bridge. Every 
step of the process has to be watched with the most assiduous care. 
When the plastic mass has been shaken into the mold so as to be per- 
fectly uniform in shape and size, the pans are removed to the cooling 
room. 
