IV. 



MANUFACTURE OF CHOCOLATE AND BREAKFAST 



COCOA. 



\li 7E have already called attention to the simple process by 

 v which the natives of Central America prepared a nutri- 



tious beverage from the seeds of the chocolate-plant. The essen- 

 tial- features of this process, modified and greatly improved by 

 modern science, are worthy of consideration at this time. 



The selected cocoa-beans are first cleaned from the dust and 

 attached particles which have come from various sources during 

 the fermentation of the seeds. The machines for cleaning the 

 beans are very ingenious and effective, removing from the seed- 

 coat every trace of foreign matter. 



The cleaned seeds are next roasted in the most careful manner, 

 every precaution being taken to secure a uniform effect through 

 the whole mass. During the roasting the seeds change color 

 somewhat and become more or less modified in taste. In under- 

 roasted seeds the flavor is not fully developed, while in over- 

 roasted seeds the pleasant taste is likely to become greatly 

 impaired, or it may even be wholly replaced by a bitter and 

 harsh flavor. These relations of color and taste to the roasting 

 of the seeds make this portion of the manufacture one of the 

 most delicate processes from beginning to end. 



By the roasting the shell becomes more readily detachable, 

 and its complete removal is the next step. The crushing of the 

 seeds into small fragments is easily accomplished ; and this is 



