acy a definite weight of cocoa into the paper bag
which lines the tin. The tins are then labelled and packed in cases
ready for the grocer.

CHAPTER VI

THE MANUFACTURE OF CHOCOLATE

Since the great improvements of the steam engine, it is
astonishing to what a variety of manufactures this useful
machine has been applied: yet it does not a little excite our
surprise that one is used for the trifling object of grinding
chocolate.

It is, however, a fact, or at least, we are credibly
informed, that Mr. Fry, of Bristol, has in his new
manufactory one of these engines for the sole purpose of
manufacturing chocolate and cocoa.

_Berrow's Worcester Journal,_ June 7th, 1798.

What I am about to write under this heading will only be of a general
character. Those who require a more detailed exposition are referred to
the standard works given at the end of the chapter. In these, full and
accurate information will be found. The information published in modern
Encyclopaedias, etc., concerning the manufacture of chocolate is not
always as reliable as one might expect. Thus it states in Jack's
excellent _Reference Book_ (1914) that "Chocolate is made by the
addition of water and sugar." The use of water in the manufacture of
chocolate is contrary to all usual practice, so much so that great
interest was aroused in the trade some years ago by the statement that
water was being used by a firm in Germany.

SPECIMEN OUTLINE RECIPE.

Ingredients required for _plain eating-chocolate_.

Cacao nib or mass 33 parts.
Cacao butter 13 "
Sugar 53-3/4 "
Flavouring 1/4 "
-------------
100 parts

Since eating-chocolate is produced by mixing sugar and cacao nib, with
or without flavouring materials, and reducing to a fine homogeneous
mass, the principles underlying its manufacture are obviously simple,
yet when we come to consider the production of a modern high-class
chocolate we find the processes involved are somewhat elaborate.

(_a_) _Preparing the Nib or "Mass."_

The nib is obtained in exactly the same way as in the manufacture of
cocoa, the beans being cleaned, roasted and shelled. The roasting,
however, is generally somewhat lighter for chocolate than for cocoa. The
nibs produced may be used as they are, or they may be first ground to
"mass" by means of mill-stones as described above.