Obs. Chocolate, prepared as above, without the addition of aromatics, is known in the trade as PLAIN CHOCOLATE. The Spaniards flavour it with vanilla, cloves, and cinnamon, and frequently scent it with musk and ambergris. With these additions it is termed Spanish chocolate. In general, they add too large a quantity of the last four articles. The Parisians, on the contrary, use little flavouring, and that principally vanilla. They employ the best kinds of cocoa, and add a considerable quantity of refined sugar. So prepared, it is called French chocolate.
Proportions. 1. French Chocolate:—The proportions used for the best description are said to be—2 beans of vanilla, and 1 lb. of the best refined sugar, to every 3 lbs. of the choicest cacao nuts.
2. Spanish Chocolate:—The following forms are said to be commonly adopted:—
a. Caracas cocoa, 11 lbs.; sugar (white), 3 lbs.; vanilla, 1 oz.; cinnamon (cassia), 1⁄4 oz.; cloves, 1⁄2 dr.
b. Caracas cocoa, 10 lbs.; sweet almonds, 1 lb.; sugar, 3 lbs.; vanilla, 11⁄4 oz.
c. Caracas cocoa, 8 lbs.; island cocoa, 2 lbs.; white sugar, 10 lbs.; aromatics, as above.
d. Island cocoa, 7 lbs.; farina, q. s. to absorb the oil. Inferior.
3. Vanilla Chocolate. Syn. Chocolat à la vanille, Fr. A variety of French or Spanish chocolate highly flavoured with vanilla. The following proportions have been recommended:—
a. Caracas cocoa, 7 lbs.; Mexican vanilla, 1 oz.; cinnamon, 1⁄2 oz.; cloves, 3 in no.
b. Best chocolate paste, 21 lbs.; vanilla, 4 oz.; cinnamon, 2 oz.; cloves, 1⁄2 dr.; musk, 10 gr.