SPECIMEN OUTLINE RECIPE.
| Ingredients required for plain eating-chocolate. | |
| Cacao nib or mass | 33 parts. |
| Cacao butter | 13 parts. |
| Sugar | 53¾ parts. |
| Flavouring | ¼ parts. |
| 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.
(b) Mixing in the Sugar.
CHOCOLATE MELANGEUR.
Reproduced by permission of Messrs. Lake. Orr & Coy. Ltd.