FACTORY AT FRAMPTON, GLOUCESTERSHIRE, AT WHICH MILK IS EVAPORATED FOR MILK CHOCOLATE MANUFACTURE.
(Messrs. Cadbury Bros., Ltd.).
SPECIMEN OUTLINE RECIPE.
| Ingredients required for milk chocolate: | ||
| Cacao nib or mass (from 10 to 20 per cent.), say | 10 | |
| Cacao Butter | 20 | |
| Sugar | 44¾ | |
| Milk solids (from 15 to 25 per cent.), say | 25 | = (200 parts of milk.) |
| Flavouring | ¼ | |
| 100 | ||
Milk chocolate consists of an intimate mixture of cacao nib, sugar and milk, condensed by evaporation. The manner in which the milk is mixed with the cacao nib is a matter of taste, and the art of combining milk with chocolate, so as to retain the full flavour of each, has engaged the attention of many experts. At present there is no general method of manufacture—each maker has his own secret processes, which generally include the use of grinding mills, mélangeurs, conches, moulding machines, etc., as with plain chocolate. We cannot do better than refer those who wish to know more of this, or other branch of the chocolate industry, to the following English, French and German standard works on Chocolate Manufacture:
- Cocoa and Chocolate, Their Chemistry and Manufacture, by R. Whymper (Churchill).
- Fabrication du Chocolat, by Fritsch (Scientifique et Industrielle).
- The Manufacture of Chocolate, by Dr. Paul Zipperer (Spon).