The Mexicans used to crush the seeds on a large stone, hollowed out on top. This they called a "matate."
Fig. 42.—Grinding Cocoa.
(Permission of Walter Baker & Co., Ltd.)
The crushing is now done by machinery. The broken bits of the cocoa are called "cocoa nibs." When the cocoa is ground to a powder, it is put into strong bags and pressed. This pressure removes a part of an oily substance known as "cocoa butter." Remember, then, that cocoa is the meal or flour made from the crushed seeds from which some of the oil has been removed. Chocolate differs from cocoa in that none of this oil is removed in making it.
Fig. 43.—Moulding Cocoa.
(Permission of Walter Baker & Co., Ltd.)
You have often seen the words "sweet chocolate" on the labels. This is made by adding a quantity of pulverized sugar to the "plain" or "bitter" chocolate. Sometimes vanilla beans are added.
Fig. 44.—Cooling Cocoa.
(Permission of Walter Baker & Co., Ltd.)
The pasty mass known as chocolate must be molded. When the proper amount has been placed in each of several metal molds which rest on a table, they are made to rock or shake, and this causes the chocolate to assume the right shape. The molds are then taken to the cooling room, where they are placed on frames, one above another, in long rows. Girls and women wrap the cakes of chocolate in the wrappers specially prepared for them, after which they are packed in boxes ready for shipment.