The Manufacture of Chocolate and other Cacao Preparations

by Paul Zipperer

[2] See references at the end of this book.

[3] Pronounced Chocolatl.

[4] Revue des sciences pures et appliquées 1899, No. 4, page 127.

[5] Vol. 7, Part 2: Diseases and Parasites of the Cacao Tree. With special reference to the conditions obtaining in the colonies belonging to Germany. By Dr. F. C. Faber, Berlin 1909, Parey & Springer.

[6] Recently so-called fermenting-houses, as recommended by L. Kindt. (Cf. Kultur d. Kakaobaues und seine Schädlinge, Hambourg 1904), have answered very well. Yet the chemismus of fermentation is by no means sufficiently explained, and quantitatively and qualitatively, there is a lack of completeness in the analyses bearing on the process.

[7] Special ovens (System Mayfarth) are also used, and sometimes complete heating and drying installations.

[8] This had already been noticed by J. Hinchley Hart; Cacao (Trinidad 1892). It is therefore scarcely conceivable that the “Germination” theory should have held the field so long.

[9] According to Schweizer (Pharmazeut. Ztg. 1898, page 389) these substances would be represented by the chemical formula C₆₀H₈₆O₁₅N₄, corresponding to 1 molecule cacao red, 6 molecules grape sugar, and 1 molecule Theobromin.

[10] Cf. Hilger, Apotheker-Ztg. 1892, p. 469.

[11] Cf. Tropenpflanzer V. 4, 1901, April-Number.