c) Proportions for mixing cacao mass, sugar and spices.
The relative proportions of cacao, sugar, and spices, as well as of starch as in the manufacture of the cheaper sorts, vary considerably. Generally speaking 50 or 60 parts of sugar are added for 50 or 40 parts of cacao mass; the following are a few formulae applicable for the production of those kinds of pure chocolate that are most used.
| A. Hygienic chocolate. | ||||
|---|---|---|---|---|
| Cacao mass | } equal parts of each. | |||
| Powdered sugar | ||||
| B. Spiced chocolate. | ||||
| a) | b) | |||
| Cacao mass | 4 kg | Cacao mass | 4 kg | |
| Sugar | 6 kg | Sugar | 6 kg | |
| Cinnamon | 72 g | Cinnamon | 130 g | |
| Cloves | 38 g | Coriander | 8 g | |
| Cardamoms | 16 g | Cloves | 88 g | |
| Oil of lemons | 2 g | |||
| Cardamoms | 16 g | |||
| c) | d) | |||
| Cacao mass | 5 kg | Cacao mass | 5 kg | |
| Sugar | 5 kg | Sugar | 5 kg | |
| Cloves | 80 g | Cinnamon | 100 g | |
| Cinnamon | 220 g | Vanilla | 100 g | |
| Mace | 8 g | or Vanillin | 2·5 g | |
| Mace | 2 g | |||
| Cardamoms | 4·2 g | |||
| e) Spanish spiced chocolate. | ||||
| Cacao mass | 5 kg | Cardamoms | 82 g | |
| Sugar | 5 kg | Mace | 44 g | |
| Cinnamon | 116 g | Vanilla | 40 g | |
| Cloves | 50 g | or Vanillin | 1 g | |
| Oil of lemons | 1 g | |||
| C. Vanilla chocolates. | ||||
| a) | ||||
| Cacao mass | 5 kg | |||
| Sugar | 5 kg | |||
| Cinnamon | 160 g | |||
| Vanilla | 50 g | |||
| (or Vanillin | 1·2 g) | |||
| b) | c) | |||
| Cacao mass | 4½ kg | Cacao mass | 4 kg | |
| Sugar | 5½ kg | Sugar | 6 kg | |
| Cinnamon | 150 g | Cinnamon | 120 g | |
| Vanillin | 1·5 g | Cloves | 20 g | |
| Vanillin | 1·6 g | |||
The powdered spices as given above may be replaced by corresponding essential oils, but see page [237] for remarks on this point.
If the chocolates made from beans rich in oil contain too much fat to mould properly, a small percentage of their constituent cacao mass can be replaced by cocoa powder made from the same kind of bean, but defatted, in the case of the finer qualities; and when inferior varieties are under consideration, the same result may be attained by a sufficient increase in the proportion of their other constituent, sugar, as e. g. 55-60 parts of to 45 or 40 parts of cacao mass, so disturbing the usual equality of the two ingredients mixed together. Very cheap chocolates in particular are prepared from a smaller percentage of cacao mass and show a corresponding increase in their sugar content. But if the sugar exceeds 65 percent, it is no longer possible to mould these chocolates, and the addition of fresh cacao butter becomes a necessary preliminary to this operation, cf. also the first part in section IV. Such varieties would have a composition somewhat like the following:
| Cacao mass | 25 | parts |
| Sugar | 67 | " |
| Cacao butter | 7 | " |
| Spices and vanillin as above | 1 | " |
In the experimental preparation of samples of chocolate mass it is not advisable to employ large quantities of ingredients, when a waste of material is bound to ensue, but to begin with mixing small quantities of one or two kilos. The small Universal Kneading and Mixing Machines, Patent Werner & Pfleiderer, Type 1, Class BS, can here be used with advantage. They are specially intended for small outputs and experimental work; but we shall return to their description later, after stating that they are furnished with heating apparatus, stuffing boxes and air-tight lid, and can easily be taken to pieces, greatly facilitating the removing of the mass.
III. Further Treatment of the Raw Chocolate.
8. Manufacture of “Chocolats Fondants
