The Manufacture of Chocolate and other Cacao Preparations

CONTENTS

First Part: The Cacao Tree				Page
A. Tree and Beans				1
a)	Description of the Cacao Tree and its Fruit			1
b)	Geographical Distribution and History of the Cacao Tree			4
c)	Cultivation of the Cacao Tree; Diseases and Parasites			7
d)	Gathering and Fermentation			9
e)	Description of the Beans			12
f)	The Commercial Sorts of the Cacao Bean			16
1.		American Cacao Varieties		19
2.		African Cacao Varieties		28
3.		Asiatic Cacao Sorts		32
4.		Australian Cacao Sorts		33
g)	The Trade in Cacao and the Consumption of Cacao Products; Statistics			33
B. Chemical Constitution of the Bean				43
a)	The Cacao Bean Proper			43
1.		Water or Moisture		49
2.		Fat		49
3.		Cacao red or Pigment		59
4.		Theobromine		62
5.		Albumin		67
6.		Starch		70
7.		Cellulose or crude fibre		72
8.		Sugar and plant acids		73
9.		The mineral or ash constituents		73
b)	The Cacao Shells			76

Second Part: The Manufacture of Cacao Preparations
A. Manufacture of Chocolate				85
I.	The Preparation of the Cacao Beans			87
1.		Storing, cleansing and sorting		87
2.		Roasting the Beans		89
3.		Crushing, hulling and cleansing		100
4.		Mixing different kinds		108
II.	Production of the Cacao Mass and Mixing with Sugar			109
5.		Fine grinding and trituration		109
6.		Mixture with sugar and spices		117
7.		Treatment of the Mixture		119
a)			Trituration	119
b)			Levigation	123
c)			Proportions for mixing cacao mass, sugar and spices	Clyx.com