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Image from page 148 of "Cocoa and chocolate : their history from plantation to consumer" (1920) | by Internet Archive Book Images
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Image from page 148 of "Cocoa and chocolate : their history from plantation to consumer" (1920)

Title: Cocoa and chocolate : their history from plantation to consumer

Identifier: cocoachocolateth00knapuoft

Year: 1920 (1920s)

Authors: Knapp, Arthur William

Subjects: Chocolate; Cocoa

Publisher: London : Chapman

Contributing Library: Earth Sciences - University of Toronto

Digitizing Sponsor: MSN



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MANUFACTURE i35 Fteio H< co u ceo


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Section through Grinding Stones. This " mass " may be used for the production of either cocoa or chocolate. When part of the fat (cacao butter) is taken away the residue may be made to yield cocoa. When sugar and cacao butter are added it yields eating chocolate. Thus the two industries are seen to be inter-dependent, the cacao butter which is pressed out of the mass in the manufacture of cocoa being used up in the production of chocolate. The manufacture of cocoa will first be considered. (i) Pressing out the excess of Butter. The liquified cacao bean or " mass," simply mixed with sugar and cooled until it becomes a hard cake, has been used by the British Navy for a hundred years or more for the preparation of Jack's cup of cocoa. It produces a fine rich drink much appreciated by our



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