Semi-weekly south Kentuckian. [volume] (Hopkinsville, Ky.) 1883-1889, 1888-11-20
COCOA AND CHOCOLATE.
What Reporter Hoard and Saw In q New
York Chocolate Fnclorv

4
York Chocolate Factory.
"What Is tho strong and agreeable
odor so noticeable in your factoryP"
nsked areportor Of u well-known manu-
facturer.
This question, or similar one, we
are frequently called upon to answer"
he replied "When We tell inquirers
that it is chocolate which imparts the
peculiar odor, they reply: But We
never noticed it so distinctly in other
factories That Is true enough, be-
cause there are few, il any, other
factories In which the chocolate used
on the premises is manufactured. But
the confectionors are too wide awake
not TO recognize that chocolate is the
coming confection, and you will soon
see all first-class factories manufacture
ing their own goods. tiE,4
'If you look into the windows of the
confectioners in Milan, Rome, Paris,
Madrid, Berlin, Vienna, Copenhagen,
Amsterdam or London, you will, no
doubt, be surprised TO find that moro
than One-half of tho show-pieces
consist of chocolate. II you en-
ter the stores you will find
that sovon out OF ton customers
select chocolate confections At the
morning meal, In tho better class of
European hotels, you will sec three in
five Of the guests slipping cocoa The
European physician prescribes somo
form OF cocoa for convalescent patients,
and when your lady friends arc afflicted
with that prevailing sickness of tho
nineteenth contury-nerves-- will
advise her to drink and eat chocolate.
ut Is really surprising that choco-
late has not heretofore taken the posi-
tion in this country that 1t really de-
serves. IL Is really q wholesome,
palatable and nutritious confection,
and the only reason that can be as
signed for the fact that it is not tho
leading confection Is that ON account
OF competition-the life OF trade-but
few factories, up to the present time,
have tried to make the best class OF
goods, such goods as will make friends
and create demand. The dealer must
create the demand for goods. Tho
manufacturer can not create public
tasto. The dealcr can only do this by
using chocolate of the best grade" d
Chocolate is prepared from the al
mond-shaped beans OF the Theobrama
oacoa. a tree so named by the great
Linn@us because its product was fit to
be the fruit of Che gods 1t is culti-
waited in Mexico, the northern states of
South America, and IN the West In
dies. The very best comes from Car
acas, Venezuela. In that province the
nuts are gathered in June and Decem-
ber, their curing for the market ro-
quiring the greatest skill and care.
Tho beans are first roasted in large
revolving cylinders, after which they
are reduced TO "nibsn in the crushing
machine and winnowed from the shells.
The nibs are then ground with granite
rollers sufficiently heated to liquify the
fat which is present in the bean to the
extent Of 52 per cent, which forms
with the powder n pasty. brownish
mass. The mass is cooled and ground |
with granite rollers several times, the
temperature of the machines and the |
cooling processes between command
ing the greatest care. During the lat
ter grinding process pure sugar is
added until it reaches the condition in |
which ii is used in the confections sold |
to-day. II a person ever complains of
a disagreeablo aoury paste remaining
on the tongue after slowly dissolving a
piece OF chocolate, they may know that
tho goods are not what is known as
first-class, as -four was used in the proc
ess OF manufacture instead OF sugar
N. Y. Mail and Express.