Telegram-herald., 1890-07-03
CHOCOLATE DROPS
A Grand Rapids Man VIII Revo-
lutionise the Business
4 NEW ENTERPRISE JUST BORN
Ingenious Pete xandeiinaa Insents a
Machine that Greatly siISplthes the
Manufacture OF the \ Aankees
FasOrite S0afeetioa.

Holding Of q chOcolste drop between
ones thumb and finger and inspecting
IL with the minutest care would not re-
veal TO the ordinary observer the one
feature of The sweet-meat which has
given the manufacturer the most con-
cern. The child might marvel how the
heart of cream was put into the thin
chocolate shell without breaking the
shell. But that IS very easy. The real
skill in the manufacture or the ehoco-
late cream Is the imparting TO IT tie
right color, or, rather, the preservation
OF It's dark, lively color. The deserip-
ton of the process of making the
chocolate drop has often been given IN
the newspapers. The cones OF su-
CARED cream are nodded first, and
are then dipped by hand into the thick
pasty chocolate. Now the process OF
hardening this chocolate paste Is the
critical part OF the work. IL is done,
not by drying, but by subjecting 70 a
bath OF cold air. Now il is essential, IN
order To produce sslable goods, 10 pre-
serve the bright, dark color OF the drop
which il possesses. If the cooling pro-
cess is OF too long duration, the chOco-
late is sure 10 be streaked with a dull,
dirty paleness which makes the con-
lection look as if it were dulled through
age.
The process of cooling hitherto has
been 10 place the chocolates IN conf
mon refrigerator and leave them for
about twenty minutes. The results
have not always been certain. Despite
all precautions a certain proportion OF
the product has been unstable by rea-
son of the color, or lack OF color.
But Grand Rapids inventive genius
has produced machine which wholly
obyiateS every difficulty ever encoun-
/ tered in this branch of chocolatc-cream
mandatory.
Peter Vandelinda, for a long time
employed in the refrigerator manufac-
tory OF Leonard q Sons, has just built
and placed in the candy factory of the
Putnam Company chocolate-cream
| cooler of his own invention, which is
destined to revolutionize this branch of
contection making.
Heretofore the necessity of opening
the refrigerator doors to remove the
chocolates, has permitted such escape
l-of cold air as to jeopardlze the results
and increase the expense III ice and IN
the labor of handling.
Mr.. Nandelinda has succeeded III in
venting Il refrigerator into which and
out of which the chocolates 90 and
come by an automatic process without
! opening a door or permitting any escape
of cold air. The girls who make the
! candies are arranged at clrculartable,
and just above their heads is 4 circular
carriage which takes the trays rapidly
| into the cold air chamber. When with
| in the chamber, the speed OF the move
ment of the trays Is regulated so that
| the chocolates emerge just at the right
moment. The temperature Is kept at
! 400, and the time taken to travel
| through the chamber is twelve minutes.
! The whole arrangement IS SO complete
| that the liability Of the loss ofmaterial. =.
which existed under the old process Is
almost zero.
| Mr.. Putnam expresses his entire salts
| faction with the machine, because ii
not only saves expense IN manufacture,
| both IN ice and in the time of handling
| the trays, but IT insures more perfect
product.
A company is to be formed in Grand
| Rapids TO manufacture tins machine,
which has already attracted the atten-
ton of candy makers abroad. The
| completed machine IS an elaborate
affair, but will be indispensable 10
Manufacturers of chocolate creams.
It's manufacture IN Grand Rapids viii
add another important industry TO the
city.