Improvements in the Methods of Manufacturing Articles of Chocolate.
Year: 1893

page_text: Date of Application, 15th Nov., 1893-Accepted, 16th Dec., 1893
COMPLETE SPECIFICATION.
Improvements in the Methods of Manufacturing Articles of
Chocolate.
A communication to me from WILHELM FRIEDRICH WUCHERER, of Würzburg,
in the Kingdom of Bavaria, Germany, Manufacturer.
I, EDMUND EDWARDS, of the Firm of Edwards and Co., Patent Agents and
Engineers, of 35, Southampton Buildings, Chancery Lane, in the County of
Middlesex, do hereby declare the nature of this invention and in what manner the
same is to be performed, to be particularly described and ascertained in and by the
following statement, that is to say :-
My invention relates to an improved method of manufacturing articles of
chocolate.
By my improved method the moulds are first covered with a mass edible and
plastic, for instance a mass of almond, hazel-nut, nut, sweet chestnut, tragacanth, or
the like, this mass being rolled to thin sheets. The covering is effected by pressing
these sheets gradually but perfectly against the inner sides of the moulds. The
several portions of the moulds being united the moulds are filled with liquid
chocolate and the surplus chocolate is allowed to run out by tilting over the
composed moulds. As soon as the chocolate has cooled the articles are taken out
from the moulds and the seams are finished while the cover is still soft. When the
articles are dried, they can be painted if desired. If it is desired to have articles
partially coloured and partially having the exterior of chocolate, then moulds
of sheet metal or tin are covered from the interior correspondingly with a
mass of marchpane, almond, hazelnut, nut, sweet chestnut, or the like, while the
free parts
are provided with a covering mass of chocolate or with soft
chocolate after which the further treatment takes place in the above described
manner.
Instead of using a covering mass of chocolate, soft chocolate may be employed
for filling out the covered moulds. The articles may then be manufactured hollow
or solid and in any thickness.
ADVANTAGES.
First. The articles produced in the described manner may receive by painting an
exterior perfectly true to nature.
Second. They can be produced very thin and therefore be sold at a very
moderate price.
Third. These articles are affected by the injurious action of heat and the rays of
the sun to a less degree than pure chocolate.
Fourth. For the production, not only moulds of tin or sheet-metal (as is necessary
for figures of chocolate) may be used, but also moulds of gypsum, sulphur, wood or
the like. Thus at a very moderate price the largest figures, table-services and
the like may be produced in an artificial manner, as is not possible in metal
moulds.
Fifth. These articles can be taken out from the moulds much more easily than
the figures of chocolate hitherto produced, because the edible mass used for covering
the mould (as almond, bazel nut, nut, sweet chestnut or the like) is still soft after
cooling the chocolate. Breakage is also prevented.
Sixth. These articles have a further advantage over those hitherto produced, in
that they have a more attractive and well coloured exterior and that they may be
produced with a more perfect imitation of nature.

page_text: Seventh. They are very suitable for cases and have the advantage over those
of papier maché that they do not smell of glue and that. they do not impart a bad
smell to the sweets contained in them.
Eighth. In the above described manner fruits, plants, animals, or other mouldable
figures, can be moulded very true to nature.
Ninth. Over the figures of chocolate produced with coloured cacao-butter, the
improved articles have the further advantage that they have a less greasy smell.
An extraordinarily fine taste is obtained by an almond mass mixed with sugar
(marchpane), which mass may be perfumed with vanilla, roses, fleur d'orange, or the
like. The improved articles have further a more effective and fine exterior as they
are less transparent than cacao-butter, which always has a dull exterior in colours.
As only the surface must be painted, less colour is also necessary than in coverings
of cacao 'butter. This is a great advantage, because the colour injures in most
cases the taste and the health.
Tenth. Over ordinary conserve articles, the improved articles have the
advantage that they do not lose their fine exterior, whilst they are lighter and
do not harden like the first named articles. Over marchpane articles the improved
articles have the advantage of greater durability and a better exterior. According
to this invention larger pieces can be made than of marchpane mass, because
articles of the latter kind, must for the purpose of sufficient firmness be very thick,
so that they become too heavy and the marchpane mass becomes rancid.
According to this invention however, the largest articles may be made very
thin, and in such cases for the purpose of greater firmness, small wood bars may be
placed in.
Eleventh. The production of the improved articles is less troublesome.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
The improved method of manufacturing articles of chocolate, which consists in
first covering suitable moulds wholly or partially with an edible mass of almond,
hazel-nut, nut, sweet chestnut, or the like, then filling these moulds wholly or
partially with a chocolate mass, cacao butter, or cacao mass, heated with liquid
chocolate, and then painting or decorating in any manner the article after having
removed them from the moulds, as and for the purpose set forth.
Dated this 15th day of November 1893.
EDWARDS & Co.,
35, Southampton Buildings, London, Agents for the Applicant.