Improvements in the Treatment or Preparation of Cocoa and Chocolate.
Year: 1889

page_text: Date of Application, 8th Jan., 1889
Complete Specification Left, 8th Oct., 1889-Accepted, 9th Nov., 1889
PROVISIONAL SPECIFICATION.
Improvements in the Treatment or Preparation of Cocoa and
Chocolate.
A communication from abroad by PAUL LECHLER, of Stuttgart, in the Empire of
Germany.
1, GEORGE CECIL DYMOND M. Inst. M.E. of the Agency for Foreign Patent
Solicitors, 6, Lord Street, Liverpool & 6. Bank Street, Manchester, both in the
County of Lancaster, and 323 High Holborn in the County of Middlesex, Patent
Agent, do hereby declare the nature of this invention to be as follows:-
The cocoa beans, after being ground and made into a liquid pulp, are mixed and
well stirred with the honey in the proportion of 2 to 11, the cocoa being at a
temperature of 75 degrees Celsius and the honey at a temperature of 100 degrees
Celsius. This mixture then suddenly thickens, in consequence of some new unknown
chemical or mechanical process, and the cocoa oil is separated and can be abstracted
almost entirely in a heated press. The honey is now closely combined with the cocoa
instead of the oil. The plant cells of the cocoa are closed.by means of the heated
honey and by steam produced in the process, and the product obtained, after being
dried for a short time in the air, can be pulverised or ground, and an easily soluble
and readily digestible honey cocoa is produced.
In the production of honey chocolate, the process is varied only by mixing the
crushed cocoa beans and honey in equal proportions and at the above temperatures,
by abstracting the oil and adding to the residue an additional quantity of honey.
according to requirements. By this means exceedingly durable chocolate cakes are
obtained in a tough or strong form.
In the production of cocoa, the addition of water to the honey is recommended,
while in the production of chocolate, it is advantageous to abstract some of the water
naturally contained in the honey.
The honey does not merely serve the purpose of separating from the cocoa the oil
which is difficult to digest, but the well known wholesome properties of the honey,
combined with the highly nutritive quality of the cocoa, form an extremely agreeable
and easily digestible food, both for persons in good health and for invalids, which
food far surpasses any make of cocoa hitherto produced.
The abstraction of the oil may also be effected by means of other sugar containing
or sugar depositing substance, such as syrup, glucose, etcetera, so that the invention is
not confined to the application of honey alone in the above process, but the honey
has always the preference owing to the above mentioned excellent properties.
Dated this 7th day of January 1889
WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool, Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in the Treatment or Preparation of Cocoa and
Chocolate.
A communication from abroad by PAUL LECHLER, of Stuttgart, in the Empire of
Germany.
I, GEORGE CECIL DYMOND M. Inst. M.E., of the Agency for Foreign Patent
Solicitors, 6, Lord Street, Liverpool and 6, Bank Street, Manchester, both in the
County of Lancaster, and 323 High Holborn in the County of Middlesex, Patent
Agent, do hereby declare the nature of this invention and in what manner the
Price-4d1

page_text: same is to be performed, to be particularly described and ascertained in and by the
following statement :-
The cocoa beans, after being ground and made into a liquid pulp, are mixed and
well stirred with honey in the proportion of 2 to 1, the cocoa being at a temperature
of 75 degrees Celsius and the honey at a temperature of 100 degrees Celsius. This
mixture then suddenly thickens, in consequence of some new unknown chemical
or mechanical process, and the cocoa oil is separated and can be abstracted almost
entirely in a heated press. The honey is now closely combined with the cocoa
instead of the oil. The plant cells of the cocoa are closed by means of the heated
honey and by steam produced in the process, and the product obtained, after being dried
for a short time in the air, can be pulverised or ground, and an easily soluble and
readily digestible honey cocoa is produced.
In the production of honey chocolate, the process is varied only by mixing the
crushed cocoa beans and honey in equal proportions and at the above temperatures,
by abstracting the oil and adding to the residue an additional quantity of honey
according to requirements. By this means exceedingly durable chocolate cakes are
obtained in a tough or strong form.
In the production of cocoa, the addition of water to the honey is recommended,
while in the production of chocolate, it is advantageous to abstract some of the water
naturally contained in the honey.
The honey does not merely serve the purpose of separating from the cocoa the oil
which is difficult to digest, but the well known wholesome properties of the honey,
combined with the highly nutritive quality of the cocoa, form an extremely agreeable
and easily digestible food, both for persons in good health and for invalids, which
food far surpasses any make of cocoa hitherto produced.
The abstraction of the oil may also be effected by means of other sugar containing
or sugar depositing substance, such as syrup, glucose, etcetera, so that the invention
is not confined to the application of honey alone in the above process, but
the honey has always the preference owing to the above mentioned excellent
properties.
Having now particularly described and ascertained the nature of the said inven-
tion, and in what manner the same is to be performed, as communicated to me
by my foreign correspondent, I declare that what I claim is:
1. In the treatment or preparation of cocoa and chocolate, the employment of a
sugar containing or sugar depositing substance (such as honey, syrup, or glucose,
etcetera, preferably honey), substantially as and for the purpose or purposes described.
2. The improvements in the treatment or preparation of cocoa and chocolate,
substantially as and for the purposes described.
Dated this 7th day of October 1889.
WM. P. THOMPSON & Co.,
Agents for the Applicant.