Improvements in the Composition and Manufacture of Chocolate.
Year: 1893

page_text: Date of Application, 30th Oct., 1893
Complete Specification Left, 27th July, 1894-Accepted, 1st Sept., 1894
PROVISIONAL SPECIFICATION.
Improvements in the Composition and Manufacture of Chocolate.
I, THEODORE BLOCK, of 14-16 Bermondsey New Road, in the County of
Surrey, Manufacturer, do hereby declare the nature of this invention to be as
follows:-
My invention relates more especially to a novel composition of chocolate, in
which sugar is omitted and what is well-known as "saccharin" is substituted for it.
The novel composition so prepared is very wholesome, and is especially valuable in
cases where the use of sugar is objectionable, such for instance as diabetes, and
from its great nutritive and "reviviscent" properties it is very serviceable in cases
of phthisis and similar wasting diseases, and in gastric affections.
In order to prepare the improved composition, I take a sufficient quantity of
Caracas cocoa, which after being, winnowed and picked is passed to a mixing
machine in which it is ground and reduced to a homogeneous mass. It is then
subjected to heavy pressure in a hydraulic press by which the excess of fat is
extracted, and is heated to a temperature of about 110° Fahrenheit, and treated
in a mixing machine preferably consisting of granite rollers making about
60 revolutions per minute, saccharin in the proportion of about one pound
to 300 pounds of cocoa being added to and mingled with the mass.
After being subjected to this treatment for about one hour, the mass is then
allowed to cool, and is then conveyed to a grinding machine in which it is reduced
to an impalpable powder.
This powder is afterwards heated to a temperature of about 100° Fahrenheit and
is placed in suitable moulds.
The improved composition prepared in the manner described possesses the
following advantages as an article of food.
1st. The natural and most distinctive constituent of the cocoa bean, namely
cocoa butter, remains unadulterated and in sufficient proportion to form a valuable
nutritive element.
2nd. The absence of sugar, and the peculiarly wholesome oleaginous principle of
the cocoa bean renders it particularly suitable as a beverage, possessing all the
principles of a light sustaining food, and the novel combination of "saccharin "
with the material renders the product of great value in cases such as those already
referred to.
DL: 00
J
1000k
COMPLETE SPECIFICATION.
Improvements in the Composition and Manufacture of Chocolate.
I, THEODORE BLOCK, of 14-16 Bermondsey New Road, in the County of
Surrey, Manufacturer, 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 more especially to a novel composition of chocolate, in
which sugar is omitted, and what is well-known as "saccharin "is substituted for
it. The novel composition so prepared is very wholesome, and is especially
Price 8d 1

page_text: valuable in cases where the use of sugar is objectionable, such for instance as in
diabetes, and from its great nutritive and "reviviscent" properties, it is very
serviceable in cases of phthisis and similar wasting diseases, and in gastric
affections.
In order to prepare the improved composition, I take a sufficient quantity of
Caracas cocoa, which, after being winnowed and picked, is passed to a mixing
machine in which it is ground and reduced to a homogeneous mass. It is then
subjected to heavy pressure in a hydraulic press, by which the excess of fat is
extracted, and it is heated to a temperature of about 110° Fahrenheit, and treated
in a mixing machine preferably consisting of granite rollers making about
60 revolutions per minute, saccharin in the proportion of about one pound to
300 pounds of cocoa being added to and mingled with the mass.
After being subjected to this treatment for about one hour, the mass is then
allowed to cool, and is then conveyed to a grinding machine, in which it is reduced
to an impalpable powder.
This powder is afterwards heated to a temperature of about 100° Fahrenheit,
and is placed in suitable moulds.
The improved composition prepared in the manner described possesses the
following advantages as an article of food.
1st. The natural and most distinctive constituent of the cocoa bean, namely
cocoa butter, remains unadulterated, and in sufficient proportion to form a valuable
nutritive clement.
2nd. The absence of sugar, and the peculiarly wholesome oleaginous principle of
the cocoa bean renders it particularly suitable as a beverage, possessing all the
principles of a light sustaining food, and the novel combination of saccharin with
the material renders the product of great value in cases such as those already
referred to.
I do not confine myself to the exact proportions of the ingredients but
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is :-
1. In the manufacture of chocolate, the improved composition, consisting of
cocoa, with which is incorporated saccharin, substantially as and for the purpose
described.
2. The method of manufacturing chocolate from the composition described in
Claim 1, substancially as described.
Dated this 26th day of July 1804
ancany as described.
26th day of July 1801
EDWARDS & Co.,
65 and 66, Chancery Lane, London, Agents for the Applicant.
EDWARDS & Co.,
65 and 66, Chancery Lane, London, Agents for the Applicant.