Improvements in Soluble Chocolate and the Process of Preparing the same.
Year: 1892

page_text: Date of Application, 26th July, 1392-Accepted. 27th Aug., 1892
COMPLETE SPECIFICATION.
Improvements in Soluble Chocolate and the Process of Preparing
the same.
I SERVETUS TAYLOR ACHOR of 380 Sixth Street, City of Brooklyn, in the
County of Kings and State of New York, United States of America, Confectioner,
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 :-
My invention relates to an improvement in a composition which is both a candy
or confection and is at the same time a basis for forming a chocolate beverage
without boiling.
I take chocolate or cocoa liquor, sugar and cream or condensed milk in about the
proportions of one pound of chocolate, one and one-half pounds of sugar and one
pint of cream or condensed milk. I combine these with heat into a thick paste, and
then work into this paste an addittonal amount of sugar until it becomes stiff enough
to mould and handle. This additional sugar serves to absorb and diffuse the cocoa
butter contained in the chocolate, without destroying the granular characteristics of
the sugar so that the compound, when put in hot water, will readily dissolve, the
sugar uniting with the water, carrying with the cocoa butter and rendering the
whole compound susceptible to the action of the water so that it can be readily
dissolved thereby. I mould this compound into pieces of suitable size and then
immerse such pieces in a thick syrup of sugar and water until they are covered with
crystallized sugar, when they are removed from the syrup and allowed to dry.
This produces a hard, close covering of sugar all over the central mass, excluding
the air and preventing fermentation and evaporation so that the completed prepara-
tion will keep indefinitely. This preparation will dissolve readily in hot water
without boiling and will then form a delicious beverage.
Chocolate and cocoa as ordinarily prepared, cannot be so dissolved without
boiling, so that I obtain a great advantage over other solid preparations in which
chocolate or cocoa is the chief ingredient, for the combination of the ingredients in
the way I have stated enables the chocolate and cocoa butter to be carried readily
into solution with the other dissolving ingredients. The crystalized coating also
dissolves quickly and entirely in hot water leaving no residuem.
Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed, I declare that what I
claim is.
1. A cake composed of chocolate, cream and sugar, and having incorporated
therewith such an additional amount of sugar as will render the cake readily
disintegrable in water, substantially as described.
2. A cake composed of chocolate, cream and sugar, and having incorporated
therewith such an additional amount of sugar as will render the cake readily
disintegrable in water, and provided with a protective coating.
3. A cake composed of chocolate, cream and sugar and having incorporated
therewith such an additional amount of sugar as will render the cake readily
disintegrable in water and provided with a protective, crystaline, saccharine,
coating.
4. The process of forming a chocolate compound readily disintegrable in water,
which consists in forming a paste of chocolate, cream and sugar, then incorporating

page_text: an additional amount of sugar, moulding to form cakes, immersing such cakes in a
thick syrup to obtain a crystaline coating, and then drying the cakes as set forth.
Dated this 26th day of July 1892.
HERBERT & Co.,
18, Buckingham Street, Strand, London, W.C., Agents to Applicant.