Prep.  The  cocoa  nibs'  are  ground  in  a  mill
consisting  of  stone  or  metal  rollers,  which  are
usually  heated  either  by  charcoal  fires  or  by
steam,  so  as  to  soften  or  melt  the  natural  fat.^
The  warm,  smooth  paste  which  passes  from
the  mill  is  then  placed  in  a  mixing  mill,  and
incorporated  with  refined  sugar,  and  usually
vanilla  or  other  flavouring  substance.  The
trituration  is  continued  until  the  whole  paste
is  converted  into  an  entirely  homogeneous
mass,  which  is  finally  shaped,  by  means  of
suitable  moulds,  into  various  forms,  as  blocks,
loaves,  tablets,  lozenges,  &c.
Obs.  Chocolate,  prepared  as  above,  without
the  addition  of  aromatics,  is  known  in  the
trade  as  PIAIN  CHOCOI.ATE.  The  Spaniards
flavour  it  with  vanilla,  cloves,  and  cinnamon,
and  frequently  scent  it  with  musk  and  am-
bergris. With  these  additions  it  is  termed
Spanish  chocoiate.  In  general,  tbey  add
too  large  a  quantity  of  the  last  four  articles.
The  Parisians,  on  the  contrary,  use  little  fla-
vouring, and  that  principally  vanilla.  They
employ  the  best  kinds  of  cocoa,  and  add  a  con-
siderable quantity  of  refined  sugar.  So  pre-
pared, it  is  called  Feench  chocolate.
JProportions.  1.  Feench  Chocolate  : —
The  proportions  used  for  the  best  description
are  said  to  be — 2  beans  of  vanilla,  and  1  lb.
of  the  best  refined  sugar,  to  every  3  lbs.  of  the
choicest  cacao  nuts.
2.  Spanish  Chocolate: — The  following
forms  are  said  to  be  commonly  adopted  : —

a.  Caracas  cocoa,  11  lbs. ;  sugar  (white),  3
lbs.;  vanilla,  1  oz. ;  cinnamon  (cassia),  J  oz. j
cloves,  3  dr.
I.  Caracas  cocoa,  10  lbs. ;  sweet  almonds,  1
lb. ;  sugar,  3  lbs. ;  vanilla,  1^  oz.
