Ingredients
- 14 huyler's chocolates free from the objections found against coffee
- six compartments | ^ formed of metallic grating
Directions
Baron Leibig, the great chemist and physician, said of chocolate: "It is a perfect food, as wholesome as delicious, a beneficent restorer of exhausted power, but its quality must be good, and its culinary preparation must be careful; chocolate is a substance extremely nourishing and easily digested, it is fitted to repair wasted strength, to preserve health and prolong life. This salutary food agrees with dry temperaments and convalescents ; with mothers who nurse their children, and with those whose occupations oblige them to undergo an extensive strain of mind ; with public speakers and with all those who give to work a portion of the time needed for sleep. It soothes both stomach and brain, and for this reason, as well as for others, it is the best friend of literary men."
Voltaire, in his Encyclopaedia, calls chocolate "milk for the aged."
Broussais, a celebrated physician, said : "Chocolate of good quality, well made, and properly cooked, is one of the best aliments that I have yet found for my patients and for myself. This delicious food calms the fever, nourishes adequately the patient and tends to restore him bo health. I would even add that I attribute many cures of chronic dyspepsia to the regular use of chocolate."
Brillat-Savarin, the master of gastronomy, said : "Time and experiment have demonstrated that good chocolate, well prepared, is an aliment as salutary as it is agreeable ; that it is nourishing, of easy digestion and is
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14 HUYLER'S CHOCOLATES
free from the objections found against coffee ; that it is very suitable to persons mentally overworked, to journal- ists and travelers ; it agrees with the most feeble and the most delicate stomachs. A few persons complain of their inability to digest chocolate ; good and well-prepared chocolate should agree with any stomach however weak might be its digestive power."
During the wars of the French Empire the great Napo- leon and many of the officers of his staff passed entire days on horseback without other nourishment than a tablet of good chocolate.
Manufacture,
\ T^HE manufacture of chocolate demands the most
* scrupulous care in the selection of the different | \ kinds of cacao beans, and the mode of mixing them.
\ A sustained and undivided attention must guide the |
\ manufacturer in order to insure continuous perfec- |
\ tion in quality. \
Upon the arrival of cacaos in the factory all the |
^ bags are opened, and their contents spread out in |
\ a well-aired apartment, in order to dry the beans \
\ and to free them from all humidity previous to |
\ the roasting process. ^
When thoroughly dried they are placed in a '$
\ hopper of a separator, having six compartments |
^ formed of metallic grating, whose meshes being of |
\ unequal size mechanically separate the large grains f \ from the smaller, the flat from the round, and | thoroughly free them from all particles of dust and
^ foreign substances, so that after this first cleaning \
\ and picking the beans are ready for torrefaction (or \ | delicate roasting), in grains of equal size.
The cacao beans are then roasted in a spherical \
| apparatus having a rotary motion, heated by a slow f
| and regular fire, whose temperature does not exceed | j I30° F.
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