HUYLER'S CHOCOLATES

heavier for digestion. The process used by the French is the best, being between these two ex- tremes, and hence their chocolate is reputed excellent, as gratifying equally the senses of taste and smell. After very careful examination ot the various systems of manufacture, the French has been adopted by the house of Huyler's.

The cacao beans thus roasted, cleaned and separ- ated into broken grains, are then mixed together in the proportions desired, and herein lies the secret of the manufacture. It is next carried to the drying room, and from there to the melanger, where it is subjected, along with sugar, to a first trituration. It then passes on the refiners, which have from three to five polished granite cylinders, where the chocolate is subjected to a crushing sufficiently complete to produce a fineness of quality, and so perfect a union of particles that will present a chocolate paste of the most delicious taste, and which will melt or dissolve in the mouth.

After this long-continued grinding to reduce it to the necessary fineness, the paste is placed in the drying room, heated by steam from 8o° to ioo F.

Then the paste having been mixed again in a special melanger is subjected to pressure in a screw press, in order to drive out the air so as to insure the preservation of the chocolate. It is next weighed out in half and quarter pounds, placed in molds on

I 18 HUYLER'S CHOCOLATES.

| a table, and submitted to a vigorous shaking, the | effect of which is to make the paste take the exact

$ shape of the molds, which reproduce on the tablets |

| the name of Hnyler's. These molds are at once \

sent down into the spacious cellar, specially con- |

| structed for the chocolate. |

This cellar is flagged with immense stones, and ^

| surrounded with thick flat stone tablets, sealed end- f

^ wise into the wall, and extending as shelves, on | | which the warm molds are deposited.

When the chocolate is ready to be taken from the ^

^ molds it is sent up to the folding room, where the |

| employees first wrap it in pure tinfoil, to keep out |

^ moisture and heat (the two great enemies of choco- ^

^ late) ; it is then wrapped, sealed, stamped, packed |

^ and put aside, waiting to be sent to the salesrooms ^

^ of the house. f

As to the processes of manufacture they are under ^

^ the supervision of Mr. John S. Huyler, and watched ^

| also with attentive and delicate care by a superin- ^

| tendent, whose great experience (here and in France) f

| in every branch of chocolate-making and profound |

| knowledge of cacao beans, assure to those products ^

| a uniformity of manufacture, as well as qualities that \

| invariably answer the description in the price-lists, |

| and respond in the most desirable manner to the |

2 tastes of the consumers. ^

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Chocolates,

IF chocolate has not attained the universal popu-

larity of coffee, it is nevertheless its superior as |

\ a food product, at once hygienic and agreeable. ^

\ The place it should occupy in our regimen gives it |

an importance, which is daily increasing; in place of |

\ poets it has its historians, who are physicians, chem- ^

\ ists, and famous gastronomists, and whose eminent |

\ opinions, based on positive facts of science, have |

\ more weight and authority than the fancies of the | \ imagination or the whims of fashion.

The use of chocolate was introduced into Spain ^

\ from Mexico at the beginning of the sixteenth century |

^ by the companions of Fernando Cortez. Thence it ^

\ crossed the Pyrenees in 1660, in the train of Maria |

\ Theresa, spouse of Louis XIV. It was at first deemed |

^ a great luxury to be enjoyed only at the tables of the ^

^ kings, princes and wealthy financiers of that period ; |

\ but it gained popularity by degrees, and to-day it has |

% become an almost universal aliment known and ^

% praised by every nation of Europe and America. ^

Chocolate can be used in various forms and ^

I generally agrees with all palates. It figures at the ^

% feast as well as in the daily routine of domestic life, \

I in sickness as well as in health. It is taken with |

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20 HUYLER'S CHOCOLATES.

^ every repast, at breakfast as well as supper, prepared either with water or milk ; at dinner in the form of

| entremets; at the soiree in ices, bonbons and cakes ; between meals*, and especially while travel- ing, it is eaten in the form of tablets, croquettes,

| sticks, wafers and cigarettes.

In England and the United States powdered cocoas are more extensively used than chocolate in tablets. The best quality of the latter, in which

| sugar has been incorporated through successive operations, should be preferred and adopted in

I future for the use of families.

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Culinary Preparation op chocolate,

/"^ REAT CARE is necessary in the preparation of ^-^ good chocolate, which, from the delicate nature of its composition is very susceptible to acquire bad flavor.

In cooking it, it is proper to employ, as far as possible, a chocolatiere, or pan of silver, porcelain, or well plated copper ; and for stirring, a hardwood spatula or silver spoon should be invariably used.

DIRECTIONS.

Break into small pieces the number of tablets corresponding to the number of cups needed ; put them into the pan and pour over them boiling water in sufficient quantity to entirely cover the broken pieces of chocolate ; let the pan stand off the fire without stirring for a few minutes, long enough to soften the chocolate ; then gently crush the contents until all is perfectly dissolved ; after which place the pan on a slow fire and add the necessary quantity of water and milk. Ten minutes' boiling will suffice to cook the chocolate ; let it then simmer near the fire for about five minutes or more without boiling.

Note. — Each h&lf pound cake is divided into six tablets, each tablet being the right quantity for one large cup.

22 HUYLER'S CHOCOLATES.

Brillat-Savarin, who was a true connoisseur in gastronomy, has given us a receipt which he ob- tained from the Superior of the Convent of Belley : When you wish to " take a good cup of chocolate," he said, " make it overnight in an earthen pot and leave it there, well covered ; a night's repose con- centrates it and gives it a velvety softness which renders it perfect. In the morning heat it without boiling. Cold or iced chocolate is also very agreeable."

Chocolate may be lightened by the addition of water, or made more nourishing by adding milk ; but we recommend that it always be dis- solved with boiling water, and that, to dissolve it, not less than one-third of the liquid needed for the complete preparation of the beverage be used.

The mode of preparing powdered cacao, or choco- late without sugar, is the same ; only the necessary quantity of sugar and flavoring must be added thereto according to taste.

Note.— Chocolates which thicken quickly and become like a sort of paste in cooking are far from the best; they are lumpy, grainy and are often combined with foreign substances. Good chocolate, on the contrary, being composed only of cacao and sugar, should always remain in a creamy state.

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Conclusion,

THE house of Huyler's (whose vogue daily in- *• creases, thanks to the superior and varied quality of its confections and bonbons) has at length at- tained the desideratum for its chocolates, which are appreciated and proclaimed the best. To reach this result nothing has been neglected ; no sacrifice or outlay in procuring the latest and best machinery has been considered too great, and to-day Huyler's Chocolate Manufactory is as complete and well- organized as the greatest establishments of the kind in Europe, and produces a thoroughly good choco- late, which is unsurpassed in purity and delicacy of composition, fineness of flavor and general ex- cellence.

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I CHOCOLATES. I