13. Cooling the Chocolate 162 a) Cooling in Chambers. b) Cooling in Closets. V. Special Preparations 176 a) Chocolate Lozenges and Pastilles 176 b) “Pralinés” or coated goods 182 B. =The Manufacture of Cocoa Powder and “Soluble” Cocoa= 195 a) The various methods of disintegrating or opening up the tissues of cacao 195 b) Methods of disintegration 197 1. Preliminary Treatment of the Beans 197 2. Expression of the Fat 199 3. Pulverising and Sifting the defatted Cacao 209 c) Disintegration after Roasting 216 1. Disintegration ~prior~ to Pressing 217 2. Disintegration ~after~ Pressing 224 3. Opinions to these methods 225 C. =Packing and Storing of the Finished Cacao Preparations= 228 a) General hints 228 b) Suitable storage 228 c) Machines for packing en masse 229 Third Part: =Ingredients used in the Manufacture of Chocolate= A. =Legal enactments. Condemned ingredients= 230 B. =Ingredients allowed= 231 I. Sweet Stuffs 231 a) Sugar 231 b) Saccharin and other sweetening agents 234 II. Kinds of Starch, Flour 236 1. Potato starch or flour 236 2. Wheat starch 236 3. Dextrin 237 4. Rice starch 237 5. Arrowroot 237 6. Chestnut meal 238 7. Bean meal 238 8. Salep 238 III. Spices 238 a) General Introduction 238 b) Vanilla 241 c) Vanillin 243 d) Cinnamon 246 e) Cloves 247