Cocoa And Chocolate
The Tree, The Bean The Beverage

130 THE COCOA AND CHOCOLATE INDUSTRY The wrapping is done by machinery, and much attention is given to the appearance of the package. Old Gorgon Graham says, “ The package doesn’t count after the eye has been attracted to it, and in the end it finds its way to the scrap heap. It’s the quality of the goods inside which teils.” This is no doubt true in the long run, but to piease the eye is the first step towards pleasing the palate. Covering Chocolate. While plain chocolate deserves its popularity not only on account of its flavour but also because it is a convenient and. compact form of nourish-ment, the property that chocolate has of blending with most flavours and, in the form of an “ overcoat,” of protecting and preserving the confection inside, hasled to a huge development of the industry. Cremes, soft caramels, and liqueurs are covered in this way, as well as biscuits, roasted nuts, Turkish delight, nougat, and indeed almost everything that contains or harmonises with sugar. In 1922 some ingenious American created a boom in chocolate-covered ices, which were sold under the quaint name of “ Eskimo pie.” Covering chocolate may be prepared in the same way as plain chocolate, save that more cacao butter must be added to give the necessary fluidity. The best covering is done by hånd, the “ centre ” being dipped on a fork into a little bowl of chocolate, but there are two wonderful machines, the Enrober and the Enpholda, which do good work. An army of cremes are marched on a wire band straight through a miniature Cascade of chocolate and come out enrobed, or enfolded, in a covering of chocolate. The production and boxing of chocolate-covered goods in all their variety of substance, form and decora-tion entail much hånd work, and are the greatest labour-absorbing items in the cocoa and chocolate industry.