(_b_) _Mixing in the Sugar._

Some makers use clear crystalline granulated sugar, others disintegrate
loaf sugar to a beautiful snow-white flour. The nib, coarse or finely
ground, is mixed with the sugar in a kind of edge-runner or
grinding-mixer, called a _melangeur_. As is seen in the photo, the
_melangeur_ consists of two heavy mill-stones which are supported on a
granite floor. This floor revolves and causes the stationary mill-stones
to rotate on their axes, so that although they run rapidly, like a man
on a "joy wheel," they make no headway. The material is prevented from
accumulating at the sides by curved scrapers, which gracefully deflect
the stream of material to the part of the revolving floor which runs
under the mill-stones. Thus the sugar and nib are mixed and crushed. As
the mixture usually becomes like dough in consistency, it can be neatly
removed from the _melangeur_ with a shovel. The operator rests a shovel
lightly on the revolving floor, and the material mounts into a heap upon
it.

[Illustration: CHOCOLATE MELANGEUR.
Reproduced by permission of Messrs. Lake. Orr & Coy. Ltd.]

[Illustration: PLAN OF CHOCOLATE MELANGEUR.]

[Illustration: CHOCOLATE REFINING MACHINE.
Reproduced by permission of Messrs. J. Baker & Sons, Willesden.]

(_c_) _Grinding the Mixture._

The mixture is now passed through a mill, which has been described as
looking like a multiple mangle. The object of this is to break down the
sugar and cacao to smaller particles. The rolls may be made either of
granite (more strictly speaking, of quartz diorite) or of polished
chilled cast iron. Chilled cast iron rolls have the advantage that they
can be kept cool by having water flowing through them. A skilled
operator is required to set the rolls in order that they may give a
large and satisfactory output. The cylinders in contact run at different
speeds, and, as will be seen in the diagram, the chocolate always clings
to the roll which is revolving with the greater velocity, and is
delivered from the rolls either as a curtain of chocolate or as a spray
of chocolate powder. It is very striking to see the soft
chocolate-coloured dough become, after merely passing between the rolls,
a dry powder--the explanation is that the sugar having been more finely
crushed now requires a greater quantity of cacao butter to lubricate it
before the mixture can again become plastic. The chocolate in its
various stages of manufacture, should be ke