(a) Preparing the Nib or "Mass."

1. Cocoa and Chocolate
2. Their History from Plantation to Consumer
3. London, Chapman and Hall, Ltd. 1920.
4. Preface
5. Contents
6. List of Illustrations
7. Introduction
8. Cacao or Cocoa?
9. Cacao Beans and Coconuts.
10. Chapter I
11. Cocoa and Chocolate—a Sketch of Their History
12. Original Home of Cacao.
13. Montezuma—the First Great Patron of Chocolate.
14. The Fascination of Chocolate.
15. Cacao Beans as Money.
16. Derivation of Chocolate.
17. First Cacao in Europe.
18. Chocolate Houses and Clubs.
19. Tax on Cacao.
20. Duty on Cacao.
21. Introduction of Cocoa Powder.
22. Growing Popularity of Cacao Preparations.
23. Chapter II
24. Cacao and Its Cultivation
25. Climate Necessary.
26. Factors of Geographical Distribution.
27. The Cacao Tree.
28. The Flowers, Leaves and Fruit.
29. The Cacao Pod.
30. Botanical Description.
31. Varieties of Theobroma Cacao.
32. Extremes of Characteristics.
33. The Cacao Plantation.
34. Clearing the Land.
35. Suitable Soil.
36. Manure.
37. Planting.
38. Shade: Temporary and Permanent.
39. Form of Tree-growth Desired: Suckers.
40. Diseases of the Cacao Tree.
41. Chapter III
42. Harvesting and Preparation for the Market
43. Gathering and Heaping.
44. Breaking and Extracting.
45. Fermenting.
46. Changes during Fermentation.
47. Cacao Beans
48. Loss on Fermenting and Drying.
49. The Washing of Cacao.
50. Claying, Colouring, and Polishing Cacao.
51. The Weight of the Cured Cacao Bean.
52. The Yield of the Cacao Tree.
53. The Kind of Cacao that Manufacturers Like. [6]
54. Chapter IV
55. Cacao Production and Sale
56. World Production of Cacao.
57. Cacao Production of the Chief Producing Areas of the World.
58. South American Cacao.
59. Cacao Beans Exported.
60. The West Indies.
61. Cacao Beans Exported.
62. African Cacao.
63. Cacao Beans Exported.
64. Production of Cacao on the Gold Coast.
65. CACAO MARKETS. From the Plantation to the European Market.
66. Difficulties of Buying.
67. Cacao Sales.
68. Prices and Quotations.
69. The Call of the Tropics.
70. The Planter's Life.
71. Chapter V
72. The Manufacture of Cocoa and Chocolate
73. Early Methods in the Tropics.
74. Early European Manufacture.
75. Modern Practice.
76. (a) Arrival at the Factory.
77. (b) Sorting the Beans.
78. (c) Roasting the Beans.
79. (d) Removing the Shells.
80. (e) Breaking the Bean into Fragments.
81. (f) Separating the Germs.
82. (g) Blending.
83. (h) Grinding the Cacao Nibs to Produce Mass.
84. (i) Pressing out the excess of Butter.
85. (j) Breaking Down the Press Cake to Cocoa Powder.
86. (k) Sieving.
87. (l) Packing.
88. Chapter VI
89. The Manufacture of Chocolate
90. Specimen Outline Recipe.
91. (a) Preparing the Nib or "Mass."
92. (b) Mixing in the Sugar.
93. (c) Grinding the Mixture.
94. (d) Conching.
95. (e) Flavouring.
96. (f) Moulding.
97. Specimen Outline Recipe.
98. Milk Chocolate.
99. Specimen Outline Recipe.
100. Chapter VII
101. By-Products of the Cocoa and Chocolate Industry
102. Cacao Butter.
103. Analytical Figures for Cacao Butter.
104. Export of Cacao Butter.
105. Imports of Cacao Butter.
106. Imports of Cacao Butter.
107. Cacao Shell.
108. Analysis of Cacao Shell.
109. Food Units.
110. Cacao Shell.
111. Average Price Per Ton.
112. Price Per Food Unit.
113. Chapter VIII
114. The Composition and Food Value of Cocoa and Chocolate
115. Food Value of Cacao Beans.
116. Average Composition and Fuel Value of Freshly Roasted Cacao Beans (Nibs).
117. Food Value of Cocoa.
118. Average Composition and Fuel Value of Untreated Cocoa.
119. Comparison of Energy-Giving Power of a Pint of Tea, Coffee and Cocoa.
120. How to Make a Cup of Cocoa.
121. Digestibility of Cocoa.
122. Stimulating Property of Cocoa.
123. "Soluble" Cocoa.
124. Food Value of Chocolate.
125. Average Composition and Fuel Value of English Eating Chocolate.
126. Fuel Value of Foodstuffs.
127. Food Value of Milk Chocolate.
128. Analysis and Fuel Value of Milk Chocolate.
129. Chapter IX
130. Adulteration and the Need for Definitions
131. Cocoa.
132. Chocolate.
133. Chapter X
134. The Consumption of Cacao
135. Great Britain.
136. Cacao Beans Cleared for Home Consumption.
137. Cacao Beans Imported into United Kingdom.
138. Cacao Beans Imported into United Kingdom.
139. Value of Cacao Beans Imported into the United Kingdom (to Nearest £1,000).
140. World Consumption.
141. World's Consumption of Cacao Beans.
142. Bibliography
143. Books on Cocoa and Chocolate Arranged in Order of Date of Publication.
144. 1600-1700
145. 1701-1800
146. 1801-1900
147. MODERN WORKS, 1901-1920. (a) Cacao Cultivation.
148. (b) Chocolate Manufacture.
149. (c) General.
150. Periodicals.

Appendices

1. Index
2. The Project Gutenberg eBook of Cocoa and Chocolate: Their History from Plantation to Consumer
3. The Full Project Gutenberg™ License