D. de Quelus

“ Of the Oil or Butter of Chocolate.
Chocolate Kernels are a Fruit very oleaginous, but the Oil is very closely united with the other Principles, that it requires a great deal of Labour to separate it, and to make it pure. The three common Ways to extract Oils, are by Distillation, Expression, and Decoction; we reject the first as being very imperfect, because the Violence of the Fire alters the Nature of all Oils that are extracted that way. The Success will answer no better by Expression, because that which is got will be very impure and in very small Quantity. ”

“ They take Chocolate that is roasted, cleaned, and ground upon the Stone, they throw the Paste into a Pan of boiling Water over a clear Fire; they let it boil till almost all the Water is consumed, then they pour more Water upon it till the Pan is full; the Oil ascends to the Top in proportion as the Water cools, and grows to the Consistence of Butter. If this Oil is not very white, it needs only be melted in a Pan full of hot Water, where it will be disengaged and purified from the red and terrestrial Particles that remain. ”