Manufacture of basic chocolate liquor

Claim 1

THE MANUFACTURE OF BASIC CHOCOLATE LIQUOR COMPRISING A CONTINUOUS PROGRESSIVE SERIES OF STEPS AS FOLLOWS: TAKING RAW CACAO SEED AND SUBJECTING THEM TO A CONTINUOUS ROASTING STAGE, COLLECTING AND SIMULTANEOUSLY COOLING THE ROASTED SEEDS WHILE EXPELLING SOME OF THE ACRID GASES FROM THE ROASTED SEEDS, CRACKING THE ROASTED SEED AND FANNING THE CRACKED SEED TO SIMULTANEOUSLY FURTHER COOL THE SEED AND REMOVE THE SHELLS AND MORE OF THE ACRID GASES FROM THE CRACKED SEED, TRANSFERRING THE CRACKED ROASTED SEED AND GRINDING THE SAME, COLLECTING THE GROUND SEED AND TRANSFERRING AND SUBJECTING THE SAME TO AN HOMOGENIZING TREATMENT, AGAIN COLLECTING THE TREATED SEED PRODUCT AND TRANSFERRING IT TO AN AIR COOLING TREATMENT AND THEREBY REMOVE STILL MORE OF THE ACRID GASES THEREFROM, AGAIN TRANSFERRING AND SUBJECTING THE TREATED SEED PRODUCT TO A FURTHER HOMOGENIZATION, THEN COLLECTING AND HEAT-TREATING THE MATERIAL TO MAINTAIN THE SAME IN A RANGE OF TEMPERATURE REQUIRED FOR THE PASTEURIZATION OF THE TREATED MATERIAL, SAID TEMPERATURES BEING MAINTAINED THROUGHOUT, AT LEAST, THE MAJOR PORTION OF THE WHOLE PROCESS AND SIMULTANEOUSLY REMOVING STILL MORE OF THE ACRID GASES BY CIRCULATING AIR, FINALLY AGAIN HOMOGENIZING THE TREATED SEED PRODUCT TO A HIGHLY REFINED CONDITION AND TRANSFERRING THE SAME TO A STORAGE TANK, THEREBY ELIMINATING THE PROCESS STEPS INVOLVED BY THE USE CONCHES AND MELANGUERS, WHEREBY A HIGH QUALITY REFINED BASIC CHOCOLATE LIQUOR IS PRODUCED IN A MINIMUM OF TIME.