Domestic science (Clark, Cornell home economics)

Roasted: moisture, 6.51%; cocoa butter, 49.24; theobromine, .43; starch, 10.43; cellulose, 3.1; other carbohydrates, 2.6; glucoside, 7.78; protein, 18.33 (mostly soluble), ash or mineral, 3.92. Explanation of Composition. Cocoa butter is a solid white inodorous fat used medicinally. It does not become rancid readily, is soluble in boiling alcohol, from which it crystallizes on cooling, melts at 86 degrees F. (30 degrees C.) as butter fat. Saponification yields oleic acid, etc. Theobromine is the active principle, or alkaloid, like caffeine in coffee, and was discovered in 1841. It occurs in nearly equal quantities in the husk and in the kernel. When pure it crystallizes in rhombic prisms. It is almost insoluble in benzol and petroleum spirits; is slightly soluble in cold water, alcohol, and chloroform; and is readily soluble in hot water and hot alcohol. With acids it forms crystalline compounds, among them nitrate and hydrochlorate. The gum resembles dextrine and is obtained from a cold water infusion of cocoa nibs in very small amount. Cocoa-red gives cocoa its characteristic color and is not found in the freshly gathered beans. It arises from the oxidation of the astringent principle, or natural tannin. It is partly soluble in alcohol and resembles resin. The astringent principle, or natural tannin, differs much from the tannin of tea or coffee. The volatile principle is produced during fermentation, modified by subsequent roasting, and dissolved by cold water. Adulterants and Substitutes. For adulteration of cocoa, animal fats, cocoanut oil, lard, flour and starch, chicory, chalk, Venetian red and iron-bearing earths are used. In the United States earthnuts, groundnuts, peanuts, and a kind of oily underground pea, roasted, are used for cocoa. In Spain, earthnuts, chestnuts or cypress, eschun, containing no theobromine, and cocoa leaves containing cocoaine like theine, are used. Cocoa Preparations. Soluble cocoa is a mixture of ground cocoa with starch or sugar. By boiling, a thick mucilage is produced in which cocoa is suspended, not dissolved, so that the term soluble is incorrect. Chocolate is cocoa ground up with sugar, and flavored with vanilla, sometimes with bitter almonds, cinnamon and other spices. It generally contains starch or flotir. Flake or rock cocoa is prepared from the whole seed nibs and husk, ground together into a paste. There are three grades, of which the second and third contain an excessive proportion of husk. Pressed cocoa, like Van Houten's, is prepared from the cocoa nibs and contains 33% cocoa butter. Granulated cocoa is prepared by reduction to coarse powder. The particles are covered with layers of starch or sugar. Food Value. Cocoa is used in cooking for beverage and confections. It is less stimulating and exciting than tea and coffee, but more nutritious than either of the others, especially in the form of chocolate, i.e. with the cocoa butter. However, chocolate is a heavier beverage than cocoa. In the digestion of cocoa and chocolate there is a residue of unabsorbed matter from the protein. Unlike tea, or even coffee, cocoa must be boiled to be agreeable. The infusion of cocoa made by steeping without boiling is bitter and unnutritious. Chocolate is more digestible if the oily scum which forms on the surface after boiling is removed. Chocolate — Home Recipe. Put four ounces of Baker's Chocolate, two tbsp. sugar, 2 tbsp. hot water (and a pinch of salt) in a small saucepan, and boil until smooth. Stir constantly. Add gradually 1 pt. of boiling water, and when ready for serving, add 1 pt. of hot milk. Use all milk and two squares of chocolate, if it is liked richer. It may be thickened with 1 tbsp. cornstarch wet in a little cold water, and the