Zenlea describes the following types of cocoas : ( 1 ) Semi-cocoas, not on
the market in powder form, with 32 to 45 per cent fat content, and used
for fine quality ice cream and icings. (2) High-quality cocoas containing 25
to 35 per cent fat. A higher fat content would prevent their preparation
in powder form and a lower fat content causes loss of aromatic constitu-
ents. (3) Breakfast cocoas contain not less than 22 per cent cocoa butter.
(4) Semi-dry cocoas contain 15 to 18 per cent fat and are used for malted-
milk mixtures and other products in which with more fat there is difficulty
in keeping the fat uniformly distributed, and with less fat the cocoa flavor
is too strong. (5), (6), and (7) Dry, extra dry, and very dry cocoas con-
tain 10 to 12, 8 to 9, and 6^ to 7% per cent of fat, respectively. (8)
Solvent extracted cocoas contain from 0.5 to 3.0 per cent fat and have
practically no chocolate flavor. And (9) prepared cocoas, which are cocoa
mixtures containing such materials as sugar, skim milk, and malt.
The less the fat content of the cocoa the more readily it absorbs moisture
from the air and the greater its thickening power when combined with
water.
Zenlea declares the ideal temperature and humidity for storing cocoa to
be 60-70°F. and 50-65 relative humidity. Heat, vibration, and moisture
cause cocoa to lump and lose its apparent color, which makes it more diffi-
cult to mix, though its quality may not be damaged.
The use of chocolate and cocoa in cake. The factors influencing the color
of chocolate cake may be listed as follows. ( 1 ) Reaction. This is probably
the most important factor in producing a red mahogany-colored chocolate
cake, the cakes having this color usually having an alkaline reaction. Grewe
states that the "color constituent of chocolate is yellow at pH 5 and changes
to red at pH 7.5," but she does not state what this color constituent is.
Schaal states that whenever the pH of the finished cake is above 7.9,
the soda taste is pronounced and objectionable. He recommends that hot
water and soda should not be mixed nor the soda combined with the choco-
late and hot water, for leavening gas is lost and the cake color is a too
**foxy" red. The soda, he says, may be creamed with the shortening and
cocoa, or it may be dissolved in the cold milk. In addition, the soda may be
mixed with the flour.
Chocolate has a slight acidity which will neutralize a small amount
CHOCOLATE CAKE 515
of soda, but many chocolate cake recipes call for an excess of soda, which
gives an alkaline reaction. As the excess is increased, the soapy, bitter,
alkaline flavor of the soda becomes more evident. Sweet milk and soda are
likely to impart a deeper red or mahogany shade than sour milk and soda,
for the acidity of the sour milk neutralizes a part or all of the alkalinity of
the soda, the extent depending upon the amount of soda used. The use of
soda, whether enough is used to give an alkaline reaction or not, always
darkens the color; a lighter shade is obtained with baking powder. This
darkening is probably due to the tannin constituents, for similar results
are obtained with molasses or sorghum in gingerbread, the shade being
darker with soda and lighter when baking powder is used.
Page 408
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Zenlea describes the following types of cocoas : ( 1 ) Semi-cocoas, not on
the market in powder form, with 32 to 45 per cent fat content, and used
for fine quality ice cream and icings. (2) High-quality cocoas containing 25
to 35 per cent fat. A higher fat content would prevent their preparation
in powder form and a lower fat content causes loss of aromatic constitu-
ents. (3) Breakfast cocoas contain not less than 22 per cent cocoa butter.
(4) Semi-dry cocoas contain 15 to 18 per cent fat and are used for malted-
milk mixtures and other products in which with more fat there is difficulty
in keeping the fat uniformly distributed, and with less fat the cocoa flavor
is too strong. (5), (6), and (7) Dry, extra dry, and very dry cocoas con-
tain 10 to 12, 8 to 9, and 6^ to 7% per cent of fat, respectively. (8)
Solvent extracted cocoas contain from 0.5 to 3.0 per cent fat and have
practically no chocolate flavor. And (9) prepared cocoas, which are cocoa
mixtures containing such materials as sugar, skim milk, and malt.
The less the fat content of the cocoa the more readily it absorbs moisture
from the air and the greater its thickening power when combined with
water.
Zenlea declares the ideal temperature and humidity for storing cocoa to
be 60-70°F. and 50-65 relative humidity. Heat, vibration, and moisture
cause cocoa to lump and lose its apparent color, which makes it more diffi-
cult to mix, though its quality may not be damaged.
The use of chocolate and cocoa in cake. The factors influencing the color
of chocolate cake may be listed as follows. ( 1 ) Reaction. This is probably
the most important factor in producing a red mahogany-colored chocolate
cake, the cakes having this color usually having an alkaline reaction. Grewe
states that the "color constituent of chocolate is yellow at pH 5 and changes
to red at pH 7.5," but she does not state what this color constituent is.
Schaal states that whenever the pH of the finished cake is above 7.9,
the soda taste is pronounced and objectionable. He recommends that hot
water and soda should not be mixed nor the soda combined with the choco-
late and hot water, for leavening gas is lost and the cake color is a too
**foxy" red. The soda, he says, may be creamed with the shortening and
cocoa, or it may be dissolved in the cold milk. In addition, the soda may be
mixed with the flour.
Chocolate has a slight acidity which will neutralize a small amount
CHOCOLATE CAKE 515
of soda, but many chocolate cake recipes call for an excess of soda, which
gives an alkaline reaction. As the excess is increased, the soapy, bitter,
alkaline flavor of the soda becomes more evident. Sweet milk and soda are
likely to impart a deeper red or mahogany shade than sour milk and soda,
for the acidity of the sour milk neutralizes a part or all of the alkalinity of
the soda, the extent depending upon the amount of soda used. The use of
soda, whether enough is used to give an alkaline reaction or not, always
darkens the color; a lighter shade is obtained with baking powder. This
darkening is probably due to the tannin constituents, for similar results
are obtained with molasses or sorghum in gingerbread, the shade being
darker with soda and lighter when baking powder is used.