Foods, their selection and preparation

The stimulating quality of these beverages is contributed by the alkaloid theobromine, which is similar to caffeine in composition. A smaller amount is present than in either tea or coffee, so that the beverage is less stimulating. There is also less tannin present, but there is sufficient to contribute to both flavor and color. Roasting changes some of the tannin to an insoluble form. This is partly responsible for the reddish color, which is considered desirable. The carbo¬ hydrate is mainly starch, but during the roasting some of this is changed to. dextrins and sugars. [344] Table LXV • Proximate Composition of Chocolate and Cocoa Water Protein Fat Carbohy¬ drates Minerals Chocolate . Cocoa . Per cent 5.9 4.6 Per cent 12.9 21.6 Per cent 48.7 28.6 Per cent 30.3 37.7 Per cent 2.2 7.2 Table LXV gives the average proximate composition of chocolate and cocoa. As can readily be seen by a study of the composition of cocoa and chocolate and the methods of preparing them, they are more than beverages; they are foods rich in nu¬ trients which furnish energy in the form of starch, protein, and fat, and also supply building material from the protein and ash constituents. Usually milk and sugar are added to the cocoa or chocolate and thus further increase the nutritive value in pro¬ portion to the amounts of these added. Selection and Buying. There are many brands of chocolate and cocoa on the mar¬ ket, varying in color, flavor, and cost. As with tea and coffee, flavor and color depend upon personal taste, and price is not a guide to selection. It is well to experiment, find the brand preferred, and then stick to it. Chocolate is available in cakes and pack¬ ages of one-fourth pound to two pounds each. Half-pound and pound cakes are most com¬ mon. There are large cakes for the wholesale trade. For the retail trade, regardless of the size of cake or package, chocolate is marked off or cut into squares of one ounce each, for easy measuring. Chocolate may be obtained as bitter or regular, sweet, and milk. Sweet and milk chocolate are available in both cakes and chips or bits. The bits are usually put up in packages or cellophane bags of onefourth, one-half, or one pound. Cocoa, either regular or Dutch process, is available in tin or in cardboard cartons, vary¬ ing from one-fourth to one pound and even larger. One pound is the most common size. The Dutch-process cocoa is less acid, less bit¬ ter, and darker in color than the natural. The cocoas are of high, medium, and low fat content, and vary accordingly in richness. Care and Storage. Because of the fat con¬ tent, chocolate and cocoa should be stored in airtight containers, in a cool dark place. In warm weather, chocolate may be kept in the refrigerator, if desired. If allowed to get warm the cocoa butter begins to melt and come to the surface, where it hardens if the temperature is lowered, forming un¬ attractive white patches. Use in Cookery. Chocolate and cocoa are fairly modern products. Today, in addition to their use in beverages, chocolate and cocoa are used to flavor many kinds of desserts the world over, including cakes, pies, puddings, souffles, and sauces. They are used exten¬ sively in ice cream and candies. The United States uses chocolate and cocoa in cookery in greater quantities than any other country.