Foods, their selection and preparation

Chocolate sticks and burns readily. To prevent this it should be melted over hot water or very low heat, or in a small amount of milk or water. It should be heated to the boiling temperature in order to cook the starch. There is enough fat present in choc¬ olate to separate the starch grains so that it can be added directly to hot liquids without lumping. When liquid is added, it should be hot, since a low temperature hardens the fat in the chocolate with the result that the chocolate blends with the liquid less easily. Cocoa, on the other hand, blends readily with cold liquid, since the fat content is low. It behaves like dry starch and will lump if combined directly with hot liquid. The starch grains should be separated with sugar or with a small amount of cold liq¬ uid before combining. Like chocolate, cocoa [345] should be boiled to cook the starch. Thor¬ ough cooking improves both flavor and di¬ gestibility, and gives a beverage made with these products more body. Cooking holds the starch in suspension, preventing sep¬ aration of the cocoa or chocolate. Both chocolate and cocoa (except Dutchprocess cocoa) contain tartaric and acetic acid. Because of the presence of these acids soda may be used with them for leavening. The acid content is low, however; rarely is there enough present to curdle milk. Cocoa and chocolate may be substituted one for the other, but the difference in fat content should be considered for the best results. Except for the difference in fat, 3 tablespoons on the average of cocoa is equivalent to 1 square (one ounce) of choc¬ olate. Beverage Chocolate or Cocoa. In prepar¬ ing a beverage of chocolate or cocoa, the aim is to have a smooth, well-blended product, with the starch thoroughly cooked and the chocolate flavor enhanced by the addition of sugar and a trace of salt. Both the flavor and nutritive value are improved by the use of milk for most of the liquid. To 1 measuring cup of hot milk, basic proportions for hot chocolate or cocoa are these: 1 tablespoon cocoa (or J to \ square chocolate), j to 1 tablespoon sugar, a few grains salt, and 2 tablespoons water. Com¬ bine the cocoa or chocolate, sugar, salt, and water in a small saucepan and heat it slowly to the boiling point, stirring con¬ stantly. Add this paste to the hot milk in a double boiler. Cover and heat to serv¬ ing temperature. If desired the hot bev¬ erage may be flavored with vanilla, and each cup garnished with whipped cream. Skim milk, whole milk, evaporated milk, or dry-milk powder (made up with water) may be used. Chilled or iced chocolate or cocoa may be made in the same way and chilled before serving. This drink is sometimes called "chocolate milk.” One thing to guard against in the prep¬ aration of these beverages is the formation of a scum on the milk as it heats. (See page 123.) This can be prevented by avoid¬ ing any unnecessary heating of the milk, by keeping the milk covered during heat¬ ing, and by agitation or beating. It is a good practice to beat hot chocolate or cocoa just before serving. For making either a hot beverage or cold chocolate milk, it is a big time-saver to keep a chocolate sirup in the refrigerator. The following proportions make such a sirup. Chocolate Sirup 1 cup cocoa (or 5 to 6 1 teaspoon salt squares chocolate) 1 cup hot water 1 cup sugar 1 tablespoon vanilla, if desired