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Water, Making of Tea, Coffee, Etc: Chocolate

COCOA AND CHOCOLATE Average composition of cocoa and chocolate as purchased. - Atwater. Water Protein Fat Per cent. Per cent. Percent. Cocoa . . 4.6 21.6 28.9 Chocolate . . 5.9 12.9 48.7 Carbohydrates Ash Food Value Per cent. Per cent. Per lb. Cocoa . . 37.3 7.2 2.320 Cal. Chocolate . . 30.3 2.2 2.860 Cal. In tea and coffee, properties of the leaf and bean, respectively, soluble in water, are all that are used in the beverage, but in cocoa and chocolate, both of which are made from cocoa seeds or beans, the beans themselves, fine-powdered, form an integral part of the beverage. Then cocoa and chocolate become food as well as drink. Theobromine, the stimulating principle in cocoa beans, is much less pronounced in its effects than the corresponding principle in tea or coffee. The high percentage of fat present in the bean (see composition), though some of this is removed in the process of manufacture, together with the other food principles, renders the beverage too rich for use in conjunction with hearty food. As a rule, in making cocoa, follow the directions presented with the package, keeping in mind that, in general, boiling the mixture will improve it. In the manufacture of chocolate, starch is added, and thus beverages made from chocolate call for cooking. TWO CUPS OF CHOCOLATE One ounce of chocolate. Two tablespoonfuls of sugar. One-half cup of boiling water. One cup and one-half of hot milk (or part milk and part water). Melt the chocolate in a small saucepan set over the teakettle; add the sugar and half-cup of water, and cook and stir directly over the fire until smooth and glossy; continue cooking, stirring occasionally, about six minutes, then stir into the milk, scalded over hot water; beat with an egg beater about five minutes, and the chocolate is ready to serve.