56 The Fermentation of Cacao 



boiling those materials with moderately con- 

 centrated solution of caustic potash. It seems 

 probable that it is a certain concomitant of the 

 fat which causes the production of the flavour, 

 after being moderately oxidized during the 

 drying of the beans. Only seeds in which 

 the oxidizing enzymes have produced changes 

 can yield the true aroma by roasting, not the 

 fresh beans. 1 



In the manufacture of the cacao powder of 

 commerce the fat of the beans is more or less 

 removed, since a suitable powder cannot other- 

 wise be obtained, but in the direct manufacture 

 of chocolate this removal of the cacao fat can- 

 not be justified. It is claimed that cacao fat or 

 cacao butter is difficult of digestion, but in 

 reality cacao butter is as easily digestible as 

 cow's butter. Besides, the removal of fat also 

 diminishes the aroma of the chocolate. In the 

 manufacture of chocolate in Porto Rico, fer- 

 mented cacao seeds are placed in a small 

 baker's oven for about one hour, until the testa 

 have become very brittle and can be easily 

 removed. This roasting temperature is kept 

 considerably lower than that required for 



1 Fresh beans were crushed, washed with alcohol, and 

 the oil extracted with ether. Neither the extracted fat 

 nor the seed powder developed on moderate heating any 

 flavour resembling that of cacao ; only the alcoholic 

 extract yielded thus a very faint flavour of cacao. On 

 evaporation of the alcoholic extract another aromatic 

 odour is noticed. 



