FOOD VALUE OF CACAO, ETC. Ill 



paste becomes perfectly smooth and even. If sweet chocolate is 

 ilesired to be made, sugar should be added ; if " unsweetened " 

 nothing more has to be done but to make the paste up into such 

 sizes of blocks or rolls as may suit the fancy of the manufacturer 

 or the. convenience of housewife. These balls, rolls, or blocks 

 are then allowed to set or harden, which they will do in a few 

 hours' time, after which they can be transported any distance. 

 The operations of roasting and grinding should always be done 

 in drv weather. 



No adulteration is required, but still to suit some palates, 

 Vanilla. Nutmeg, Cloves, Cinnamon, and various spicks may be 

 added, but these combinations are in our estimation not equal 

 to the flavour of the viryin Cacao, provided the volatile essential 

 oil has not been destroyed during the process of roasting, during 

 which process it appears to be developed. 



A cup of m- st delicious chocolate can be made from the 

 rolled or caked Cacao in about three minutes, in the following 

 manner: Grate about halt an ounce of bail chocolate into an 

 enamelled saucepan, adding sufficient boiling water to cover it 5 

 let it simmer for two or three minutes, add sugar and hot milk to 

 taste and serve. If preferred equal parts of milk and water 

 may be used. The substance removed from the bean as fat 

 by the more elaborate methods in which Cacao is prepared is 

 known as " Cacao-butter." This is a valuable concrete fat 

 melting at 100 Fahrenheit which is expressed from the paste 

 of the Cacao-bean by pressure while subject to steam or sun 

 heat. On cooling it becomes an opaque dry chocolate colored 

 substance, somewhat brittle and shows a waxy fracture. The 

 coloring is easily removed by filtering while hot, through animal 

 charcoal, when the fat becomes a clean white. It has a pleasant 

 chocolate odour and a bland flavour, and is much used for phar- 

 maceutical preparations. It is chiefly remarkable for having but 

 little, tendency to rancidity. 



From the fact that clean fats have a remarkable affinity for 

 the volatile or essential oils, it appears probable that a propor- 

 tion of the aroma of chocolate is lost by the removal of the 

 Cacao-butter, and this fact would alone account for the 

 superiority of the flavour of that Cacao in which the natural fat 

 is all present, over that from which it has been removed. 

 Which way the manufacturer must make it, the public decides 

 of cour.se. Usually the less the manufacturer adulterates a 

 pure article, the better are his prospects for the future of his 

 business, but in Cacao the converse appears to be the case. It 

 is clear that more Cacao would, be sold if the mixture of foreign 

 substances was disallowed, ar;d the planter would in consequence 

 reap a decided benefit from the greater demand. 



