8o COCOA : ALL ABOUT IT. 



however, to term such articles Chocolate, or Chocolate powder 

 (certainly not Cocoa) when the proportion of Cocoa does not 

 amount to one-tenth part of the whole. 



We have samples of such articles before us that have been 

 palmed on to the public as " Soluble Cocoa." We cannot admit 

 under any circumstance that the addition of starch improves the 

 quality. It may be that some prefer their Cocoa thick, but while 

 the addition of farinaceous substances are made to absorb the 

 excess of butter and to make it " soluble," it must not be 

 forgotten that it takes the form of an emulsion, and therefore 

 cannot be so wholesome as food. 



We now come to the still more difficult and subtle question 

 of the addition of alkali in the preparation of pure Cocoa, partly 

 deprived of its natural butter, such addition being altogether un 

 necessary, as Cocoa can be obtained in three distinct forms, all 

 absolutely free from any admixture. 



First, as Cocoa Nibs.— The natural broken segments of the 

 roasted Cocoa bean after the shell has been removed. This is 

 prepared for the table as an infusion — like tea or coffee — but 

 requires some time to simmer before the full alkaline strength 

 is extracted. In this case the albuminous portion of the nibs and 

 the butter are wasted. 



Second, as Consolidated Nibs. — Cocoa nibs ground between 

 heated stones, from which the Cocoa flows in the consistency of 

 cream, and, when cool, hardens into a brittle cake of Cocoa ; this 

 contains all the Cocoa Butter. It is specially recommended for 

 some constitutions, but is too rich for most, and is not easily 

 prepared for the table. 



