FOOD VALDE OP CACAO, ETC. HI 



paste Vieconips perfectly smooth and even. If sweet chocolate is 

 desired to be made, sugar should be added ; if " unsw('etened " 

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

 sizes of blocks or rolls as may suit the fanc}' 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 

 "htiurs' time, after which they can bw transported an}' distance. 

 The operations of roasting and grinding should always be done 

 in dry weather. 



No adulteration is required, but still to suit some palate.=. 

 Vanilla. Nutmeg, Cloves, Ciniiiunoii, and various spices may be 

 added, but these combinations are in our estimation not equal 

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

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

 "Vkhich 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 :^GiaLe about half an ounce of ball chocolate into an 

 enamelled saucepan, adding sufficient boiling water to cover it ; 

 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 icmoved 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 ]0U° Fahrenheit which is expressed from the paste 

 of the Caca<j-bean by piessuie while subject to steam or sun 

 beat. On cooling it becomes an opaque drj' chocolate colored 

 substance, somewhat brittle and shows a waxy fracture. The 

 coloiing is easily removed by filtering. while hot, through animal 

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

 choci-late odour and a bland flavour, and is much u^ed for phar- 

 maceutical preparations. It is chiefly remarkable for having but 

 little tendency to lancidity. 



From the fact that clean fats have a remarkable affinity for 

 the v<)latile or essential oils, it appears probable that a propor- 

 tion of tlie aroma of chocolate is lost bj' 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 course. Usually the less the manufacturer adulterates a 

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

 business, but in Cacao the con\ei-e appears to be the case. It 

 is clear that more Cacao would be .sold if the mixtuie of foreign 

 substances was disallowed, ai.d tlie planter would iu Cousequtuce 

 n-eap a decided benefit 'from the gieatcr demaud. 



