FOOD VALUE AND MANUFACTURE 253 



oti, in the same way as the temperature of a factory is 

 maintained at a high point in all work-rooms where first- 

 class manufacture is carried on. No adulteration is 

 required, but still to suit some palates vanilla, nutmeg, 

 cloves, cinnamon, and various spices may be added, but 

 these combinations are, in our estimation, not equal to 

 the flavour of virgin cacao, provided the volatile essential 

 X)il has not been destroyed during the process of roasting, 

 during which process it appears to be developed. 



A cup of delicious chocolate can be made in about three 

 minutes in the following manner : Grate about | oz. of 

 ball chocolate into an enamelled saucepan, adding sufficient 

 boiling water to cover it ; let it simmer for several minutes, 

 then 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 under which cacao is prepared is known 

 as cacao-butter. This is a valuable concrete fat, melting 

 at 100 ° F., 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-coloured 

 substance, somewhat brittle, and shows a waxy fracture. 

 The colouring 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 pharmaceutical 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 proportion of the aroma of chocolate may be lost by 

 the removal of the cacao-butter, and this fact would 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. Usually the less the manufacturer adulterates 

 a pure article the better are the 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 



