34 THE CHOCOLATE-PLANT. 



adding caustic or carbonated alkalies to them before they are used. 

 And yet chemical processes analogous to these have been de- 

 vised and are sometimes used with regard to cocoa. In most cases 

 these added substances are detected in the increased amount of 

 mineral matters found in the ash after burning the preparation. 

 The amount of ash in pure cocoa is about four per cent. Any- 

 appreciable amount above this may be attributed to the admixture 

 of mineral matters used in the preparation. 



The oil in pure chocolate-seeds is about fifty per cent of the 

 whole weight. Although the oil is exceedingly bland and free 

 from rancidity, it has been found expedient in some cases to 

 withdraw a part of this oil, leaving a smaller amount in the prod- 

 uct. This is the method pursued in the manufacture of the 

 powdered cocoas. With this reduction in the quantity of oil, 

 the resultant beverage is less likely to disagree with delicate 

 digestion. 



It is in all cases of the first importance to obtain only pure 

 cocoa of the highest quality, free from any admixture of foreign 

 matter, such as the alkalies or their carbonates ; and further, the 

 product ought to be of the greatest degree of fineness. With 

 regard to the flavors added to chocolate, it is perhaps needless to 

 say that they should be of the utmost degree of purity. This is 

 especially true of vanilla, which owing to its high cost is frequently 

 replaced by artificial flavors. There is, in one respect, a notable 

 difference between sweet chocolate and cocoa : the former may be 

 flavored, the latter should never be. A pure cocoa must be abso- 

 lutely dependent on its own delicious, natural odor and flavor. No 

 addition of any substance of any kind is admissible. 



