Sections:

The fruit of the cacao tree is in the form of pods from 6 to 10 inches in length and 3 to 4 inches in diameter. These pods are filled with a white, pulpy mass in which are embedded from twenty to forty seeds about twice the size and very much the shape of kidney beans. Fig. 10 shows the three stages of the treatment through which the seeds are put before they can be used for a beverage. After they are removed from the pod, they are fermented and then dried, when they appear as at a.

In this form they are packed in bags and distributed. The beans are then roasted to develop their flavor and are crushed into small pieces called cocoa nibs, as shown at b.

The cocoa nibs are then ground fine, when they become almost a liquid mass because of the very large amount of fat contained in cocoa. To make the ordinary bitter chocolate used so extensively for cooking purposes, this mass is run into shallow pans, where it hardens as it cools. It is often flavored and sweetened and then forms the confection known as sweet chocolate.

The application of pressure to bitter chocolate extracts considerable fat, which is known as cocoa butter and is used largely in creams and toilet preparations. The remaining material is ground into a powder, as shown at c, and becomes the commercial cocoa.

To prevent the formation of a large amount of sediment in the bottom of the cup, cocoa is treated with various kinds of alkali. Some of these remain in the cocoa and are supposed to be harmful if it is taken in any quantity. The cocoas that are treated with alkali are darker in color than the others. The Dutch cocoas are considered to be the most soluble and also contain the most alkali.

SELECTION OF COCOA AND CHOCOLATE.--Chocolate is usually pure in the form in which it is sold, because it does not offer much chance for adulteration. However, the volume of cocoa can be easily increased by cheaper materials, such as starch, ground cocoa shells, etc. Cocoa so adulterated should be avoided if possible. Generally the best brands, although higher in price than others, are free from adulteration, and from these a selection should be made. The particular brand of chocolate or cocoa to buy must be governed by the taste of those to whom it is to be served. PREPARATION OF COCOA AND CHOCOLATE 65. As a beverage, cocoa probably has greater use than chocolate; still there are some who prefer the flavor of chocolate to that of cocoa. Directions for preparing beverages from both of these materials are given, with the intention that the housewife may decide for herself which one she prefers to use. For either one, any ordinary saucepan or kettle may be used, but those made of enamel or aluminum are best. Of these two materials, aluminum is the better, for milk is less liable to scorch in a vessel of this kind than in one of any other material.

When chocolate is to be used for a beverage, the amount required varies with the strength desired. Recipes for bitter chocolate usually give the amount in squares, but no difficulty will be experienced in determining the amount, for the cakes of chocolate are marked in squares of 1 ounce each. If sweet chocolate is used, less sugar should, of course, be added to the beverage.

In all but the first of the recipes that follow, it will be observed that milk is used for a part of the liquid. The quantity given makes an excellent beverage, but more or less may be used if desired. However, if the quantity of milk is changed, the quantity of water should be changed accordingly.

Condensed or evaporated milk may be utilized very nicely in the making of these two beverages. Milk of this kind should, of course, be diluted, a half-pint can requiring 2 to 3 cupfuls of water. If condensed milk is used, less sugar than the recipe calls for may be employed. A few drops of vanilla added just before serving always improves the flavor of cocoa or chocolate.