The Topeka state journal., 1901-01-30
Cocoa and Chocolate Variations.


Among the preparations classed as bev-
erages we rank cocoa and chocolate,
and with as little reason for 50 DONG da a
we have for calling milk a hqulo door- LODI
Rightly considered, cocoa is not a Deyef--
age in any sense beyond the Iacl ,li,se slisse
the liquid preparation does NOT EsHurlle Hl
mastication. While cocoa has seemingly
a certain family resemblance to coILee
and tea, being the SEED pfooucI OL q slils1i. s1
tree and containing an alkalo1d prlnclpie
closely resembling caffein OF eo1ee, u Is
widely removed IN It's natural conpinse-
ton and character from either tea or cor
fee. The CHARACTERISTIC properly Of cocoa
=theobronine-does not produce the phys-
iologicaI effects on the nervous system
caused by caffein in coffee and theine IN
connection with tannin in tea The theo-
hroTnine is combined with a considerable
amount of heterogeneous matter -aipu1nin,
the muscle-makfng food, fat, which is
known as cocoa butter, phosphates and a
volatile oil, to which It owes It's aroma
which develops in roasting the seeds or
Deans' ADDlrroNAt ELEMENTS. -'-A1A
To these valuable principles a consld-
cradle amount Of starch is added. with
sufficient saccharine substance to render
it palatable in the various forms in winch
it is presented on the market. Analysis
of the best brands of cocoa and chocolate
show a highly concentrated form OF food.
making it evident that it IS designed for
a more important place in our dietary
than that so generally held, ana tnal 5l II
ant beverage or garn1ture to our cakes
and desserts 1t is essentially very per-
feet food. containing, as we have shown,
amounts of carbohydrates, albumenoids
and mineral matters in the proper relative
Enrichiue this combination still further
with sugar and milk gives US further
readily see that in cup of cocoa or
chocolate we obtain quite substantial
meal
While almost everyone likes the flavor
of cocoa, all do not find that it agrees
misuse. Serving it with other highly con
centrated foods to persons of weak diges--
ti0n OF VAR1ops sP + PREPRATioNs re- lafs alie SS
Those usually presented to Us and with
powdered p51eH ed Cocoa @ | from rom AiHls WHICH a. large
amount of the oil is extracted, rendering
The plain chocolate, which Is manufac-
tured cocoa made into paste and delicate
~ 1se e.AH ss ~ ~ - * e,IIs, liz
selected seeds, sldllfully prepared All the
fat is retained and no sugar is added in
preparing the paste: The sweetened choc-
olate has about half the fat retained and
about 20 per cent Of purest sugar IS added
and all GROUND INTO a nne paste, ,deIlc545Ie.-
" favored with pure vanilla and molded
into small cakes vanilla IS the HaVor
pest adapted 10 cnocolate tnOugn Sonle-
times cinnamon is used This sweetened
chocolate is much favored by the French
and is eaten raw It forms the substan-
tiaI part of their lunch, especially for
travellers and school children In South
America cocoa ana maize CAKES are a
part of every travellers outfit, as they
provide an agreeable and sustaining food
IN conVenIently small Duik 1nere 1s q
notable difference between chocolate and
cocoa; both the sweet and plain choco-
late may be Favored, but the pure and
best preparations of cocoa are not They
must depend absolutely upon their own
natural odor and flavor, which peculiar
quality makes them so delicious.
CHOCOLATE THE MOST NOURISHING
! Plain chocolate is the most nourishing
of the various preparations of the cocoa
bean and il to be recommended to those
to whom the large amount of fat con-
tanned is not Objectionable. This fat (co-
Goa butter) differs from all others, as it
does not become rancid and IS not prone
to fermentation in the stomach. This
places it far above coffee or tea for the
invalid, the former being an acid making
drink. The delicate digestion, however.
finds cocoa more acceptable to both taste
and assimilation, giving sufficient nour-
ishment without Overtaxing their weak
ened powers. The cocoas are reduced to
the finest powder, which materially aids
In their digestion, while it does not lesson
the virtues or destroy the delicate aroma
OF the beam
COCOA NIBS.
They consist of the cleaned shells, which
are used to a considerable extent, making
a wholesome and cheap beverage This
deeoction is made by boiling the shells
gently in water about two hours. They
have a favor suggestive of chocolate and
contain a slight proportion of the active
principles This decoetion is the only
preparation from any part of the cocoa
bean that may be considered a beverage
as compared with tea or coffee. The other