The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1914-02-20
Chocolate and Cocoa Are
Both Food in Liquid Form

| The ever eventfuI trips Of Columbus to
v estern shores resulted in the discovery
of some wonderful things. the products Of
which were taken back to Europe by
the interested explorer. One of his valu-
able finds was the cacso trees Of Mexico.
with its curious form of seed-oearinS
fruit, and ever since the continent has
been prominent in its preparations Of
chocolate and cocoa.
That they are both made from exactly
the same seed has been explained. but
between them there is not only distinc-
ton but a decided difference. Relieved
Of the shells the two halves Of the seed
are called cocoa nibs.' When ground
ia their entirety these seeds are nibs form
hars or cakes of chocolate, with the dis
tinguishing proportion % 20 per cent fat.
The Making Of Cocoa Powder.
While a mass Of ground nibs is in
semiliquid condition. resulting from the
grinding and heat. the fat can be largely
removed IL sufficient pressure IS applied.
The residue is nodded. the so-Callcd
slabs" are ground 10 a fine powder. and
tho final result of process number Two is
called cocoa
There is a distinction in the names and
great difference in the food compost
ton Of chocolate and cocoa, for the re-
moval OF much of the fat in cocoa neces-
states its weight being made good by
supplying substances similar TO the re-
naming ingredients in the mass, hen"e
the tissue building properties and starch
are increased. but the moisture is de-
creased. In fact. the total solids in cocoa
gain several points, and because of these
differences the methods of cooking the
two products Of the bean arc quite oPpo-
site.
,rha i,r,n. nr,ao,4.or, 81 "a, l., ,hoco
late requires less cooking: tho increased
proportion OF starch in co"oa demands
thorough boiling to be truly diGestible.
Breakfast Cocoon.
To one-fourth standard measuring cup.
or four level tablcspoonsful of cocoa. add
the same amount of graduated sugar.
Mix these Two materials thoroughly to-
gether while entirely dry in a saucepan
that should never be used for general
cookery. small wooden stirring spoon
is also advisable for all mixtures that
are cooked directly over the heat. Stir
into these dry ingredients one standard
cup of boiling water and allow the COM
bination to boil for five minutes-more
rather than less time being given. Heat
In advance three standard cups of milk
in double boiler.
When the cocoa is cooked, add one cup
ring steadily, then combing all in the
double cooker and always use the Dover
egg-beater vigorously before serving. as
with chocolate. Try 10 remember the
warming OF cups for all beverages par
ticularly II an invalid is TO be served on
an upper floor.
As TO Richness.
Again the separated milk may be used.
for there is still some fat in the cocoa,
and cocoa may also be made much richer
at any time, if particularly desired. by
adding one-half cup of cream to this
amount just before the whipping process
takes place. Two facts should be clear
regarding the proportions of fat and
sugar in these two beverages. The first
is the frequency with which they are
taken, and the second is the digestive
of the partakers thereof
Chocolate and cocoa, when ready for
final consumption, according to the fore