Cocoa is found on the market in the following forms: 1. Cocoa . nibs: chocolate beans, cracked. 2. Chocolate cake: chocolate beans ground fine and pressed. 3. Cocoa-shells: the thin inner shells of the cocoa bean, cracked off. Very little nutriment is contained in them. 4. Cocoa: chocolate from which some of the fat (cocoa butter) has been removed.
Chocolate and cocoa contain fat, starch, tannin and theobromine, which is similar to caffein but much milder in its effects. The fat-content of chocolate is much higher than that of cocoa.
1. Chocolate nibs: Use 1/4 cup of nibs to 3 cups of water. Pour the boiling water over the nibs, steep them gently, without boiling, for 2 hours. Strain the beverage, and serve it with cream and sugar.
2. Cocoa-shells: Use from 1/2 to 1 cup of shells to 4 cups of water. Simmer the mixture for 2 hours, strain it, and serve it with cream and sugar.
3. Chocolate: Use 1/2 ounce of chocolate, 1/2 cup of water, 1/2 cup of milk, 2 teaspoons of sugar, and salt. Melt the chocolate in a double boiler, add the sugar, the salt and the water. Heat the mixture to the boiling point, letting it bubble well. Add the milk, and set it in the double boiler to heat. When it is hot, beat it with an egg-beater till the top is covered with a fine froth. This will prevent the formation of a film. To make a somewhat heavier beverage, add from 1/4 to 1 teaspoon of cornstarch mixed with the sugar.
4. Cocoa. (a) Thin cocoa. Mix 2 teaspoons of cocoa, 2 teaspoons of sugar, salt, and add 1/2 cup of hot water, stirring the mixture to a smooth paste. Boil the mixture at least two minutes. Add 1/2 cup of milk, and heat the mixture in a double boiler. Beat it with a Dover egg-beater till the top is covered with fine bubbles, to prevent the formation of a film. (b) Thickened cocoa. Mix 2 teaspoons of cocoa, 2 teaspoons of sugar, salt, 1/2 teaspoon of cornstarch, a little cinnamon, and 1/2 cup of water, stirring the mixture to a smooth paste. Boil it till it thickens, add 1/2 cup milk, and place the mixture in a double boiler to heat. Beat it with an egg-beater to prevent the formation of a film. (c) Cocoa paste (prepared cocoa.) Mix 2 cups of cocoa, 3 cups of sugar, and 3 cups of hot water, and stir this to a smooth paste. Place the mixture in a double boiler, and simmer it for 2 hours. Keep the paste in a cool place and use it as needed. To use the paste, heat 1 cup of milk in a double boiler, and stir into it 1 tablespoon of the paste. (d) Iced chocolate and cocoa. Chill cocoa, and pour it over cracked ice in tumblers. Serve it with whipped cream on top.