Cocoa And Chocolate
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
Cocoa And Chocolate
The cacao-tree (Theobroma cacao) is native to Mexico. Although successfully cultivated between the twentieth parallels of latitude, its industry is chiefly confined to Mexico, South America, and the West Indies. Cocoa and chocolate are both prepared from seeds of the cocoa bean. The bean pod is from seven to ten inches long, and three to four and one-half inches in diameter. Each pod contains from twenty to forty seeds, imbedded in mucilaginous material. Cocoa beans are dried previous to importation. Like coffee, they need roasting to develop flavor. After roasting, outer covering of bean is removed; this covering makes what is known as cocoa shells, which have little nutritive value. The beans are broken and sold as cocoa nibs.
The various preparations of cocoa on the market are made from the ground cocoa nibs, from which, by means of hydraulic pressure, a large amount of fat is expressed, leaving a solid cake. This in turn is pulverized and mixed with sugar, and frequently a small amount of corn-starch or arrowroot. To some preparations cinnamon or vanilla is added-Broma contains both arrowroot and cinnamon.
Chocolate is made from cocoa nibs, but contains a much larger proportion of fat than cocoa preparations. Bitter, sweet, or flavored chocolate is always sold in cakes.
The fat obtained from cocoa bean is cocoa butter, which gives cocoa its principal nutrient.
Cocoa and chocolate differ from tea and coffee inasmuch as they contain nutriment as well as stimulant. Theobromine, the active principle, is almost identical with theine and caffeine in its composition and effects.
Many people who abstain from the use of tea and coffee find cocoa indispensable. Not only is it valuable for its own nutriment, but for the large amount of milk added to it. Cocoa may be well placed in the dietary of a child after his third year, while chocolate should be avoided as a beverage, but may be given as a confection. Invalids and those of weak digestion can take cocoa where chocolate would prove too rich.
Cocoa Shells
1 cup cocoa shells
Boil shells and water three hours; as water boils away it will be necessary to add more. Strain, and serve with milk and sugar. By adding one-third cup cocoa nibs, a much more satisfactory drink is obtained.
Cracked Cocoa
1/2 cup cracked cocoa
3 pints boiling water
Boil cracked cocoa and water two hours. Strain, and serve with milk and sugar. If cocoa is pounded in a mortar and soaked over night in three pints water, it will require but one hour's boiling.
Breakfast Cocoa
1 1/2 tablespoons prepared cocoa 2 tablespoons sugar
2 cups boiling water 2 cups milk
Few grains salt
Scald milk. Mix cocoa, sugar, and salt, dilute with one-tialf cup boiling water to make smooth paste, add remaining water, and boil five minutes; turn into scalded milk and beat two minutes, using egg-beater, when froth will form, preventing scum, which is so unsightly; this is known as milling.
Reception Cocoa
3 tablespoons cocoa 1/4 cup sugar
A few grains salt 4 cups milk
3/4 cup boiling water
Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste; add remaining water and boil five minutes; pour into scalded milk. Beat two minutes, using egg-beater.
Brandy Cocoa
3 tablespoons cocoa 1/4 cup sugar
1 1/2 cups boiling water 4 cups milk
3 teaspoons cooking brandy
Prepare as Reception Cocoa, and add brandy before milling.
Chocolate I
1 1/2 squares unsweetened chocolate 1/4 cup sugar
Few grains salt 1 cup boiling water
3 cups milk
Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and gradually boiling water; when smooth, place on range and boil five minutes; add to scalded milk, mill, and serve in chocolate cups with whipped cream. One and one-half ounces vanilla chocolate may be substituted for unsweetened chocolate; being sweetened, less sugar is required.
Chocolate II
Prepare same as Chocolate I., substituting one can evaporated cream or condensed milk diluted with two cups boiling water in place of three cups milk. If sweetened condensed milk is used, omit sugar.
Chocolate III
2 ozs. sweetened chocolate 4 cups milk
Few grains salt Whipped cream
Scald milk, add chocolate, and stir until chocolate is melted. Bring to boiling-point, mill, and serve in chocolate cups with whipped cream sweetened and flavored.
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