The fat, which is called cacao butter, is the nutrient ingredient of most importance. It usually constitutes 50 per cent of the cocoa bean. It has an agreeable taste and odour, and it may be kept indefinitely without change. Because it melts readily at low temperatures, it is quickly dissolved in the alimentary canal, and it is used by itself for making suppositories.

Uses

Cocoa is not as digestible as is generally supposed, because it leaves a large residue of unabsorbed material from the nitrogenous ingredients, and its relative deficiency in starches and salts prevents it from being regarded as a "complete " food. Whatever nutritive power cocoa possesses depends upon its fat and a small percentage of digestible albumin. If the cocoa is roasted by too high a temperature, the latter is destroyed.

The term "soluble cocoa" is erroneous, because neither the fat nor much of the albuminous material is truly soluble, and if they are removed the food value of the cocoa preparation is much impaired. These substances may, however, be reduced to a fine state of subdivision and held in suspension, but the cocoa bean contains so much fat that it cannot be powdered unless the fat is removed by artificial process or diluted with sugar or some form of starch. The various powders recommended for invalid diet, and which are sold as cocoa or broma, under different proprietary names, are made in this manner. They possess rather less strength than chocolate, but, on the other hand, because they contain less fat, they may be better borne by an enfeebled stomach. The Holland cocoa and other preparations are made with the object of obtaining a digestible cocoa without removal of the fat, which for this purpose is saponified by the use of sodium and potassium hydrate and magnesia. These alkaline substances, while they may be beneficial in some forms of dyspepsia, in other cases tend to interfere with digestion by neutralising the gastric juice.

Both cocoa and chocolate differ from tea and coffee in the fact that besides making an agreeable and very slightly stimulating drink, they contain more food substance. Their actual use for this purpose, however, is exaggerated. Cocoa further differs from tea and coffee in that the insoluble material is consumed as well as the soluble.

Various cocoa powders, essences, etc., are sold for use by infants, a teaspoonful of which may be dissolved in a half pint of hot water. Or an infusion of cocoa nibs may be made. Such preparations should never be given to very young infants, and, as a rule, it is best not to allow their use before the completion of the third year, but for young growing children after that age they afford an excellent beverage.

After suspension in hot water cocoa is apt to exhibit a scum of fat floating upon the surface of the cup. This may be skimmed off on a piece of bread or cracker and eaten in lieu of butter - a practice common among the Italians. Cocoa, on account of its large percentage of fat in comparison with starchy ingredients, forms a very good addition to a vegetarian diet.

Adulteration

The sophistication of cocoa is very easy of accomplishment as well as profitable. It is principally done with sugars, starches, and fats. Iron salts and other colouring matters are often added. These adulterations are fraudulent, but not necessarily harmful.