Cocoa and Chocolate Preparations
Cocoa and chocolate are manufactured from the "cocoa bean," the seed of a tree native to tropical America. The beans are inclosed in a lemon-yellow, fleshy pod. They are removed from the pulp, allowed to undergo fermentation, and dried by exposure to the air and light, which hardens them and gives them a red color. This method produces what is known as the "fermented cocoa." For the "unfermented cocoa," the beans are dried without undergoing fermentation. Fermentation removes much of the acidity and bitterness characteristic to the unfermented bean, and when properly regulated develops flavor. The original bean contains about 50 per cent fat, part of which is removed in preparing the cocoa. This fat is sold as cocoa butter. In the preparation of some brands of cocoa, alkalies, such as soda and potash, are used to form a combination with the fat to prevent its separating in oily globules. This treatment improves the appearance of the cocoa, but experiments show the albumin to be somewhat less digestible and the soap-like product resulting not as valuable a food as the fat. Such preparations have a high per cent of ash. There is no objection from a nutritive point of view to a cocoa in which the fat separates in oily globules.
Composition of Cocoa
The cocoa bean, when dried or roasted and freed from its husk and ground, is sold as cracked cocoa, or cocoa nibs. From cocoa nibs the various cocoa and chocolate preparations are made. Cocoas vary in composition according to the extent to which the fat is removed during the process of manufacture and the nature and extent to which other ingredients are added. An average cocoa contains about 20 per cent of proteids, and 30 per cent fat, also starch, sugar, gums, fiber, and ash, as well as theobromine, a material very similar to theine and caffein in tea and coffee, but not such an active stimulant. Cocoa is not easily soluble, but it may be ground so fine that a long time is required for its sedimentation; or sugar or other soluble material may be added during the process of manufacture to increase the specific gravity of the liquid to such an extent that the same object is attained without such fine grinding. The first method is to be preferred. Cocoa and its preparations are richer in nutritive substances than tea and coffee and have this added advantage that both the soluble and insoluble portions become a part of the beverage. Owing to the small amount used for a cup of cocoa, independent of the milk it does not add much in the way of nutrients to the ration.
Chocolate
Plain chocolate is prepared from cocoa nibs without "removal of the fat or other constituents except the germ." It differs in chemical composition from cocoa by containing more fat and less protein; it has nearly the same chemical composition as the cocoa nibs. It is officially defined as containing "not more than 3 per cent of ash insoluble in water, 3½ per cent of crude fiber and 9 per cent of starch, and less than 45 per cent cocoa fat."
By the addition of sugar, sweet chocolates are made. They vary widely in composition according to the flavors and amounts of sugar added during their preparation. The average composition of cocoa nibs, standard cocoa, and plain chocolate is as follows:
Cereal Coffee Substitutes.
"A few of these preparations contain a little true coffee, but for the most part they appear to be made of parched grains of barley, wheat, etc., or of grain mixed with pea hulls, ground corncobs, or wheat middlings. It is said that barley or wheat parched, with a little molasses, in an ordinary oven, makes something indistinguishable in flavor from some of the cereal coffees on the market. If no coffee is used in the cereal preparations, the claim that they are not stimulating is probably true. As for the nutritive value, parching the cereals undoubtedly renders some of the carbohydrates soluble, and a part of this soluble matter passes into the decoction, but the nutritive value of the infusion is hardly worth considering in the dietary."
Chocolate Mint eLiquid
Martian Mint™ Chocolate Mint E-Liquid is a delicate blend of Chocoalte and Mint flavors. Each crisp vape showers the user in subtle waves of rich chocolate and refreshing mint. If you are a chocolate lover or a mint lover, you will to enjoy the unique flavor of Martian Mint™ eLiquid. Martian Mint™ eLiquid is made in the USA.
Martian Mint™ eLiquid works in all models of electronic cigarettes. As with all VapeSafe® eLiquids, Martian Mint™ eLiquid is made in the USA using organic, hypoallergenic, USP and food grade vegetable glycerin.
E-Liquid Legal Disclaimers:
Always keep VapeSafe® eLiquids away from children!
VapeSafe Martian Mint™ eLiquid is for Adults Only! You must be of legal age in your state to use our products! Absolutely no sales to minors!
Always be sure to allow the Martian Mint™ eLiquid time to fully soak into the cartridge or cartomizer (cartridge with built in atomizer) before use. To stretch your dollar further, please note that these flavors are more concentrated than normal and can be diluted with small amounts of distilled water without compromising the flavor.
Awesome Chocolate Recipes:
Fantastic Chocolate Ice Cream, Icings, and more:
Icing can be formed into shapes such as flowers and leaves using a pastry bag. A pastry bag is an often cone- or triangular-shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end. Aside from icings and frostings, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with jelly or vanilla custard. Using icing to decorate cakes is commonly used with wedding cakes, anniversary cakes and birthday cakes.
Chocolate Marble Cake
This is the same as the Cocoa Marble Cake. Add to one-third of the mixture one and one-half squares of Baker's Chocolate in place of the cocoa, and one cup of chopped walnuts to the other part in place of the shredded cocoanut.
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