CHOC′OLATE

Syn. Chocola′ta , L.; Chocollati , Mexican; Chocolat , Fr. A beverage or paste made from the roasted seeds of the Theobroma Cacao , or Cocoa . Strictly speaking, the term “chocolate” is applicable to all genuine preparations of cocoa, but it is now generally used to distinguish those which contain sugar, and, commonly, flavouring substances. Of late years great attention has been paid to the manufacture of chocolate in England; our principal makers now import the finest descriptions of cocoa, and produce varieties of the manufactured article which are scarcely inferior to those of their French rivals. The different kinds of cocoa, and the proce es of roasting, sweating, ., are described under Cocoa , to which article we refer the reader also for particulars respecting the chemistry of chocolate. Prep. The cocoa nibs [245] are ground in a mill consisting of stone or metal rollers, which are usually heated either by charcoal fires or by steam, so as to soften or melt the natural fat. [246] The warm, smooth paste which pa es from the mill is then placed in a mixing mill, and incorporated with refined sugar, and usually vanilla or other flavouring substance. The trituration is continued until the whole paste is converted into an entirely homogeneous ma , which is finally shaped, by means of suitable moulds, into various forms, as blocks, loaves, tablets, lozenges, . [245] The bruised, roasted seeds, freed from husk and membrane. [246] Cacaoor cocoa-butter. Obs. Chocolate, prepared as above, without the addition of aromatics, is known in the trade as PLAIN CHOCOLATE . The Spaniards flavour it with vanilla, cloves, and cinnamon, and frequently scent it with musk and ambergris. With these additions it is termed Spanish chocolate . In general, they add too large a quantity of the last four articles. The Parisians, on the contrary, use little flavouring, and that principally vanilla. They employ the best kinds of cocoa, and add a considerable quantity of refined sugar. So prepared, it is called French chocolate . Proportions. 1. French Chocolate :—The proportions used for the best description are said to be—2 beans of vanilla, and 1 lb. of the best refined sugar, to every 3 lbs. of the choicest cacao nuts. 2. Spanish Chocolate :—The following forms are said to be commonly adopted:— a. Caracas cocoa, 11 lbs.; sugar (white), 3 lbs.; vanilla, 1 oz.; cinnamon (ca ia), 1 ⁄ 4 oz.; cloves, 1 ⁄ 2 dr. b. Caracas cocoa, 10 lbs.; sweet almonds, 1 lb.; sugar, 3 lbs.; vanilla, 1 1 ⁄ 4 oz. c. Caracas cocoa, 8 lbs.; island cocoa, 2 lbs.; white sugar, 10 lbs.; aromatics, as above. d. Island cocoa, 7 lbs.; farina, q. s. to absorb the oil. Inferior. 3. Vanilla Chocolate . Syn. Chocolat à la vanille , Fr. A variety of French or Spanish chocolate highly flavoured with vanilla. The following proportions have been recommended:— a. Caracas cocoa, 7 lbs.; Mexican vanilla, 1 oz.; cinnamon, 1 ⁄ 2 oz.; cloves, 3 in no. b. Best chocolate paste, 21 lbs.; vanilla, 4 oz.; cinnamon, 2 oz.; cloves, 1 ⁄ 2 dr.; musk, 10 gr. Obs. The vanilla used in making chocolate is reduced to powder by rubbing it with a little sugar before adding it to the paste. Pur., . The chocolate commonly sold in England is prepared from the cake left after the expre ion of the oil, and this is frequently mixed with the roasted seeds of ground peas, and maize or potato flour, to which a sufficient quantity of inferior brown sugar, or treacle and mutton suet, is added to make it adhere together. Inferior sweet almonds are also employed in the same way. Since the above paragraph was written there has been a vast improvement in English chocolates, though the cheaper sorts of certain makers are still much adulterated. Genuine chocolate should di olve in the mouth without grittine , and should leave a peculiar sensation of freshne ; after boiling it with water the emulsion should not form a jelly when cold, for if it does starch or flour is present. The presence of animal fat may generally be detected by a cheesy or rancid flavour. See Cocoa . Qual., . Chocolate is nutritive and wholesome if taken in moderation, but is sometimes apt to disagree with weak stomachs, especially those that are easily affected by oily substances or vegetable food. When this is the case, by adopting the simple plan recommended under Butter , chocolate may generally be taken with impunity, even by the dyspeptic. The quantity of aromatics mixed with the richer varieties of chocolate improve the flavour, but render them more stimulant and prone to produce nervous symptoms and head complaints. Chocolate is taken in the solid form, or made into a beverage; or, combined with sugar, is made into various articles of confectionery. Chocolate for the Table is prepared by slicing or scraping very finely the required quantity into a jug, and adding to it a small quantity of boiling water. This is worked into a thin, smooth paste, and the jug immediately means that eggs are beaten up. The operation of “milling,” performed by rapidly twirling a notched cylinder of wood in the emulsion, raises the froth very quickly. Sugar may be put in with the scraped chocolate, or added afterwards at pleasure. Chocolate should never be made for the table before it is wanted, because beating it again injures the flavour, destroys the froth, and separates the body of the chocolate, the oil of the nut being observed, after a few minutes’ boiling, or even standing long by the fire, to rise to the top. This is one of the principal reasons why chocolate offends the stomach. Preparations of chocolate, intended either as nutritious articles of food for convalescents, or as vehicles for medicine, are common among the pharma copœial and magistral formulæ of the Continent. The following are a few examples:—