Cocoa, Sol′uble

From cocoa nibs and substances which are readily soluble or diffusible in water, ground together. Sugar and sago or arrow-root are the diluents used by respectable makers, but all kinds of starches, coloured with Venetian red, are used for the trashy articles which are sold to the poor. No form of cocoa is really soluble, but by the addition of easily diffusible substances an article is produced which is capable of forming an emulsion with boiling water. The following are the principal varieties of the so-called soluble cocoa:— 1. Cocoa, Granulated . From cocoa nibs and sufficient sugar and arrow-root to keep the fatty particles from forming a pasty ma . As it is impo ible to granulate the nibs without the admixture of some other substance, those makers who declare that their granulated cocoas are perfectly pure do not act honestly towards their customers. 2. Cocoa, Homœopathic . A kind of soluble cocoa prepared with arrow-root, but without sugar. 3. Cocoa, Iceland-mo . From cocoa and Iceland mo , freed from its bitter principle, cetrarine. This form of cocoa was introduced by Me rs Dunn and Hewett, and is said to form a very valuable article of diet for invalids. 4. Cocoa, Mar a villa . This is stated to be “the perfection of prepared cocoa.” It consists of cocoa, sugar, and sago flour, the last two being in great exce . 5. Cocoa, Car accas . This is similar to the last, being a mixture of cocoa, sugar, and sago flour. The cocoa used in its manufacture is said to be imported from the Car accas, on the north coast of South America, and to po e a peculiarly delicious flavour. The amount of flour or starch in these so-called soluble cocoas frequently exceeds 40 per cent., and the amount of sugar 20 per cent. They have been not inaptly called “soups.” Within the past year or two a new variety of soluble cocoa has been brought into the market. It is sold under various names, thus, ‘Theobromine, or Concentrated Cocoa,’ ‘Cocoa E ence,’ ‘Coco at in a,’ . We have examined many of these varieties, and find them to consist of pure cocoa deprived of about two thirds of its fat. It appears very suitable for people of weak digestion. Obs. No warm drink that we take approaches cocoa in its nutritive character, because, while performing to a certain extent the exhilarating work of coffee or tea, it presents to the stomach a very considerable quantity of nitrogenous and carbonaceous matter; this advantage is partly due to the fact that cocoa is taken in the form of an emulsion, instead of an infusion or decoction. Cocoa for the table is readily prepared from the soluble varieties by simply pouring boiling water upon the powder. From cocoa nibs, or flaked cocoa, the beverage is prepared by first pouring boiling water upon them, and then allowing the ma to simmer from 4 to 6 hours. The cocoa must on no account be allowed to boil, for in that case a coagulum will be formed, which cannot be di olved in water.