CHOCOLATE

a preparation of the seeds of theobroma cacao, or cocoa, made by grinding the seeds mixed with water, to a very fine paste. The paste when unmixed or mixed only with flour or other pharnaceous material is usually called cocoa, but when sugar or spices are added it is given the name of chocolate. The two names are often confounded commercially. Chocolate is moulded into cakes or sold in powder or flakes formed by drying the paste as it comes from the mill. As the seeds or nuts contain a large proportion of oily matter in the form of cocoa butter, it is extremely nutritious and forms in itself a valuable food. Chocolate is a favorite beverage in Spain, Italy, France and other southern countries of Europe, and also in the United States. It is also used in great variety in the making of candies. During the World War chocolate was a part of the ration in the United States and other armies. See Cocoa.