cocoaplum

The name given in the West Indies to the fruit of Chrysobalanus Icaco. cō-coa (2), s. [Corrupted from Spanish-American, ., cacao (q. v.).] Chem.: A beverage prepared from the roasted seeds of Theobroma cacao. Its chemical composition, according to Mr. Wanklyn, is as follows: Cocoa-butter 50 per cent., theobromin 1.5, starch 10'; albumen, fibrin, and gluten 18, gum 8', coloring matter 2.6, water 6', ash 3.6, lo , ., 03. Forms of cocoa are obtained at the shops as raw, roasted, and flaked nuts, and cocoa nibs. The introduction of the method of preparing these is attributed to Sir Hans Sloane. It is always prepared with other substances. The nibs are the purest form in which it is supplied to the public. Next come cocoa e ence, cocoa extract, coco at in a, and chocolatine, which are the ground nibs deprived of half their fat. Then come flaked and rock cocoas, which are composed of cocoa, sugar and arrowroot or sago. Lastly, we have the so-called soluble cocoas, which consist of 40 per cent. of ground cocoa, the remainder consist ing of sugar and starch. These are sold under various names, such as homœopathic Iceland mo , Mar a villa cocoa, . cocoa-butter, cacao-butter, s. Chem.: A yellowish white fat, having the consistency of tallow, a weak chocolate odor, and agreeable taste. Specific gravity, 0.96; melting point 30°C. IMG:content-0069.png:[blocks in formation]