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CONSTITUENTS.
19
boiling water upon it, thus forming a light beverage with all the strength and flesh-forming constituents of the decorticated bean.[1]
Chemical analysis of cacao-nibs and cocoa essence shows them to contain on an average:
| Cacao-nibs. | Cocoa Essence. | ||||
| Cocoa-butter | 50 | parts. | 30 | parts. | |
| Albuminoid substances | 16 | " | 22 | " | |
| Carbohydrates (sugar, starch, and digestible cellulose) | 21 | " | 30 | " | |
| Theobromine | 3 | ·5 | " | 2 | " |
| Salts | 3 | ·5 | " | 5 | " |
| Other constituents | 8 | " | 11 | " | |
| 100 | 100 | ||||
The cocoa-butter when clarified is of a pale
- ↑ To make cocoa in perfection, for three breakfast-cups: in a quart jug (with rounded bottom and narrower neck by preference) mix 1½ dessert spoonfuls (¾ oz.) of Cocoa Essence with equal bulk of powdered white sugar, and stir to a thin paste with a little boiling water. Mix in an enamelled saucepan one breakfast-cup of milk with two cups of water (cups to be about ¾ full), and boil with care. When on the boil, pour this over the contents of the jug, and whisk vigorously for a few seconds (see illustration, p. 1). Serve to table without delay. To make a richer drink, use equal parts of milk and water. To ensure the beverage
