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Updated: May 19, 2025
In a hundred parts of chocolate are found forty-eight of fatty matter or cocoa-butter, twenty-one of nitrogenous matter, four of theobromine, eleven of starch, three of cellulose, three of mineral matter, and ten of water; there being also traces of coloring matter, aromatic essence, and sugar.
The cocoa-butter when clarified is of a pale yellow colour, and as it melts at about 90° F. it is of great value for pharmaceutical purposes, especially as it only becomes rancid when subjected to excessive heat and light, as to the direct rays of the sun.
It is prepared instantly by pouring boiling water upon it, thus forming a light beverage with all the strength and flesh-forming constituents of the decorticated bean. 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.
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