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Simple Cocoa And Chocolate Cooking Recipe

Below is the quick and easy cooking recipe for Cocoa And Chocolate.

are obtained from the seeds of Theobroma cacao. The active principle is theobromine, a substance which resembles the alkaloids of coffee and tea, except that it contains more nitrogen than theine and caffeine. Another important difference between cacao (not cocoa) and coffee or tea is the large amount of fat or cacao-butter contained in the bean.

The seed receptacle resembles a large black cucumber, containing from ten to thirty leaves, which are roasted like coffee. The husks are then taken off, and are called cacao shells. The best cacao is made from the bean after the husks are removed.

Chocolate is the finely-ground powder from the kernels mixed to a paste, with or without sugar. The product of this seed, being rich in fatty matters, is more difficult to digest, and many dyspeptics cannot use it unless the fats have been removed, which is now done by manufacturers. Nearly all brands of cacao and chocolate are recommended to be prepared at table. But it is much better to prepare them before the meal, and allow it to boil at least once before serving

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