Cocoa And Chocolate
The Tree, The Bean The Beverage

120 THE COCOA AND CHOCOLATE INDUSTRY are used in quantities of 2 to 3 per cent. Either the roasted nib, or the ground paste, or the cocoa powder itself is treated. Everyone is familiär with the use of a bicarbonate in baking. In ordinary baking powder the sodium bicarbonate is neutralised by tartaric acid. In the process under consideration, the alkali neutralises, and is neutralised by, the natural acidity of the cacao bean. The effects are to destroy partially the character-istic bouquet of cacao, to give a darker colour, and, in the opinion of many, to improve the flavour. One of the objects of using alkalies is to increase the buoyancy of the particles, and hence to produce a cup of cocoa which is homogeneous and which takes a long time to settle out. Strictly speaking, the product cannot be described as “ soluble.” The cffcct of the treatment is not to make the cocoa soluble, but more suspendable ; certain changes, such as the loosening of the component parts and the effect of a neutral solution on the colloids, tending to this end. The word “ alkali ” has an objectionable “ Chemical ” sound. The writer, however, does not propose to thrust up this discarded bogy before an astonished public. It may be well to state that the use of this word in Connection, with the finished cocoa powder, as made by reputable makers, is incorrect. After treatment the cocoa. contains no alkali in the free state or as carbonate , it apparently becomes converted into salts similar to those found in foods of purely animal and vegetable origin. Where alkaline salts are used with under-standing and discretion, their employment becomes entirely a question of taste. Judging Cocoa. Cocoa should be absolutely pure and possess a fine flavour. It may be said that compared with other foodstuffs, it is rarely adulterated. The commonest adulterant is cacao Shell. In the Annual