FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
COCOA
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
is the food prepared from the cocoa-nib and is known generally as chocolate, obtained from the Mexican word chocolate. The cacao (Theobroma Cacao, or as it is more commonly called, the cocoa-tree, is largely cultivated in tropical regions. The tree itself is not very imposing in appearance, rarely attaining a greater height than 20 feet, but when in full floer it presents a very pretty sight, for it has a smooth greyish bark, from which appear to spring almost indiscriminately small pink flowers and long tapering leaves. The fruit is something like a small badly-shaped gherkin, with furrowed sides and reaches a length of 6 inch, or 8 inc and a breadth of 3 inch or 4 inc. At first the pod is green, afterwards it turns to yellow, and on the sides exposed to the sun soon assumes a bright red. Each pod contains from 50 to 100 almond-shaped seeds; these are pinkish when fresh, but turn a beautiful deep (chocolate) brown when dried for commerce. The inside of the mature fruit is chiefly made up of these seeds, or "nuts" as they are called when dried, the outside covering being brittle and no thicker than stoutish brown-paper.
Using x-ray diffraction Cadbury chocolate observed two factors that are
crucial to chocolate quality. Without proper mixing, the desirable form
V fails to appear. The temperature has to be just right - slightly about
23.86C- for form V to dominate over less palatable crystals.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Originally known as cacao, introduced into Europe from Mexico by the Spaniards in the early 16th century. Derived from the seed embedded in the fruit of the cocoa plant, Theobroma cacao. analysis per 100g: 20g fat, 20g protein, 13g fibril, 38g carbohydrate, 130 mg Ca, 10 mg Fe, 1500 mg K, 950 mg sodium 310 kcal (1.3MJ), together with theobromine (dimethylxanthine) in amounts similar to the caffeine content of coffee; also tannins and pigments.
