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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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CHOCOLATE
Chocolate is obtained from cocoa beans cleaned, roasted,
and finely ground. It contains much nourishment, in a
concentrated form, fat, protein, and carbohydrate being present,
with very little water.
Chocolate used on the outside of candies is called coating
chocolate. Large candy manufacturers grind and blend cocoa
beans to get the particular grade of chocolate coating for which
they are famous. Sugar and vanilla are added, and any chocolate
sold by name can be relied upon. It is for sale in ten-pound
cakes, and should cost not less than twenty-five cents a pound
for a good quality. There is upon the market a sweet coating
chocolate in one sixth and half-pound cakes, in red wrappers.
This can be obtained from grocers, and is very satisfactory.
Bitter or unsweetened chocolate has had nothing added to it,
and should be used in fudges and other candies in which
chocolate is cooked with sugar. It is for sale in quarter and half
pound cakes, divided into small squares, each weighing one
ounce. Bitter chocolate is combined with sweet chocolate, and
used for coating "bitter sweets."
Cocoa is prepared from cocoa beans by the removal of a
portion of the fat. Sugar, flavorings, and sometimes starch are
added.
Cocoa butter is the fat obtained from the cocoa bean in the
manufacture of cocoa. A small amount is sometimes added to
melted chocolate to keep it thin enough for dipping, at a
moderate temperature.
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