CHOCOLATE is an alimentary prepa ration of very ancient use in Mexico, from which country it was introduced into Europe by the Spaniards in the year 1520, and by them long kept a secret from the rest of the world. Linnaeus was so fond of it, that he gave the speci fic name, theobrozna (food of the gods), to the cum-tree whichproduced it. The cacao-beans lie in a fruit somewhat like a cucumber, about 5 inches long and a thick, which contains from 20 to 30 beans, arranged in 5 regular rows with partitions between, and which are sur rounded with a rose-colored spongy sub stance, like that of water-melons. There are fruits, however, so large as to contain from 40 to 50 beans. Those grown in the West India islands, Berbice and De merara, are much smaller, and have only from 6 to 15; their development being less perfect than in South America. After the maturation of the fruit, when their green color has changed to a dark-yel low, they are plucked, opened, their beans cleared of the marrowy substance, and spread out to dry in the air. Like almonds, they are covered with a thin skin or husk. In the West Indies, they are immediately packed up for the market when they are dried; but in the Caraccas, they are subjected to a species of slight fermentation, by putting them into tubs or chests, covering them with boards or stones, and turning them over every morning to equalize the operation.
Dr. lire in his Dictionary of Arts, from which this article is condensed, gives an analysis of Guayaquil coco, made by him self, as follows : Concrete fat or butter of coco, dissolv ed out by ether ST Brown extractive, extracted by hot water, after the operation of ether 10 Ligneous matter, with some albumlne 30 Shells 14 Water 6 Loss 3 100 Dr. TI. thinks : " the solid fat of the coec should be most intimately combined by milling with the extractive, albnmine, and ligneous matter, in order to render it capable of forming an emulsion with water ; and, indeed, on account of the large proportion of concrete fat in the beans, some additional substance should be introduce to facilitate this emulsive union of the fat and water. Sugar, gum,
and starch or flour, are well adapted for this purpose." The fatty matter is of the consistence of tallow, white, of a mild agreeable taste, called butter of cacao, and not apt to turn rancid by keeping. It melts only at 122° Fahr., and should, therefore, make tolerable candles. It is soluble in boiling alcohol, but precipitates in the cold. It is obtained by exposing the beans to strong pressure in canvass bags, after they have been steamed or soaked in boiling water for some time. From 5 to 6 ounces of butter may be thus ob tained from a pound of cacao. It has a reddish tinge when first expressed, but it becomes white by boiling with water.
The beans, being freed from all spoiled and mouldy portions, are gently roasted over a fire in an iron cylinder, with holes in its ends for allowing the vapors to escape ; the apparatus being similar to a coffee-roaster. apparatus the aroma begins to be well developed, the roasting is known to be finished ; and the beans must be turned out, cooled, and freed by fanning and sifting from their busks. The kernels are then to be converted into a paste, either by trituration in a mortar heated to 130° F., or by the aid of an ingenious and powerful machine. The chocolate paste has usually in France a little vanilla incorporated with it, and a considerable quantity of sugar, which varies from one-third of its weight to equal parts. For a pound and a half of cacao, one pod of vanilla is suffieient. Chocolate paste improves in its flavor by keeping, and should therefore be made in large quantities at a time. But the roasted beans soon lose their aroma, if exposed to the air.