In this form they are packed in
bags and distributed. The beans are then roasted to develop their flavor
and are crushed into small pieces called _cocoa nibs_, as shown at _b_.
The cocoa nibs are then ground fine, when they become almost a liquid
mass because of the very large amount of fat contained in cocoa. To make
the ordinary _bitter chocolate_ used so extensively for cooking
purposes, this mass is run into shallow pans, where it hardens as it
cools. It is often flavored and sweetened and then forms the confection
known as _sweet chocolate_. The application of pressure to bitter
chocolate extracts considerable fat, which is known as _cocoa butter_
and is used largely in creams and toilet preparations. The remaining
material is ground into a powder, as shown at _c_, and becomes the
_commercial cocoa_.
To prevent the formation of a large amount of sediment in the bottom of
the cup, cocoa is treated with various kinds of alkali. Some of these
remain in the cocoa and are supposed to be harmful if it is taken in any
quantity. The cocoas that are treated with alkali are darker in color
than the others.
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