The Dutch cocoas are considered to be the most soluble
and also contain the most alkali.
64. SELECTION OF COCOA AND CHOCOLATE.--Chocolate is usually pure in the
form in which it is sold, because it does not offer much chance for
adulteration. However, the volume of cocoa can be easily increased by
cheaper materials, such as starch, ground cocoa shells, etc. Cocoa so
adulterated should be avoided if possible. Generally the best brands,
although higher in price than others, are free from adulteration, and
from these a selection should be made. The particular brand of chocolate
or cocoa to buy must be governed by the taste of those to whom it is to
be served.
PREPARATION OF COCOA AND CHOCOLATE
65. As a beverage, cocoa probably has greater use than chocolate; still
there are some who prefer the flavor of chocolate to that of cocoa.
Directions for preparing beverages from both of these materials are
given, with the intention that the housewife may decide for herself
which one she prefers to use. For either one, any ordinary saucepan or
kettle may be used, but those made of enamel or aluminum are best.
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