206. _CHOCOLATE is a kind of cake or hard paste, sometimes made of
different ingredients, but the basis of which is the pulp of the cacao or
chocolate nut, a produce of the West Indies and America._
_The chocolate tree_ (Theobroma cacao, Fig. 54,) _both in size and shape,
somewhat resembles a young cherry tree, but it separates near the ground
into four or five stems. The leaves are each about four inches in length,
smooth but not glossy, and of dull green colour. The flowers are
saffron-coloured, and very beautiful._
The _fruit_ of the chocolate-tree somewhat resembles a cucumber in shape,
but is furrowed deeper on the sides. Its colour, while growing, is green;
but, as it ripens, this changes to a fine bluish red, almost purple, with
pink veins; or, in some of the varieties, to a delicate yellow or lemon
colour. Each of the pods contains from twenty to thirty nuts or kernels,
which in shape are not much unlike almonds. These are arranged in rows,
surrounded by a sweet pulpy substance, and are called _cacao_ or
_chocolate-nuts_.
Plantations of chocolate trees are numerous on the banks of the river
Magdelana, in South America, and in the Caraccas; but, at present, there
are very few in our own colonies. They are usually formed in morassy
situations; and are sheltered from the intense heat of the sun by larger
trees which are planted among them. There are two principal crops of
chocolate-nuts in the year; the first in June, and the second in December.
As soon as the fruit is ripe, it is gathered, and cut into slices; and the
nuts, which at this time are in a pulpy state, are taken out with the hand;
for the thinness of their husk precludes the possibility of using a
machine. They are then laid in skins, or on leaves, to be dried in the sun.
They have now a sweetish acid taste, and may be eaten like any other fruit.
When perfectly dry they are put into bags, each containing about a hundred
weight; and, thus packed, are exported to foreign countries.
Previously to the preparation of these nuts into the substance which we
call chocolate, they are gently roasted, or parched over the fire, in an
iron vessel, after which process their thin external covering is easily
separated. The kernel is then pounded in a mortar, and subsequently ground
on a smooth warm stone. Sometimes a little arnatto (173) is added; and,
with the aid of water, the whole is formed into a paste. This, whilst hot,
is put into tin moulds, where in a short time it congeals; and in this
state it is the chocolate of the shops. In South America and Spain other
modes are adopted; the chocolate is mixed with sugar, long pepper (21),
vanilla, cinnamon, cloves, almonds, and other ingredients, according to the
taste of the respective inhabitants. Mr. Edwards was of opinion, that the
cakes of chocolate used in England were made of about one half genuine
chocolate, and the remainder of flour, or Castile soap.
Chocolate was first introduced into Europe by the Spaniards, and that from
the Caraccas is considered the best. It should be used whilst new, as
neither the seeds nor the cakes will keep well more than two years. The
chocolate used in this country must be manufactured in England, for, by an
Act of the legislature, the importation of chocolate paste is prohibited,
under heavy penalties. The mode in which this substance is immediately
prepared for use is well known.
By the natives of South America chocolate _nuts_ are used for food, and
also as a circulating medium instead of coin: about 1200 of them being
considered equal in value to a dollar.
A white oily matter, about the consistence of suet, is obtained by bruising
these nuts, and boiling the pulp. The oil is by this means liquefied, and
rises to the surface, where it is left to cool and congeal, that it may the
more easily be separated. This, which is called _butter of cacao_, is
without smell, and, when fresh, has a very mild taste. Its principal use is
as an ingredient in pomatums. From the nuts, when slightly roasted, an oil
is sometimes obtained by pressure, which is occasionally used in medicine.