the "fermented
cocoa." For the "unfermented cocoa," the beans are dried without
undergoing fermentation. Fermentation removes much of the acidity and
bitterness characteristic to the unfermented bean, and when properly
regulated develops flavor. The original bean contains about 50 per cent
fat, part of which is removed in preparing the cocoa. This fat is sold
as cocoa butter. In the preparation of some brands of cocoa, alkalies,
such as soda and potash, are used to form a combination with the fat to
prevent its separating in oily globules. This treatment improves the
appearance of the cocoa, but experiments show the albumin to be somewhat
less digestible and the soap-like product resulting not as valuable a
food as the fat. Such preparations have a high per cent of ash. There
is no objection from a nutritive point of view to a cocoa in which the
fat separates in oily globules.

221. Composition of Cocoa.--The cocoa bean, when dried or roasted and
freed from its husk and ground, is sold as cracked cocoa, or cocoa nibs.
From cocoa nibs the various cocoa and chocolate preparations are made.
Cocoas vary in composition according to the extent to which the fat is
removed during the process of manufacture and the nature and extent to
which other ingredients are added. An average cocoa contains about 20
per cent of proteids, and 30 per cent fat, also starch, sugar, gums,
fiber, and ash, as well as theobromine, a material very similar to
theine and caffein in tea and coffee, but not such an active stimulant.
Cocoa is not easily soluble, but it may be ground so fine that a long
time is required for its sedimentation; or sugar or other soluble
material may be added during the process of manufacture to increase the
specific gravity of the liquid to such an extent that the same object is
attained without such fine grinding. The first method is to be
preferred. Cocoa and its preparations are richer in nutritive substances
than tea and coffee and have this added advantage that both the soluble
and insoluble portions become a part of the beverage. Owing to the small
amount used for a cup of cocoa, independent of the milk it does not add
much in the way of nutrients to the ration.

222. Chocolate.--Plain chocolate is prepared from cocoa nibs without
"removal of the fat or other constituents except the germ." It differs
in chemical composition from cocoa by containing more fat and less
protein; it has nearly the same chemical compositi