[New post] Hundred-year-old Advice for Making Cocoa and Chocolate

Sheryl posted: "HHere's some information in a hundred-year-old cookbook about making cocoa and chocolate. Not quite sure how cocoa differs from chocolate. Cocoa and Chocolate Theobromine is the stimulating element in cocoa beans, and is much less pronounced in its ef" A Hundred Years Ago Hundred-year-old Advice for Making Cocoa and Chocolate Sheryl Nov 3 HHere's some information in a hundred-year-old cookbook about making cocoa and chocolate. Not quite sure how cocoa differs from chocolate. Cocoa and Chocolate Theobromine is the stimulating element in cocoa beans, and is much less pronounced in its effect than the corresponding principles in tea and coffee. The high percentage of fat, together with other food principles, places this bevarage in the class with foods. As a rule, when making cocoa or chocolate, follow the recipes found on the package. It will be well to bear in mind, however, that boiling will greatly improve it. Beating constantly with an egg beater while cooking will thoroughly mix the ingredients and prevent a thin skin from rising to the surface. Mrs. DeGraf's Cook Book (1922) Comment Like You can also reply to this email to leave a comment. Unsubscribe to no longer receive posts from A Hundred Years Ago. Change your email settings at manage subscriptions. Trouble clicking? Copy and paste this URL into your browser: http://ahundredyearsago.com/2022/11/03/hundred-year-old-advice-for-making-cocoa-and-chocolate/ Powered by WordPress.com