I ate a little chocolate from my supply, well knowing the miraculous sustaining powers of the simple little block (from Mr. Isaacs, by F. Marion Crawford).
Whilst the food value of cocoa powder is very high the drink prepared from it can only be regarded as an accessory food, because it is usual to take the powder in small quantities—just as with beef-tea it is usual to take only a small portion of an ox in a tea-cup—but chocolate is often eaten in considerable quantities at a time, and must therefore be regarded as an important foodstuff, and not considered, as it frequently is considered, simply as a luxury.
The eating of cacao mixed with sugar dates from very early days, but it is only in recent times that it has become the principal sweetmeat. What would a "sweetshop" be to-day without chocolate, that summit of the confectioner's art, when the rich brown of chocolate is the predominant note in every confectioner's window? What would the lovers in England do without chocolates, which enable them to indulge their delight in giving that which is sure to be well received?
As a luxury it is universally appreciated, and because of this appreciation its value as a food is sometimes overlooked.
During the war chocolate was valued as a compact foodstuff, which is easily preserved. Dr. Gastineau Earle, lecturing for the Institute of Hygiene in 1915 on "Food Factor in War," said: "Chocolate is a most valuable concentrated food, especially when other foods are not available; it is the chief constituent of the emergency ration." Its importance as a concentrated foodstuff was appreciated in the United States, for every "comfort kit" made up for the American soldiers fighting in the war contained a cake of sweet chocolate.
There are a number of records of people whose lives have been preserved by means of chocolate. One of the most recent was the case of Commander Stewart, who was torpedoed in H.M.S. "Cornwallis" in the Mediterranean in 1917. He happened to have in his cabin one of the boxes of chocolate presented to the Army and Navy in 1915 by the colonies of Trinidad, Grenada, and St. Lucia, who gave the cacao and paid English manufacturers to make it into chocolate. He had been treasuring the box as a souvenir, but being the only article of food available, he filled his pockets with the chocolate, which sustained him through many trying hours.[3]
We have already seen the high food value of the cacao bean: what of the sugar which chocolate contains? Sugar is consumed in large quantities in England, the consumption per head amounting to 80-90 lbs. per year. It is well known as a giver of heat and energy, and Sir Ernest Shackleton reports that it proved a great life preserver and sustainer in Arctic regions. Our practical acquaintance with sugar commences at birth—milk containing about 5 per cent. of milk sugar—and when one considers the amazing activity of young children one understands their continuous demand for sugar. Dr. Hutchison, in his well-known Food and the Principles of Dietetics, says: "The craving for sweets which children show is, no doubt, the natural expression of a physiological need, but they should be taken with, and not between, meals. Chocolate is one of the most wholesome and nutritious forms of such sweets."
Both the constituents of chocolate being nourishing, it follows that chocolate itself has a high food value. This is proved by the figures given below.
As with cocoa, we have first to know the composition before we can calculate the food value. The relative proportions of nib, butter and sugar, vary considerably in ordinary chocolate, so that it is difficult to give an average composition: there are sticks of eating chocolate which contain as little as 24 per cent. of cacao butter, whilst chocolate used for covering contains about 36 per cent. of butter.
As modern high-class eating chocolate contains about 31 per cent. of butter, we will take this for purposes of calculation: