Neither cocoa nor chocolate is soluble in water. Some cocoas are very finely ground and are termed soluble cocoas.
[Illustration: FIGURE 41.—CACAO PODS.]
When mixed with water these cocoas do not separate as rapidly as others, but they are not soluble. Because of its insolubility, chocolate should be blended as thoroughly as possible with other materials. A satisfactory and practical method of accomplishing this is to make a smooth paste of chocolate and boiling water.
To develop flavor, it is well to cook both chocolate and cocoa at boiling temperature, especially when combining with liquids. The flavor of the cocoa beverage is improved by much cooking. Long cooking of the chocolate beverage causes the fat to separate and float.
COCOA
1/4 cupful cocoa 3 cupfuls milk 1 to 3 teaspoonfuls corn-starch 1/4 to 3/8 cupful sugar 1 cupful water 1/4 teaspoonful salt
Mix cocoa, corn-starch, and water and boil for 10 minutes. Add the milk and sugar to the mixture and cook over hot water for 1/2 hour. Add salt. Beat well and serve. Vanilla may be added to cocoa if desired.
Varying quantities of corn-starch and sugar are given so that the beverage may be thickened and sweetened to suit one's taste. If desired, the corn- starch may be omitted entirely.
CHOCOLATE
2 squares chocolate 3 cupfuls milk 1 cupful boiling water 1/4 teaspoonful salt 1/3 cupful sugar 1/2 teaspoonful vanilla