Category: Science - Chemistry/Biochemistry
Four years ago, a convenient handbook on the production and use of various preparations of the chocolate plant was published by our firm. The present work is designed to give, with considerably more detail, some of the interesting facts relative to the early history and cultiv...
Four years ago, a convenient handbook on the production and use of various preparations of the chocolate plant was published by our firm. The present work is designed to give, w...
2. Part 2Cocoa-beans are derived chiefly from the following sources, here arranged alphabetically. A recent author has classified them under two heads, unfermented and fermented; but thi...
3. Part 3Breakfast cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason it is often prepared at the table. A small teaspoonful of the powder...