The Chocolate-Plant: (Theobroma Cacao) and Its Products

In 1891, the chocolate company Walter Baker and Company published a 30 page book designed to give, some of the interesting facts relative to the early history and cultivation of the chocolate tree, as well as a fuller account of its botany and the chemistry of its products. The Baker Chocolate Company is the oldest producer of chocolate in the United States. The company was established when a physician named Dr. James Baker met John Hannon on the banks of the Neponset River. Irishman John Hannon was penniless but was a skilled chocolatier, a craft which he had learned in England and which was, until now, exclusive to Europe. With the help of Baker, Hannon was able to set up a business where he produced "Hannon's Best Chocolate" for 15 years. In 1779, Hannon went on a trip to the West Indies and never returned. His wife sold the company in 1780 to Dr. Baker who changed the name to Baker Chocolate Company. The Baker's Chocolate brand now belongs to Mondelez International. CONTENTS: I. OUTLINE OF THE EARLY HISTORY OF THE CHOCOLATE-PLANT. II. THE NATURAL HISTORY OF THE CHOCOLATEPLANT. III. THE SEEDS OF THE CHOCOLATE-PLANT AS THEY APPEAR IN COMMERCE. THEIR MICROSCOPIC AND CHEMICAL CHARACTERS. IV. MANUFACTURE OF CHOCOLATE AND BREAKFAST COCOA. V. SOME PHYSIOLOGICAL ASPECTS OF CHOCOLATESEEDS. VALUE OF CHOCOLATE AS AN ARTICLE OF FOOD. SUGGESTIONS RELATIVE TO THE COOKING OF CHOCOLATE AND COCOA. RECIPES. PLAIN CHOCOLATE. CHOCOLATE MADE WITH CONDENSED MILK. CHOCOLATE; VIENNA STYLE. BREAKFAST COCOA. CHOCOLATE CAKE. VANILLA FROSTING. CHOCOLATE ICING. CHOCOLATE ICE-CREAM. CHOCOLATE PUDDING. BAVARIAN CHOCOLATE CREAM.