02780cam a22003253u 4500 78613 UtSlPG 20260610134825.0 m cr n 260607r20261885utu|||||o|||||||||||||| d ca10002474 UtSlPG en iso639-1 TP Professor Nemo Cacaos and chocolates in the United States of America Salt Lake City, UT : Project Gutenberg, 2026 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2026-05-06 Charlene Taylor, Chris Miceli, and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) The book "Cacaos and chocolates in the United States of America by Professor Nemo." is a trade pamphlet and popular-scientific treatise written in the late 19th century. It explains cacao and chocolate for American readers—covering their botany, chemistry, manufacture, preparation, and nutritive benefits—while promoting quality chocolate as a wholesome food. The text opens by arguing that Americans underappreciate good chocolate and sets out to educate them. It surveys the cacao tree’s natural history, ideal climates, harvesting, and notable varieties, then outlines the bean’s composition and the role of theobromine, noting how blending different cacaos balances tannin and flavor. A long section compiles medical and scientific authorities who praise chocolate as nourishing, digestible, and suitable for convalescents and the overworked, and clarifies the proper term “cacao.” The manufacturing chapter details the process used at Huyler’s: careful drying and grading, French-style roasting, cracking and winnowing, blending, granite-cylinder refining, controlled drying, pressing, molding, cellar cooling, and tinfoil wrapping, all supervised for uniform quality. Subsequent sections describe chocolate’s many uses and forms, urge preference for tablet chocolate over powdered cocoa, and give precise household directions for making a smooth, creamy cup (including Brillat-Savarin’s advice to let it rest overnight). The book closes by asserting that Huyler’s equipment, methods, and ingredients yield chocolate of exceptional purity and flavor. (This is an automatically generated summary.) Originally published: New York: Huyler's Chocolate Works, 1885 Chocolate https://archive.org/details/choicerecipes00parl/page/n1/mode/2up https://www.gutenberg.org/ebooks/78613 119331 119331