The Physiology of Taste Part 16

It was left for time and experience, those two great masters, to show that chocolate prepared with care is as healthful as it is agreeable. That it is nourishing, easily digested, and is not so injurious to beauty as coffee said to be. It is very suitable to persons who have much mental toil, to professors and lawyers, especially to lawyers. It also suits certain feeble stomachs, and has been thought most advantageous in chronic diseases. It is the last resource in affections of the pylorus.

These various properties chocolate owes to nothing but an eloesaccharum. Few substances contain in the same volume more nutrition. It becomes almost entirely animalised.

During the war, cocoa was rare and very dear. Subst.i.tutes were sought for, but all efforts were vain. One of the blessings of peace was that it rid us of all those humbugs one was forced to taste, but which were no more chocolate than chicory is mocha.

Some persons complain that they cannot digest chocolate. Others say that it does not nourish them, and that it pa.s.ses away too quickly.

The probability is that the first have only to blame themselves, and that the chocolate they use is of bad quality. Good and well made chocolate can be digested even by the weakest stomach.

The others have an easy remedy, and they need only strengthen their stomachs by a pate, a cotelette, or a jerked kidney. Then let them take a bowl of sokomusko, and thank G.o.d for such a powerful stomach.

Here I have an opportunity to give two examples, the correctness of which may be relied on.

After a good breakfast one may drink a full bowl of chocolate, and digestion in three hours will be perfect, so that one may dine at any hour that is pleasant. ... In zeal for the advancement of the science, I tried this experiment on many ladies who a.s.sured me they would die. They did not, though, and lived to glorify the professor.

Those who use chocolate, ordinarily enjoy the most perfect health, and are the least subject to the mult.i.tude of ailments which destroy life; their embonpoint is stationary. These two examples any one can verify in society by a scrutiny of those the regimen of whom is known.

This is the true place to speak of the properties of chocolate, which I have verified by many examples and experiments, which I am delighted to exhibit to my readers. (See varieties at the end of the volume.)

Now, then, let any man who has indulged too much in the cup of volupte; let every man who has pa.s.sed in toil too much of the time when he should have slept; let every man of mind, who finds his faculties temporarily decay; every man who finds the air humid and the atmosphere painful to breathe; let every man who has a fixed idea which would deprive him of the liberty of thought; let them each take a demi litre of chocolate ambre, (sixty grains of amber to the kilogramme), and they will see wonders.

In my way of distinguishing things, I have called this chocolate des affliges; because in all the conditions I have referred to, there is something very like affliction.

Very good chocolate is made in Spain; one is indisposed to send thither for it, for all manufacturers are not equally skillful, and when it comes it has to be used as it is.

Italian chocolates do not suit the French, for the cocoa is burned too much. This makes the chocolate bitter, and deprives it of its nourishment. A portion of the bean has been reduced to carbon.

Chocolate having become common in France, all sought to learn how to make it. Few, however, approximated to perfection for the art is not easy.

In the first place it was necessary to know good cocoa and to use it in all its purity. There is no first quality case that has not its inferiorities, and a mistaken interest often causes damaged beans to be put in, which should have been rejected. The roasting of the cocoa is also a delicate operation, and requires a tact very like inspiration. Some have the faculty naturally, and are never mistaken.

A peculiar talent is necessary to regulate the quant.i.ty of sugar which enters into the composition. It is not invariable and a matter of course, but varies in proportion to the aroma of the bean and the degree of torrefaction.

The trituration and mixture do not demand less care, and on them depends the greater or less digestibility of chocolate.

Other considerations should also preside over the choice and quant.i.ty of aromas, which should not be the same with chocolate made for food and those taken as luxuries. It should also be varied according if the ma.s.s is intended to receive vanilla or not. In fine, to make good chocolate a number of very subtle equations must be resolved, and which we take advantage of without suspecting that they ever took place.

For a long time machines have been employed for the manufacture of chocolate. We think this does not add at all to its perfection, but it diminishes manipulation very materially, so that those who have adopted it should be able to sell chocolate at a very low rate. [Footnote: One of those machines is now in operation in a window in Broadway, New York. It is a model of mechanical appropriateness.] They, however, usually sell it more dearly, and this fact demonstrates that the true spirit of commerce has not yet entered France; the use of machines should be as advantageous to the consumer as to the producer.

TRUE METHOD OF PREPARING CHOCOLATE.

The Americans [Footnote: South Americans.--TRANSLATOR.] make their chocolate without sugar. When they wish to take chocolate, they send for chocolate. Every one throws into his cup as much cocoa as it needs, pours warm water in, and adds the sugar and perfumes he wishes.

This method neither suits our habits nor our tastes, for we wish chocolate to come to us ready prepared.

In this state, transcendental chemistry has taught us that it should neither be rasped with the knife nor bruised with a pestle, because thus a portion of the sugar is converted into starch, and the drink made less attractive.

Thus to make chocolate, that is to say, to make it fit for immediate use, about an ounce and a half should be taken for each cup, which should be slowly dissolved in water while it is heated, and stirred from time to time with a spatula of wood. It should be boiled a quarter of an hour, in order to give it consistency, and served up hot.

"Monsieur," said madame d'Arestrel, fifty years ago, to me at Belley, "when you wish good chocolate make it the evening before in a tin pot. The rest of the night gives it a velvet-like flavor that makes it far better. G.o.d will not be offended at this little refinement, for in himself is all excellence."

MEDITATION VII.

THEORY OF FRYING.

It was a fine morning in May; the sun shed his brightest rays on the smoky roofs of the city of enjoyments, and the streets (strangely enough) were filled neither with mud nor dust.

The heavy diligences had long ceased to shake the streets; the heavy wagons had ceased to pa.s.s, and only open carriages were seen, in which indigenous and exotic beauties under beautiful hats, cast disdainful looks on ugly, and smiling ones on good- looking cavaliers.

It was three o'clock when the professor sought his arm chair to meditate.

His right leg rested vertically on the floor, his left formed a diagonal angle with, and rested on it. His back was comfortably supported, and his hands rested on the lions' heads which terminated the arms of the venerable piece of furniture in which he sat.

His lofty brow indicated intense study, and his mouth a taste for pleasant amus.e.m.e.nt. His air was collected, and any one to have seen him would have said, "that is a sage of ancient days." The professor sent for his preparateur en chef, (chief COOK) and that officer arrived, ready to receive orders, advice or lessons.

ALLOCUTION.

"Master la Planche," said the professor with that deep grave accent which penetrates the very depth of our hearts, "all who sit at my table p.r.o.nounce your potages of the first cla.s.s, a very excellent thing, for potage is the first consolation of an empty stomach. I am sorry to say though that you are uncertain as a friturier. [Footnote: Anglice. Fryer.]

"I heard you sigh yesterday over that magnificent sole you served to us, pale, watery and colorless. My friend R. [Footnote: Mr. R-- -, born at Seyssel, in the district of Belley, in 1757, an elector of the grand college. He may be considered an example of the good effects of prudence and probity.] looked disapprovingly of it, M.H.R. turned his gastronomical nose to the left, and the President S. declared such a misfortune equal to a public calamity.

"This happened because you neglected the theory, the importance of which you are aware of. You are rather obstinate, though I have, taken the trouble to impress on you the facts, that the operations of your laboratory are only the execution of the eternal laws of nature, and that certain things which you do carelessly, because you have seen others do so; yet these are the results of the highest science. Listen to me, therefore, with attention, that you may never again blush at your works."

Section 1. CHEMISTRY.

"Liquids which you subject to the action of fire cannot all receive the same quant.i.ty of heat. Nature has formed them differently, and this secret, which we will call CAPACITY FOR CALORIC, she has kept to herself.

"You may, therefore, with impunity dip your finger in boiling spirits of wine; you would take it very quickly from boiling brandy; more rapidly yet from water; while the most rapid immersion in boiling oil would heat you easily.

"Consequently warm fluids act differently on the sapid bodies presented to them. Those subject to water soften, dissolve, and reduce themselves to boilli. The result is bouillon and its extracts. Those on the contrary treated with oil harden, a.s.sume a color more or less deep, and finally are carbonized.

"In the first instance, water dissolves and conveys away the interior juices of the alimentary substances placed in it. In the second the juices are preserved, for they are insoluble in oil. If these things dry up it is because a continuous heat vaporizes the humid parts.

"The two methods have different names, and FRYING is BOILING in oil or grease substances intended to be eaten. I think I have told you that officially oil and grease are synonymous; heating the latter being but a concrete oil."

Section II. APPLICATION.

"Fritures are well received in entertainments into which they introduce an agreeable variety. They are agreeable to the taste, preserve their primitive flavor, and may be eaten with the hand, a thing women are always fond of.

"Thus cooks are able to hide many things that have appeared on the day before, and remedy unforeseen requisitions on them. It takes no longer to fry a four pound chop than it does to boil an egg.

"All the merit of the friture is derived from the surprise, or the invasion of the boiling liquid which carbonizes or burns at the very instant of immersion of the body placed in it.

"To effect a purpose, the liquid must be hot enough to act instantaneously. It does not, however, reach S this point until it has long been submitted to the action of a blazing and hot fire.

"By the following means it may be ascertained if the friture be heated to the wished-for degree, cut a piece of bread in the form of a cube, and dip it in the pan for five or six seconds, if you take it out firm and dark put in what you wish to prepare immediately. If it be not, stir the fire and begin again.

"The surprise being once effected, moderate the fire that the action may not be too hurried, and that by a prolonged heat the juices it contains may be changed and the flavor enhanced.