#cacao shells

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2023 tea via my "see results" Tumblr votes.

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First test 10-457.

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(1908) Auguste Chevalier on Adulteration with Cacao Shell

In the June 1908 Les Végétaux Utilies de l'Afrique Tropicale Française ("Le Cacaoyer dans l'Ouest Africain"), Auguste Chevalier writes:

Comme une addition des coques au chocolat ou à la poudre de cacao, mème pour les produits bon marché, est considérée comme falsification, les coques de cacao ne peuvent pas être employées dans la chocolaterie. (20)

[Since the addition of cacao shells to chocolate or to cocoa powder--even for cheap products--is considered an adulteration, cacao shells cannot be utilized in chocolate-making.]

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(1874) French Medical Dictionary on Adulteration with Cacao Shell

From the 1874 Dictionnaire Encyclopédique des Sciences Médicales (entry on chocolate by Dr. Fonssagrives):

Quoi qu'il en soit, la coque de cacao n'est pas le fève de cacao, et cette substitution doit être poursuivie toutes les fois qu'elle se déguise sous la fausse étiquette de chocolate. (730)

[In any event, cacao shell is not cacao bean, and this substitution should be hounded whenever it disguises itself under the false label of chocolate.]

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(1921) Dictionary of Applied Chemistry on Cacao Shell Adulteration

From the 1921 A Dictionary of Applied Chemistry (Vol. 2, ed., Edward Thorpe; London):

The shells form a low-priced product extensively used, after grinding, in the cheaper grades of cocoa and chocolate, and occasionally, under the name of 'cocoa tea,' as a beverage which has the taste and flavour of weak cocoa.  Cocoa shells have proved to be a useful addition to feeding stuffs, especially for milch cows, and gave good results on the experimental farms of Canada when used as manure.

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(1897) Reference-Book on Practical Therapeutics on Adulteration with Cacao Shell

From an article on "Cocoa" by Dr. Floyd M. Crandall in the 1897 Reference-Book of Practical Therapeutics (ed. Dr. Frank P. Foster):

Chocolate and cocoa, like most complex manufactured articles are frequently adulterated. ... An excessive amount of fibre, due to the admixture of an undue proportion of the shells, is sometimes found.

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(1874) The Barbarism of Grinding Cacao Shell with Nibs in England

In the March 13, 1874, issue of Journal of the Society of Arts, Dr. John Holm wrote: 

For many years after the introduction of raw cocoa into England, its manufacture was conducted in a very rude matter, no attempt being made to separate the husk of the cocoa nut from the nib.  The mode of manufacture was to grind the whole bean with sugar and farinaceous substances. ...Another form of cocoa, called flake, was also much used, and this consisted only of the cocoa beans, shell, and nib, crushed in a mill into the form of flakes.

Notwithstanding the inherent value of the food, none of these productions, however, met with any great consumption.  They were all expensive, but the finer cake chocolates were of so high a price as to be only obtainable by the wealthy.  The cocoas, besides being dear, were also unpalatable, and owing to the presence of the husk, very indigestible and irritating to the internal mucous membranes....

From the first, [Mr. Daniel Dunn] discarded, in his preparations, the barbarism of grinding up the husk with the cocoa nib, a practice both wasteful and unwholesome. (360-1)