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other substances than cacao, sugar and the usual spices must be
regarded as adulterations.225
5. C h o c o l a t e and c a c a o (powdered or moulded) may be
aromatised with the following substances: vanilla, benjamin gum,
tolu and peru balsam, cinnamon, cloves and nutmeg.
6. C h o c o l a t e f o n d a n t s are chocolates with an unusually
large proportion of sugar and fatty contents.
7. M i l k c h o c o l a t e is a preparation prepared from milk, sugar
and cacao. It may not contain the preserving materials dis-allowed
for milk, such as boracic acid, borax, formic aldehyde and derivatives
of the aromatic series. It comes into commerce in powder form.
8. C o v e r i n g or c o a t i n g material is a mixture of cacao, sugar,
spices, with almonds and hazel nuts. This preparation is almost
exclusively employed for bonbon confectionery.
9. M e d i c i n a l C h o c o l a t e is a chocolate or cacao preparation
containing additions of medicaments.
Tests and Definitions always to be applied.

1. Touch test.
2. Reaction.
3. Microscopical examination.
4. Examination of the fat.
5. Estimation of cacao butter.
6. Determination of sugar.
7. Determination of ash.

Tests and Definitions eventually necessary.

8. Determination of moisture.
9. Determination of theobromine.
10. Determination of starch.
11. Determination of cellulose.
 Guide to Classification:
Unripe, badly fermented cacao beans and those which have been
attacked by insects or mould or have suffered during transport from
the influence of salt-water, should never be used for manufacturing
purposes.
Goods prepared from such beans have an unpleasant taste, which
it is impossible to get rid of by the various operations in the course
of manufacture. The use of all such beans is to be regarded as
adulteration. The tests to be applied for determining them are
tasting, microscopical examination and perhaps the estimation of the
common salt contained in them.
All good chocolates are of a fine brown colour. Grey-coloured or
spotted chocolate are objectionable. Spots or the grey colour alluded
to may be caused either by damp or heat. At an ordinary
temperature the fracture of the chocolate is hard, glassy and even.
The quality of the fracture constitutes an excellent basis in judging
of the manner and methods employed in working up the raw
material.
Cacao and chocolate that become thick and pulpy on boiling are in
all probability adulterated with meal, starch, dextrine or resin.
The following are to be considered as adulterations:
1. Admixtures of cacao or other shells, and sawdust.
2. Admixtures of foreign starch, meals, castania and resin.
3. Admixtures of mineral substances like ochre, clay and sand.
4. The substitution of cheaper fats, such as beef and pork
dripping, almond, poppy seed, cocoa-nut and vaseline oils.
Limitations.
1. For c a c a o m a t e r i a l.
 Maximum: 5% (Porto Cabello 4·65%)226
Ash
Minimum: 2% (Surinam 2·25%)
Maximum: 54·5% (Machalla 54·06)
Cacao butter
Minimum: 48·0% (Porto Cabello 45·87).226

2. F o r c a c a o f a t . Melting point 29 to 33·5° C.; freezing point

24 to 25° C.; refraction at 40° C., 46 to 49226; iodine value 34 to 37;
point of saponification, 192 to 202.
3. D i s i n t e g r a t e d c a c a o: the amount of added alkali is not
to exceed 3%. In no case shall the ash content be more than 8%.
This figure is not inconsistent with the above stated maximum ash
content, as disintegrated or soluble cacao is manufactured from a
mixture of several sorts of cacao, in each of which (although they
have been defatted) there is not more than 5% of ash.
4. C h o c o l a t e: although at the present time there are no limits
fixed for cacao and sugar, it may nevertheless be safely assumed
that the fat and sugar together may not exceed 80 to 85%, and that
the rest shall be pure non-fatty cacao material, in the proportion of
from 15-20%. The ash in a good chocolate does not exceed 3·5%.
5. M i l k c h o c o l a t e: here the separate ingredients require a
thorough drying. If the percentage of moisture amounts to as much
as five percent, the whole preparation is objectionable and liable to
lose its hard consistency.
6. C h o c o l a t e à la noisette, o a t, m e a t and m e d i c i n a l
c h o c o l a t e s. The testing of these takes two chief directions:
1. It must be established that the ingredients given on the label are
of good quality, and
2. that only the ingredients there mentioned occur in the packet.
The constituents and their proportions shall be declared on the
wrappers in the case of medicinal chocolate.
 On the 1st July then, in the year 1909, the act passed in
connection with foods and articles of consumption December 5th,
1905 came into force in Switzerland. Thereby the whole of Swiss
trade in such foodstuffs and articles of consumption is systematically
controlled. Of the 268 articles which are generally representative, we
annex here those concerning cacao, powder and chocolate, namely,
nos 146 to 149.
Art. 146. Under the designation c a c a o or c a c a o p o w d e r
only the pure, unaltered or only partially defatted natural product
may be brought into commerce.
A cacao powder may only be described as s o l u b l e when it has
been treated with carbonic acid alkalis or disintegrated with steam.
Soluble cacao may only contain 3% added alkalis on the outside.
Art. 147. Under the designation c h o c o l a t e, only a mixture of
cacao and sugar with or without addition of cacao butter and spices
is to be understood, and no other may be brought on the market as
such.

The percentage of sugar in chocolate may not exceed 68.227

Art. 148. Cacao and chocolate may not contain starch, meal,
foreign fat, mineral substances, colouring matter and so-called fat
economisers (dextrine, gelatine, resin and tragacanth) and only
traces of cacao shell. They may not be gritty nor foul smelling nor
otherwise spoilt.
Art. 149. Special products of cacao and chocolate with addition of
oats, milk, acorns and hazel nuts must be declared accordingly (as
oat cacao, milk chocolate etc.). Fancy confections fall also under this
obligation.
Cacaos and chocolates which are put on the market in packets,
boxes and packages must contain the name of the firm on the
wrapper, or some mark of the manufacturer or salesman which is
recognised in Switzerland.
If saccharine, dulcine or other artificial sweetstuffs are added to
chocolate, such admixture must be declared on the wrapper.228

4. Austria.

Legal control of the traffic in cacao preparations in this country

may be expected in the near future.
A u s t r i a is indeed already in possession of a law (dated January
19th, 1896) concerning the traffic in articles of consumption,
although the special determinations have hitherto not reached
perfection, and the treatment of the separate detailed articles must
proceed gradually. As in Switzerland, the Association of Food
Chemists and Analysts here have worked out designs for a “Codex
alimentarius austriacus The work of this code commission is of a
purely private nature and accordingly no official importance accrues
to it, but it is none the less recognised by all Austrian chemists and
has indirectly (and even in law courts) about the same weight as the
opinion of an expert, especially as the single articles of consumption
are almost exclusively limited to specialists in this country. We
therefore introduce the most important points of this code which
bear on our subject, although various alterations must be made in
these as they succeed to legal recognition, for since the appearance
of the code many changes have developed as regards the methods
of research.
I. Cacao Mass.
D e f i n i t i o n . Under cacao mass is to be understood the material
constituting a regular and uniform dough when warmed, which has
been exclusively prepared and manufactured from the shelled cacao
bean.
 I n g r e d i e n t s . Cacao material contains the same ingredients
chemically as the shelled bean.
Microscopical investigation should only reveal the presence of seed
kernel, and not particles of root, which should be removed in the
course of preparation.

The ash may not exceed 3·5%229, the fibre 3%229, and the starch
10·5%. The amount of fat figures at between 48 and 52 percent.
II. Cocoa powder.
(Pulverised cacao, defatted, and disintegrated.)
D e f i n i t i o n . Hereby is understood the steamed preparations or
the powder obtained by expressing at least half the total fat from
ordinary cacao material and further grinding and sifting.
C h a r a c t e r i s t i c s . The cocoa powder shall on boiling with 20
to 30 times its volume of water yield a suspension, in which there
are no traces of lumpy formation, and which does not show a
sediment after the expiration of a few minutes.230 Should there be
any such sediment, it shall be examined under the microscope.
Cocoa powder shall be sifted and ground free from meal, and may
not, on sifting through a miller gauze (No. 12) show more than 5%
of material on the sieve.
The chemical composition of cocoa powder is modified according
to the degree of defatting. If 30 parts out of 100 are defatted, which
is the usual procedure. If 30 parts fat are expressed from 100 parts
cacao material, which usually happens, then the cocoa powder
contains

30% fat, 5% ash231, 3·5% fibre, and 13%.

The amount of moisture shall not exceed 6%.
The fat shall be pure cacao butter.
 Addition of alkalis is not allowed.
Microscopical investigation as under I.

III. Chocolate.
D e f i n i t i o n . Chocolate is the cacao material evenly and
regularly worked up with cane sugar (refined, ordinary or coarse).
The completely uniform pasty mass, when warmed, is allowed to
set in moulds and then forms pieces of fatty appearance, finely
granular or close fracture (tablets, blocks).
Good chocolate consists of 40 to 50 percent of cacao mass and 50
to 60 percent of sugar.
It may also contain a small amount of harmless aromatic
substances.
Should the sum of the cacao fat and sugar in chocolate amount to
over 85 percent, it is termed “Sweetmeat chocolate”, and should the
sum of those ingredients be more than 90 percent, the chocolate is
to be declared as “Very sweet
All the ingredients in chocolate, after deducting the sugar, shall be
present in the same relative proportion and in the same condition as
in pure cacao mass (compare I).
Sweetened chocolate is an exception, in so far as it has had in its
preparation an addition of cacao butter. Fine kinds are also prepared
with an addition of defatted cacao.
U n m o u l d e d chocolate or chocolate powder shall answer to the
same requirements.
IV. Cacao surrogate and chocolate surrogate.
D e f i n i t i o n . Cacao preparations containing admixtures of meal
are to be described as surrogates.
 The addition of other substances than meal is inadmissible.
Absence of cacao husk is also required as in I, II, III.
Mixtures of cacao powder, sugar and meal are also to be regarded
as surrogates.
The extent of the addition of meal is to be distinctly noted by the
seller on the article sold.
V. Couverture (coating mass).
D e f i n i t i o n . This includes various preparations of pure cacao
butter and chocolate (or mixtures of chocolate with cacao butter and
cacao mass), which form a thin liquid, when warmed, and are used
for coating or pouring over confectionery. All other substances
(roasted hazel nuts or almonds and the like) shall be declared.
Investigation.
To b e c a r r i e d o u t w i t h o u t e x c e p t i o n w i t h a l l
c a c a o p r e p a r a t i o n s:
1. D e t e r m i n a t i o n o f f a t . The fat is extracted from the dry
substance which has been mixed with an indifferent body (sand) by
pure and absolutely dry ether (distilled over sodium) or by petroleum
ether. Cacao mass and chocolate must first be shaved or rasped.
2. J e s t i n g o f t h e f a t .
a) Determination of the melting point in a capillary tube (three
days after the fat has been melted into the tube).232 Pure cacao
butter usually melts at 33° C.
b) Determination of the iodine value; usually 35·0 with pure cacao
fat.
It is further recommended to make a refractometric determination,
which in a Zeiss butter-refractometer must be 46·5° at 40° C.
 3. The m i c r o s c o p i c t e s t of the substance, from which the
fat and the sugar have been removed.
T h e f o l l o w i n g a r e a l s o e s s e n t i a l:
I. With cacao mass.
The determination of fibre and ash.
II. Cacao powder.
Determination of moisture at 100° C., of the fibre and ash and
examination of the ash (quantitative determination of phosphoric
acid and potash).
III. Chocolate.
Determination of the sugar by polarisation of the aqueous
solution.
IV. Surrogates.
Determination of the starch.
If it is considered necessary to proceed further, then:
1. Determination of theobromine by a modification of Wolfram’s
method, the method employed is to be exactly stated.233
2. In the determination of starch, the gelatinisation is to be carried
out under steam pressure and the inverted sugar gravimetrically
determined with Fehling’s solution.
An opinion of the quality of the preparation can be formed from
the taste, smell and colour of the sample on boiling with water.

5. Germany.
 In G e r m a n y, unfortunately, there is at present no law, which
regulates the trade in cacao goods. It is true that there exists the
decree of the 14th May, 1879 respecting the trade in food,
alimentary substances and comestibles, which contains the usual
penal enactments in regard to adulteration of food materials offered
for sale. The enactments are supplemented with data relating to the
administration of the law, among which a definition of chocolate, as
well as the means of judging as to the quality or its adulteration, are
treated of. But those data do not in all respects apply to existing
conditions, nor do they deal fully with the question as to what
admixtures are to be permitted or prohibited, for in the introduction
to the appendix A, there is the following statement:
“Like the former provision, the present one is not intended to be
an e x h a u s t i v e description of all subjects of the kind referred to,
but a compilation of those examples which appear to be especially
calculated to serve as an illustration of legislative requirements.”
The data referred to have not an officially authoritative
significance, and they cannot be regarded as having established
validity in connection with the administration of the law by the police
or by legal authorities. (See: Commentary by Meyer-Finkenburg,
page 116.)
Even the complete publication of the “Vereinbarungen zur
einheitlichen Untersuchung von Nahrungs-und Genußmitteln sowie
Gebrauchsgegenständen für das Deutsche Reich”, collected at the
instance of the national health department, will not have the effect
of giving certainty in the law relating to the manufacture of
chocolate. That section of the “Vereinbarungen”, which deals with
cacao products, was published in Book III (Berlin, Julius Springer
1912) pages 68-81, but the conditions in Germany are at present
only similar to those existing in Switzerland and in Austria. The
“Vereinbarungen” are nothing more, than a valuable semiofficial
guide for the valuation and examination of food and comestibles, the
provisions of which, not being obligationary, have no legal effect.
They have long been in need of a thorough revision, as recent
scientifical results testify, and indeed “The Voluntary association of
German Food Chemists” have for years been engaged in such
revision.
The consequence is, that the prosecution of various manipulation
which certainly deserve to be objected to, such as the preparation of
cacao or chocolate from undecorticated beans, would be difficult to
carry out. The Association of German Chocolate Manufacturers has
protested against that unsuitable state of affairs, and since a remedy
is to be looked for only from the enactment of a law regulating the
trade in cacao products, that association prepared a draft act, at its
XVII. annual meeting at Leipsic on the 15th January 1893, and has
submitted it to the government health department.
That draft is in accordance with the provisions printed on pages
231 and 232 a-e. The provisions of the association in reference to
the trade in cacao products also contain the following paragraphs:
§ 2.
It is not to be considered adulteration or counterfeit, within the
meaning of the law (§ 10) relating to trade in food materials,
comestibles or articles of consumption (of 14th May 1879,
Reichsgesetzblatt page 145):
1. When the productions referred to under a, b, c are mixed with
meal or other substances for medicinal purposes, provided, they are
of a character by which they are distinctly recognisable, or are kept
in stock or offered for sale under a designation distinguishing them
from chocolate, cacao mass, or cacao powder.
2. When covering or coating material, or sweetmeat chocolate is
mixed with burnt almonds or hazel nuts to the extent of 5 %.
§ 3.
Adulteration within the meaning of the law dated May 14th 1879,
§ 10 (Reichsgesetzblatt, page 145) comprises:
 1. The addition of foreign fat to chocolate, cacao mass or cacao
butter.
2. The addition to chocolate, cacao material or cocoa powder of
cacao husk, meal or other substances, except in the cases
mentioned on page 279, § 2, pos. 1 and 2.234
3. The addition of colouring materials to chocolate.
4. The addition to chocolate or chocolate surrogates of any but
cane sugars (beetroot sugar).
§ 4.
As already pointed out, the terms of this proposed legislative step
naturally command approval and we should be the first to welcome
the appearance of a “Deutsches Lebensmittelbuch” or some similar
work235, intended to serve as an authoritative regulation of the
trade in cacao preparations and as a protection of honest
manufacturers against the uncertainty now attending legal
proceedings. In that case, other civilised countries might be
expected to follow.
 Book 5.
Appendix.

A. Installation of a chocolate and cacao

powder factory.
In constructing a new factory and fixing the situation of the
buildings, the first thing to be considered is their convenient
arrangement. It is therefore advisable to rely upon an experienced
person for the plan to be adopted, and then to leave the proper
construction of the works in the hands of the architect. Small
operations can be carried on in any building, but in the case of
larger works a well devised arrangement of the machines and
appliances must be decided upon before hand, that will admit of
rational and, to some extent, automatic working. In case of erecting
small works which will require only one manager, the best plan
would be to have the whole manufacture carried out on one story, or
at the most two stories, to facilitate supervision.
The case is different with large works, in which the different
departments are controlled by especially qualified persons.

Tables I and II236 represent, in section, a chocolate factory and a

cacao powder factory. As both plans represent only a model section,
they serve only to show the most convenient arrangement of the
machines with each other. In reality there would be more or less
machines of the same kind placed together. Such arrangements
might, with modifications, serve for medium sized works, as well as
for larger ones. In that sense the following explanations of the two
plans are to be understood.
 PLATE II

Longitudinal Section of a model Chocolate Factory

For explanation of figures see text.

Zipperer, Manufacture of Chocolate etc. 3rd edition.

Verlag M. Krayn, Berlin W. 10.

Click on the images to see a larger version.

 PLATE III

Longitudinal Section of a model Cocoa Factory

For explanation of figures see text.

Zipperer, Manufacture of Chocolate etc. 3rd edition.

Verlag M. Krayn, Berlin W. 10.

1. Chocolate factory (Table I).

By means of the lift (1) all the raw materials, sugar, cacao,
packing materials, etc. are carried up to the store rooms (2). In
these occur the machines for cleansing and picking the raw cacao
beans. The raw cacao is fed into the elevator boxes (3), above the
cleansing machine (4) where it is freed from dust; it passes to the
continuous band (5) where it is picked and then falls into the
movable boxes (6). It is then transferred to the hoppers (7) and is
fed, by opening a slide in the hoppers, into the roasting machine (8).
The capacity of the hoppers is sufficiently large for holding the
quantity of beans for charging the roasting machine. After the
roasting is completed, the cacao is emptied into the trucks (9) and
carried to the exhaust arrangement (10) where the beans are cooled
down and the vapour given off is passed out into the open air. At the
same time, the roasting chamber is sucked out through the funnel
shaped tube fitted to the cover of the chamber. The roasted cacao is
then passed to the boxes (11) to be conveyed by the elevator to the
crushing and cleansing machine (12). After being cleansed, the
cacao is carried in trucks (13) to the hoppers (14) by which they are
fed into the mills (15) in the lower floor. The sugar mill and the
sifting apparatus (27) placed near the crushing and cleansing
machines are also fed by a hopper from above. The dust sugar,
there produced, is carried by the lift (1) to the machine room on the
first floor. Cacao and sugar are there supplied to the incorporator
(16) to be worked together, before being passed to the rolling mill
(17), where the final rubbing is effected. After passing once or
oftener through the mill, the finished chocolate mass is then taken
to the hot room (18) where it remains in boxes until further treated
and it is then taken to the moulding room. In the incorporator (19)
the mass acquires the consistence necessary for moulding and also
the requisite temperature. The mass is then taken in lumps to the
dividing machine (20) and cut into pieces of the desired size and
weight. On the table (21) the moulds, lying upon boards, are filled
with the pieces of chocolate and they are then taken to the shaking
table (22).
From this they succeed to the cooling arrangement, which consists
of an endless chain provided with travelling stages at definite and
regular intervals. The latter moves slowly through the artificially
cooled room and finally brings the moulds to the outlet (25) where
the chocolate is removed. It is then transferred on the lift to the
packing and despatching apartments specially reserved for these
operations, but not distinctly noticeable on our section.

2. Cacao powder factory (Table II).

The course of manufacture of cacao powder is the same as in the

manufacture of chocolate, up to the point where the cacao has
passed through the crushing and cleansing machines (12). The
broken beans are then taken by the elevator (27) to the machine for
separating the radicles (28) and thence through the hopper (14) to
the mills (15). The liquid cacao mass, passing from these mills, runs
into the pans (29) from which as much required for charging the
hydraulic presses as is can be drawn up by cocks. The accumulator
(31) supplies all the presses with water. The pressed cakes are first
put into the boxes of the frame (32). In an adjoining room is the
automatic cacao pulverizing apparatus. It is fed through the
preliminary crusher (34) from which the cacao is taken by the worm
and elevator (35) to the pulveriser (36). The powdered cacao is then
taken by a worm and elevator to the sifting machine (38).
The sifted powder falls into the tub (39) while the coarser portion
is carried back again to the pulveriser (36). The arrangements for
treating and the disintegrating cacao powder can be provided in the
manner already described.
In both plans, the boiler and engine house are to be understood
as placed in an adjoining building.

Appendix

Containing an account of the methods of preparation and the

composition of some Commercial dietetic and other Cacao
preparations.
The following statements and recipes have no pretension to be
complete; they are only introduced to serve as a brief summary of
those commercial cacao preparations, now in commerce, which are
mixtures of various kinds of substances with cacao or chocolate and
are largely used for dietetic purposes. Notwithstanding its necessary
incompleteness, the following account, which has been collected
from various sources, will satisfy practical requirement, since the
manufacturer, as well as the food chemist, frequently desires to
obtain information at once, that even a complete technical library is
not always able to supply. Medicinal chocolates have not been
considered in the following list, since they belong to the province of
pharmacy.
>
Acorn-cacao Michaelis’ contains according to an analysis by R.
Fresenius: Total nitrogen 2·29 percent, albumin 8·13 percent,
sugar 25·17 percent, starch 23·39 percent, fat 14·42 percent,
tannin, expressed as gallotannic acid 1·96 percent, cellulose 1·88
percent.
Acorn-cacao of Hartwig & Vogel of Dresden contains water 7·5
percent, ash 3·88 percent, fat 16·54 percent, albumin 11·25
percent, carbohydrates 38·76 percent, tannin 2·50 percent.237
Acorn-cacao of Th. Timpe of Magdeburg contains in the dry
substance: albumin 13·88 percent, tannin and cacao-red 5·37
percent, carbohydrates etc. 66·41 percent, fat 10·62 percent, ash
3·73 percent.238
Acorn-cacao can be prepared by mixing 10 parts of pure cacao
mass, 20 parts defatted cacao powder, 5 parts roasted barley
meal, 35 parts of the meal from shelled and roasted acorns (or 10
parts of an aqueous extract of roasted acorns), 30 parts powdered
sugar, and 2 parts pure calcium phosphate.
Acorn-chocolate is a mixture of 100 parts shelled and roasted
acorns with 500 parts sugar and 400 parts cacao mass in addition
to spices.
Acorn-malt-cacao (Dieterich) is prepared by mixing 1 kilo of
acorn malt extract (Dieterich-Helfenberg) with 6 kilos of sugar
(dust), and 3 kilos defatted cacao.
Acorn-malt-chocolate (Dieterich) is prepared by accurately
mixing 2 kilos acorn malt extract (Dieterich-Helfenberg) with 3½
kilos of powdered sugar and 4½ kilos of cacao mass.
Albuminous chocolate and cacao. Riquet & Co. of Leipsic have
protected a process by various patents239 for “The production of a
tasty and genuine chocolate or cocoa powder240 rich in
albuminous constituents.” The kernels of the thoroughly roasted
bean are worked up with a mixture (?) of water and dry albumen,
allowed to stand for some time, the water evaporating, and then
the beans are worked up once more. Instead of water an aqueous
sugar solution may also be employed, and further the addition of
albumen may occur at any stage241 and in particular when sugar
solution is first taken, then the albumen and sugar necessary for
the chocolate mixed up, and finally the cacao material (with
additions of cacao oil) added. Still better (than the sugar solution)
would it be, if the albumen were incorporated in the chocolate or
cocoa material in the form of a mixture with some emulsion (!),
especially a mixture with milk.
Barley-chocolate is prepared by mixing 1 kilo of prepared barley
meal242 4½ kilos powdered sugar and 4½ kilos cacao mass. The
moulded chocolate is to be coated with varnish.
Cacao and chocolate preparations containing milk are
prepared according to A. Denayer, Brussels (German patent No.
112220, 4 February 1899) by evaporating, in the open air, a
mixture of milk and sugar to the consistency of cream, and to the
hot mass, defatted or not defatted cacao is added in the form of
powder. The resulting mixture is spread out in thin layers and
exposed to the influence of a temperature of 80-100°C. in a
rarefied atmosphere, then finally completely dried at a lower or
ordinary temperature under the same conditions.
Cacao-egg-cream (so called African punch) is thus prepared: 10
yolks of eggs are beaten up with 300 grammes of syrup (1 part
 sugar to 2 parts water) and, whilst being continually whisked up,
500 grammes of cacao essence (see next paragraph) are added.
The whole is to be iced before being consumed.
Cacao-essence is prepared by macerating 125 grammes of
defatted cacao, 2 grammes vanilla, 2 grammes cinnamon, 0·75
gramme cloves, 0·3 gramme mace and 0·10 gramme of ginger
with 750 grammes of proof spirit and 250 grammes of water for 8
days, and then filtering into hot syrup, which is prepared with 550
grammes of sugar and 750 grammes water.
Cacao-liqueur. A well tested recipe for the preparation of this
liqueur is to the following effect: Defatted cacao 200 grammes,
cinnamon powder 5 grammes, vanillin 0·2 gramme, are digested
for 6 days with 1500 grammes of water and 1700 grammes of
alcohol (90%) and then mixed with 2600 grammes syrup (1400
parts sugar and 1200 parts of water) and filtered.
Cacaol, 70 parts cocoa powder, 10 parts oatmeal, 17·5 parts sugar,
2·5 parts common salt.
Cacao-malt is a mixture of 200 parts defatted cacao, 500 parts
sugar with an aqueous extract of 300 parts of kiln dried malt.
Cacaophen Sieberts (Cassel) is a mixture of cacao powder with
flour, sugar and milk albumin. It shows the following numbers on
analysis: fat 13·23 percent, water 7·7 percent, albumin 24·25
percent, soluble carbohydrates 17·95 percent, insoluble
carbohydrates (starch) 26·66 percent, woody fibre 2·27 percent,
ash 5·5 percent (calcium oxide 0·82 percent, phosphoric acid
(P3O5) 0·54 percent).

Children’s-Nährpulver (Lehmann-Berlin) is a mixture of meat

extract, cacao powder, salep, sugar and specially treated oyster
shells.
Chocleau, (Reichardt) a glucose chocolate material in tin tubes.
Chocolate-cream-syrup (for aërated waters): 125 grammes of
rasped chocolate, 62 grammes cacao powder and 325 grammes of
water are well mixed and to this add 148 grammes infusion of
quillaia (1·8). After standing some time add the contents of a pot
of condensed milk with 7·5 grammes of boric acid and make up
with 3·8 litres of sugar syrup (american recipe).
Chocolat digestif (Vichy chocolate) is a mixture of chocolate with
about 5 percent of sodium bicarbonate.
Chocolate-health-beer, J. Scholz (German patent No. 28819). An
extract is prepared from 10 kilos of cacao beans, which have been
kiln-dried at 75° C., shelled, broken in small pieces and digested
for half an hour with twice their weight of distilled water at 62° C.,
then boiled for another half an hour and finally allowed to stand
for 48 hours at a temperature of 75° C., with an addition of a
solution of 10 kilos of sugar in distilled water, then once more
boiled until one half of the water, originally added, has been
evaporated. It is filtered, in as warm a condition as possible, in
order to separate pieces of cacao and fat, and the extract is ready
for use. The brewing process is similar to that of brewing Bavarian
beer. After the finished wort obtained in that process has been
boiled for 3 hours, 100 litres are taken, for which 35 kilos of pale
kiln-dried barley meal have been used, and to this are added 200
grammes of the best Bavarian hops and 12 kilos of cacao extract.
The whole is once more boiled and the subsequent operation then
carried out as usual. The fermentation (at 7·5° C.) occupies 7-8
days and the storage in the fining vats 3-4 weeks.
Chocolat rétablière, a Vienna speciality, contains reduced metallic
iron, dried meat, pea and wheat flour, sugar and cacao in
uncertain proportions.
Chocolate-syrup (for soda and seltzer water). 250 grammes of
defatted cacao powder are rubbed down with 2½ litres of boiling
water in a porcelain basin on a steam bath, until it is in the
condition of an uniformly thick mass and then 1 kilo pot of
 condensed milk and 2·5 kilos of powdered sugar are added, and
when the sugar is dissolved the vessel is cooled. After cooling, the
fatty particles on the surface are carefully removed, and then 30
grammes of commercial vanilla extract and 30 grammes of
mucilage (from gummi arabicum) are added, and the whole
filtered through a stout cotton cloth (american recipe).
Chocolate-tincture (cacao-tincture) is prepared by macerating
1½ kilos of defatted cacao powder with 10 kilos of dilute alcohol
for 8 days and then filtering.

Corn-cacao contains according to Notnagel243: water 6·10

percent, fat 16·96 percent, albuminoids 19·81 percent,
theobromine 0·68 percent, fibre 3·30 percent, non-nitrogenous
extractives 48·69 percent, ash 4·46 percent. The preparation
under the microscope is shown to contain, in addition to the
constituents of cacao, a large amount of oat starch, and it may be
regarded as corresponding to a mixture of equal parts of defatted
cacao and oat meal, based on the above analysis and König’s
mean value.
Covering or coating materials have the following composition:
50% sugar, 30-35% fat and 20-15% cacao material free from fat,
whereby (especially in Belgium, e. g. Brussels) it is in part
supplanted by almonds, nuts etc. In such cases the iodine value of
the fat is equal to 41-42.

Diabetic chocolate has the following composition.244 Nitrogenous

substance 10·07 percent, fat 25·47 percent, levulose 19·38 per
cent, starch and cellulose 25·19 percent, besides non nitrogenous
substances 14·54 percent, saccharin 0·5 percent, mineral
constituents 2·15 percent.
In this formula there is a disproportionately high percentage of
starch and cellulose and, in that respect, the composition appears
to be irrational, since the introduction of carbohydrates into food
 for diabetics should be avoided as much as possible. A more
rational preparation would be a simple mixture of:
50 parts levulose | 50 parts cacao mass,
and 0·25 parts vanillin.
Aufrecht’s recipe for diabetic cacao is as follows:

cocoa powder 500 grammes

levulose 200 "
wheat flour 280 "
saccharin 5 "
aromatic substances 15 "

In this recipe, also, the substitution of levulose for wheat meal is to

be recommended.
Diabetic cacao can be prepared according to J. Apt of Berlin by the
following patented process (German patent No. 116 173, 30. 1.
1900). The starch is first gelatinised by long boiling of the coarsely
powdered cacao, the mass then dried in a vacuum and heated, or
roasted at 130 to 140° C. in order to caramelise the gelatinised
starch (!). Before being boiled, it is recommended to de-fat the
cacao (with petroleum ether, for example!). Instead of
caramelising the gelatinised starch by heat direct, it can be first
converted into sugar by means of acid, then heated to
caramelisation and as much cacao fat added as may be desirable.
In order to increase its capability of emulsifying, dried albumin is
to be added.245
Dictamnia of Groult and Boutron-Russel is composed of cacao,
prepared wheat flour, starch, sugar and vanilla.
v. Donat’s albumin chocolate (German patent No. 82 434) is
prepared by mixing dried albumin in powder or in pieces with
chocolate or cacao mass, damped with a liquid medium, which
does not dissolve albumin, such as benzol, petroleum ether, ether,
 acetone, methyl or ethyl alcohol. The mass is further treated in
the mixer and finally after being completely mixed, the added
liquid is allowed to evaporate.
Eucasin-chocolate and cacao are preparations containing 20
percent of eucasin (ammonium caseinate). Eucasin is prepared by
Majert & Ebers of Grünau-Berlin.
Galactogen-Cacao, Thiele & Holzhause-Barleben near Magdeburg,
contains 30-32 percent of galactogen, an easily soluble and
natural preparation of milk albumin, which is prepared from
skimmed milk and contains 70 percent albumin, 3·5-4 percent fat
as well as 1·5-1·79 percent phosphoric acid. G a l a c t o g e n -
a m y l a c e o u s c a c a o, contains wheaten flour in addition to 20-
22 percent galactogen. Galactogen-Speise-Schokolade (eating
chocolate with 30 percent galactogen and Galactogen-Koch-
Schokolade (cooking chocolate) are also prepared.

Plasmon, Jropon, Somatose and lacto-egg-powder are similar

products to galactogen, and are met with in commerce
combined with cacao mass and chocolate (see plasmon cacao).

Gaugau is a children’s tea (Vienna) and consists of cacao husk.

Haema chocolate: 25-30 parts cocoa powder, 25-20 parts meal
(potato starch), 45 parts sugar, 5 parts haemoglobin and common
salt.
Hansa-Saccharin-Cacao is defatted cacao, which contains about
0·5 percent saccharin (270 times as sweet as sugar), 30 percent
fat and 20 percent albuminoids (Hahn-Holfert).
Hardidalik, an Asiatic chocolate, is composed according to
Chevallier of 42 parts cacao, 180 parts sugar, 112 parts starch
flour, 64 parts rice flour and 3 parts vanilla.
Hensel’s Nähr-Cacao, is a mixture of defatted cacao-powder with
various inorganic salts, such as calcium carbonate and phosphate;
 the ash of this preparation was found to contain a larger amount
of sulphuric acid, soda and iron, than is present in normal cacao.
The fat amounted to only 5·3 percent.
Homeopathic-Chocolate of E. Kreplin, Lehrte, consists of 35
percent pure cacao mass, 20 percent slightly roasted wheat flour
and 45 percent sugar (Hager).
Husson’s Mixture contains the following materials: Arrow root
500, oat meal 500, powdered sugar 500, powdered sago 400,
cacao 50, calcium phosphate 50, vanilla 1.
Hygiama resembles cacao in appearance and flavour and was
introduced into commerce by Dr. Theinhardt’s Nahrungsmittel-
Gesellschaft of Cannstatt (Wurtemberg). It is prepared from
condensed milk with the addition of a specially prepared cereal
and defatted cacao. It contains 22·8 percent of albumin, 6·6 per
cent. fat, 52·8 percent soluble carbohydrates, 10·5 percent
insoluble carbohydrates, 2·5 percent food salts, 4 percent
moisture.
Iceland-moss-chocolate contains 10 percent of iceland moss
gelatine.
Kaïffa (Fécule orientale) is a mixture of 500 parts cacao mass, 1250
parts rice flour, 250 parts groats, 250 parts Iceland moss gelatine,
2300 parts starch, 750 parts salep, 1000 parts sago, 6000 parts
sugar and 50 parts vanilla.
Kola-Chocolate is prepared by mixing 400 grammes of cacao
mass, 450 grammes sugar, 100 grammes kola seeds in powder, 40
grammes cacao fat and 5 grammes vanillin sugar (3 percent).
Kraft-Chocolate (Mering’s). This is a trade preparation in which
cacao butter is converted into an emulsion, probably by means of
oleic acid, and is thus rendered more digestible. Kraft-chocolate
should contain 21 percent of easily digestible fat.
Lipanin-Chocolate contains 42·38 percent fat, albumin 8·07
percent, starch 2·7 percent, sugar 31·44 percent, in addition to
non-nitrogenous substances 18·19 percent, ash 0·68 percent, as
well as some vanillin and Peruvian balsam (Aufrecht).
Malt-cacao according to Franz Abels (German patent No. 96 318,
9. May 1896) is prepared in the following manner: The cacao
mass after being mixed with malt meal is defatted by strong
hydraulic pressure in order that the malt may be permeated with
cacao fat. It is then pulverized.
Malt-cacao-syrup or malted chocolate is prepared by mixing
240 grammes malt extract and 24 ccm vanilla extract with about
950 grammes of chocolate syrup. Vanillin or essence of cinnamon
may be used instead of vanilla extract. This preparation serves for
the making of american effervescing lemonade.
Malt-chocolate. 2 kilos of finely powdered malt and 3½ kilos
powdered sugar, both well dried, are mixed in small quantities
with 4½ kilos cacao mass in the mixing machine. The tablets are
to be coated with varnish to preserve them. (E. Dieterich.)
Malt-extract-chocolate. 4½ kilos of the finely rubbed down cacao
mass, contained in the mixing machine, are intimately mixed with
1 kilo dried malt extract and 4½ kilos powdered sugar. The
finished tablets are to be coated with varnish. (E. Dieterich.)
Malto-leguminose-cacao gives the following numbers on
analysis: water 7·38 percent, nitrogenous substance 19·71
percent (18·26 percent digestible), theobromine 0·71 percent,
maltose 1·88 per cent., dextrin etc. 3·53 percent, starch 27·82
percent, besides non-nitrogenous extractives 13·8 percent, fibre
2·36 percent, ash 4·94 percent potash 1·74 percent, phosphoric
acid 1·51 percent.
Meat-extract-chocolate is prepared by placing 500 grammes of
meat extract (Cibil’s or Liebig’s) in a porcelain basin and
evaporating as much as possible on the water bath: 4·7 kilos of
 powdered sugar are then added and the whole rubbed down with
the pestle until the extract is homogeneous. 5 kilos of cacao mass
are added and the chocolate finished in the mixer. The moulded
tablets must be coated with varnish (Dieterich).
Milk-cacao is prepared with 1 kilo of condensed milk (prepared in a
vacuum with the addition of 10 percent of milk-sugar246 500
grammes milk sugar and sufficient powdered arrowroot to produce
a paste, which is then rolled out, broken up and lightly baked. This
milk biscuit is ground and passed through a fine hair sieve. 750
grammes of the pulverized milk biscuit are then carefully mixed
with 250 grammes of defatted cacao and 10 grammes of an
aromatic mixture and the preparation finally preserved in metallic
boxes.
A more bitter milk-cacao can also be prepared with 50 kilos
cacao powder and 50 kilos pure milk powder. This proportion may
also be varied, so that more milk powder may be used, as for
example 40 kilos cacao powder and 60 kilos pure milk powder or
30 kilos cacao powder and 70 kilos pure milk powder.
A sweet-milk-cacao can be obtained thus:

a) 30 kilos cacao powder,

20 " powdered sugar,
50 " pure milk powder
b) 20 kilos cacao powder,
30 " powdered sugar,
50 " pure milk powder,
c) 15 kilos cacao powder,
35 " powdered sugar,
50 " pure milk powder.

Milk-chocolate is prepared with 28 kilos of cacao mass, 36 kilos of

powdered cane sugar, 24 kilos of milk powder and 12 kilos of
cacao butter. The material is very finely rolled at 60-70°C. in the
 grinding machine described on page 000, and the finished mass
not allowed to remain in the hot closet, but almost immediately
moulded and packed. The mild kinds of cacao (Ariba, Caracas,
Ceylon, Java) are the most suitable for making milk chocolate.
In the manufacture of p u r e m i l k c a c a o, the cacao powder is
worked up for some time in the warmed mixing machine, the
sugar and the milk powder being added successively. Cacao
preparations, which are only used as beverages with water, should
have at least two parts of pure milk powder to one part of cacao
powder in order to yield a suitable preparation.
Mutase-cacao with 20 percent mutase: contains water 5·66
percent, fat 25·24 percent247, albumin 28·31 percent, fibre 3·81
percent, theobromine 1·67 percent, non-nitrogenous extractives
30·72 per cent., ash 6·26 percent.
Mutase-chocolate (with 20 percent mutase) contains 16-17
percent of albumin. Mutase is an albumin preparation obtained,
without the use of chemical reagents, from nutritive plants, also
containing the nutritive salts of the plant (10 percent). Mutase
contains 60 percent of albumin.
Nährsalz-cacao (Lahmann), i. e. “Food-salt cacao It contains
water 8 percent, nitrogenous substance 17·5 percent,
theobromine 1·78 percent, fat 28·26 percent, starch 11·09
percent, non-nitrogenous extractives 26·24 percent, fibre 4·21
percent, ash 4·7 percent (potash 1·66 percent, phosphoric acid
1·56 percent). N ä h r s a l z - c a c a o o r c h o c o l a t e is prepared
by mixing a vegetable extract (from leguminous plants) with cacao
or chocolate. The analysis of L a h m a n n ’ s N ä h r s a l z -
c h o c o l a t e gave the following numbers: fat 24·5 percent, ash
1·36 percent, water 1·08 percent, albumin 6·25 percent,
phosphoric acid (P2O5) 0·44 percent.

Nähr-und Heilpulver. (Food and health-powder) of Dr. Koeben

contains sugar, cacao, pollards and acorn coffee. (Hager’s
 Handbuch der Pharmaceutischen Praxis.).
Natur-cocoa and natur-chocolate (natural cacao etc.) Spindler,
Stuttgart (German patent No. 47226) are obtained by mixing
cacao mass with hot honey. This effects a defatting of the cacao
mass by spontaneous separation of the fat. The defatting can be
suitably carried further by pressing. Instead of using honey, the
defatting can be carried out with syrups, malt extract, condensed
milk, fruit juices or plant mucilage (extracts from pulse).248
Nuco-cocoa is a mixture of cacao with “nuco”, which is a highly
praised preparation of albumin. The analysis of nuco cacao gave
ash 4·06 percent, moisture 6 percent, fat 15·23 percent, albumin
47 percent, the iodine value of the fat is = 86. The fragments of
tissue under the microscope appear completely analogous to that
of earth nut (arachis hypogaea). Nuco-cacao is consequently
nothing more than a mixture of defatted cacao with defatted earth
nut (earth nut cake).
Oat-cocoa, Hallenser (half and half) contains 6·5 percent
moisture, 4·1 percent mineral constituents, 89·4 percent organic
substances (containing 4·3 percent nitrogenous matter) digestible
albumin 14·7 percent, fat 17·2 percent, theobromine 0·77
percent, starch and other non-nitrogenous extractives 48·93
percent, cellulose 3·5 percent. This is evidently a mixture of equal
parts of oat meal and cacao powder as the name implies.
Oat-cacao Kasseler (Hansen & Co.) is prepared according to the
German patent No. 93500, 28th June 1896, by mixing oat meal
with cacao. This mixture is moulded, pressed and, after being
wrapped in perforated tin foil, defatted by ether. It contains 7·2
percent moisture, 3·5 percent mineral substances, 89·3 percent
organic substances, which are composed of nitrogenous substance
3·9 percent digestible albumin 18·8 percent, fat 18·3 percent,
theobromine 0·46 percent, starch and other non-nitrogenous
extractives 44·94 percent, cellulose 2·9 percent.249 It is likewise a
mixture of 50 percent of oat meat with 50 percent of cacao.
Oat-cocoa can be simply prepared by mixing cacao powder with an
equal part of prepared oat meal, such as is produced by
Hohenlohe’s Präservefabrik, by Knorr of Heilbronn and by the
Quaker Oats Company. In order to cover the taste of the oat meal
1-2 percent of sodium chloride is to be added.
J. Berlit, German patent No. 72449, describes the following method
for the preparation of oat-cacao, Oats are cleaned, bruised,
slightly roasted and ground. The powder is wetted and by means
of a kneading machine worked up to a paste which is dried in a
vacuum, finally ground and mixed with defatted cacao in the
required proportions.
Palamoud des Turcs consists of cacao mass, rice-meal, starch and
sandal wood.
Peptone-cocoa contains: water 4·08 percent, nitrogenous
substance 20·56 percent, albumose 8·25 percent, peptone 4·41
percent, theobromine 1·03 percent, sugar 49·51 percent, besides
non-nitrogenous constituents 9·37 percent, woody fibre 1·43
percent, mineral substance 4·17 percent (potash 1·97 percent,
phosphoric acid 1·21 percent).
Peptone-powder-cocoa (20 percent) is prepared by mixing 20
parts of Koch’s meat peptone in the form of extract with 50 parts
of sugar and 40 parts cacao powder.
Peptone-chocolate contains 10 percent of dry peptone.

Plasmon-chocolate and cocoa contains 20 percent plasmon250

(Siebold).
Racahout des Arabes see page 00, note.
Raspberry chocolate (Sarotti), German patent 181760 and
204603, prepared with addition of the juice of the raspberry.
Saccharin-cocoa gives the following results on analysis: water
7·26 percent, nitrogenous substance 20·5 percent, theobromine
 2·09 percent, fat 32·25 percent, saccharin 0·4 percent, starch
13·02 percent, non-nitrogenous extractives 13·51 percent, woody
fibre 5·27 percent, ash 5·93 percent, (potash 2·16 percent,
phosphoric acid 1·69 percent). See also Hansa-Saccharin-cacao on
page. 00.
Somatose-cocoa with sugar and somatose-chocolate contains
about 10 percent somatose251; the first preparation contains
20·71 per cent total nitrogenous substance, and the latter 10·24
percent, of which about 1/3 consists of soluble nitrogenous
compounds. (Mansfeld.) The first preparation could be readily
prepared by mixing 10 parts of somatose (Farbwerke Bayer &.
Cie., Elberfeld) with 50 parts of sugar and 40 parts of cocoa
powder.
Theobromade (theobromine) is a dry extract from cacao husks.
Dr. Thesen’s Proviant comes into commerce in the form of
chocolate and is chocolate with an addition of albumin. Its analysis
gives the following results: Albumin 20·5 percent, theobromine
0·56 percent, fat 39·79 percent, carbohydrates a) (soluble) 26·95
per cent, b) (insoluble) 5·66 percent, ash 2·25 percent, water 1·57
percent. A similar product to Thesen’s Proviant results from
mixing: albumin 12·5 parts, fat (cacao butter) 10 parts, fat (cocoa
nut butter 7·5 parts, sugar 25 parts, cacao 45 parts.
Tropon-cocoa is a varying mixture of tropon, 15-33-1/3 percent,
with cacao powder. A tropon cocoa containing 20 percent of
tropon gave on analysis: water 5·75 percent, albumin 38·49 per
cent., fat 27·77 percent, fibre 3·76 percent, ash 4·51 percent,
theobromine 1·6 percent, extractives 22·78 percent.

Tropon-chocolate is a chocolate containing 25 percent tropon.252

Tropon-Oat-cocoa contains 20 percent of tropon, 30 percent of
oat meal and 50 percent of cocoa powder.
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