The author refers to the absence of any legal standard for chocolate in England, although in some of the European countries standards are in force, and points out, as a result of this, that articles of which the sale would be prohibited in some other countries, are permitted to come without restriction on to the English market.
WHARF AT FACTORY AT KNIGHTON, AT WHICH MILK IS EVAPORATED FOR MILK CHOCOLATE MANUFACTURE.
(Messrs. Cadbury Bros., Ltd.)
He suggests that the following definitions for chocolate goods are reasonable, and could be conformed to by makers of the genuine article. These standards are not more stringent than those already enforced in some of the Colonies and European countries:
(1) Unsweetened chocolate or cacao mass must be prepared exclusively from roasted, shelled, finely-ground cacao beans, with or without the addition of a small quantity of flavouring matter, and should not contain less than 45 per cent. of cacao butter.
(2) Sweetened chocolate or chocolate.—A preparation consisting exclusively of the products of roasted, shelled, finely-ground cacao beans, and not more than 65 per cent. of sugar, with or without a small quantity of harmless flavouring matter.
(3) Granulated, or Ground Chocolate for Drinking purposes.—The same definition as for sweetened chocolate should apply here, except that the proportion of sugar may be raised to not more than 75 per cent.
(4) Chocolate-covered Goods.—Various forms of confectionery covered with chocolate, the composition of the latter agreeing with the definition of sweetened chocolate.
(5) Milk Chocolate.—A preparation composed exclusively of roasted, shelled cacao beans, sugar, and not less than 15 per cent. of the dry solids of full-cream milk, with or without a small quantity of harmless flavouring matter.