Hazelnut and walnut pulp, so far as they are to be met with in cacao preparations, can be distinguished under the microscope by shreds of the tissue of the seed husks, in which broad streaks of spiral vessels, lying close on one another, are distinctly prominent. If in addition the woody fruit shell be admixed, it can be detected by the great number of cells.
B. Definitions of Cacao Preparations.
The following formulae have been compiled by the Association of German Chocolate Manufacturers for the purpose of fixing the definition of cacao, and we may say that we agree with same in the main, as they satisfy all just claims, and keep pace with the progress made in consequence of the introduction of the modern machinery now in use, both from a scientific and practical point of view. Only in a few points are we of different opinion, and have referred to such clearly in their place.
a) Regulations of the Association of German Chocolate Manufacturers relating to the Trade in Cacao Preparations (cocoa, chocolate and chocolate goods).
(Revision of September 16th 1907.)
I.
1. Cacao mass is the product obtained by simply grinding and moulding roasted and shelled cacao beans and no substance handled under this name may contain any admixtures of foreign matter.
2. Disintegrated cacao mass is cacao which has been treated either with alkalis, alkaline earth, or steam.
3. Cocoa powder, freed of oil (also soluble, disintegrated cacao) is the resulting product when the cacao bean is decorticated, roasted and more or less freed from its oil or also disintegrated in powder form. Cocoa powder, cacao from which oil has been extracted, disintegrated and soluble cacao may on no account contain foreign ingredient other than an addition of roots and spices.
In the case of cacaos disintegrated with alkalis or alkali earths, not more than 3 % of alkali or alkali earth may be used in the process; they may not contain more than 8 % of ash, reckoned on cacao material with 56 % of cacao butter.
4. Chocolate. The designation “Chocolate” may only be applied to those confections which are prepared by the addition of cacao butter, vanilla, vanillin, cinnamon, cloves or other spices to roasted and shelled beans or to a disintegrated mixture of cacao and sugar.
The percentage amount of sugar may not exceed 70, and the occasional addition of other substances (medicinal, meals, and the like) is admissible, but the total percentage of these and the sugar may not exceed 70.[211]
5. Food chocolates, chocolates for immediate consumption, and dessert chocolates. For these confections the same principles hold good, with the exception that here additions of nuts, almonds and milk stuffs are permissible, up to a percentage not exceeding 5 in total, without any declaration of the goods being necessary.
6. Chocolate powder is a mixture of cacao material which may be disintegrated and more or less freed from oil, with an amount of sugar not exceeding 70% at the most. Spices as in the case of chocolate.[211]
7. Cacao butter is the fat obtained from the decorticated bean or cacao material.
II.
The following are especially to be regarded as adulterations of the goods mentioned under I. from 1 to 7.
1. Foreign fats;
2. Shells and other waste cacao products (dust or seed);
3. Meal, though this is not expressly given;
4. Colouring matter; the colouring of the surface of figures is permissible;
5. So-called fat economisers, such as adraganth, gelatine, and dextrine.