§ 4. Cocoa powder which has been opened up by means of alkalis or otherwise is termed “soluble” or disintegrated cacao.
Disintegrated cacao which has been treated as described under § 5 may in the real and business sense of the word be regarded as a “pure” article of food, as the treatment with alkaline carbonates or pure alkalis is a purely chemical, or technical, operation. Such cacao may, therefore, be justly termed “pure
§ 5. The quantity of alkali used to effect the treatment described should not exceed 5·75[216] grammes of potash or the equivalent of another alkaline carbonate, to 100 grammes of dry defatted cacao.
III. Cacao Butter.
§ 6. Cacao butter consists of the fat obtained from either untreated or disintegrated cacao.
IV. Chocolate and Chocolate Powder.
§ 7. Chocolate is a mixture of cacao mass and sugar, with or without the addition of cacao butter. On pulverising chocolate, chocolate powder is obtained.
§ 8. Both chocolate and chocolate powder may, if the methods of manufacture require it, be prepared from partially defatted cacao mass.
§ 9. The amount of cacao mass and cacao butter contained in chocolates and chocolate powders should be at least 32 percent[217] of the whole.