§ 10. Milk chocolate should consist of a mixture of cacao mass, cacao butter, sugar and milk or milk powder. The quantity of cacao mass and cacao butter contained in such preparations should amount together to at least 25 percent[218] of the whole.
§ 11. All chocolates which are brought on to the market under the name of milk chocolate, must contain at least 12·5 percent of milk or milk powder.
§ 12. No milk used for the preparation of milk chocolate may contain any preserving agent.
VI. Covering Matter.
§ 13. The definitions of chocolate proper apply also to covering material.
§ 14. Covering chocolate may, without special designation, contain up to 5 percent of its weight as sold of almonds, nuts, milk or milk powder. All other additions must be clearly declared on the packages in which the covering material is sold, or in the invoices referring to it.
VII. Flavouring matter (Spices).
§ 15. All material (spices etc.) used for flavouring cacao preparations must be harmless.[219]
| Name of cacao preparation | Adulteration | Mode of Detection | Reference | |
|---|---|---|---|---|
| Chocolate | Meal (kind not stated) | a) Microscopically | 277 | |
| Cacao mass | b) By excess in glucose | 264 | ||
| Coated Goods Covering | c) By decreasing the amount of ash | — | ||
| Chocolats fondants | ||||
| Cacao husks and sawdust | a) By increasing the amount of ash and the amount of silicic acid in the ash | 256 | ||
| b) Method of levigation | 267 | |||
| c) Determination of fibre | 266 | |||
| d) Microscopically | 275 | |||
| Foreign fats and oils | a) Melting point | 260 | ||
| b) Iodine value | — | |||
| c) Saponification value | — | |||
| d) Refractometer test | — | |||
| e) Björklund’s test | 261 | |||
| Bad (rancid) cacao-butter | a) Acid value | 260 | ||
| b) Reichert-Meissl number | — | |||
| Forbidden colouring matters | Yellow ochre | Increase in the amount of ash | — | |
| Red ferric oxide | ||||
| Brickdust | ||||
| Coal | ||||
| only observed in soup powders; | Cacaolol | — | ||
| only used to imitate the ash of chocolate cigars; | Zinc white and heavy spar | Analytically in the ash | — | |
| Besides inorganic weighting material | Increase in the amount of ash | — | ||
| Sand Clay | ||||
| Dextrine | Polarisation by Welmans’ process | 258 | ||
| Excess of sugar | a) Polarimetric test | 269 | ||
| b) Aräometric test | 270 | |||
| c) Decrease in ash | — | |||
| Excess of cacao butter | Determination of amount of fat | 258 | ||
| Excess of water | Determination of moisture | 254 | ||
| Gelatine | Picric acid test and albumin determinatio | — | ||
| Tragacanth | Microscopically | 277 | ||
| Earth-nut | Microscopically | 278 | ||
| Earth-nut-cake | Determination of albumin | 271 | ||
| Walnut- and hazelnut pulps | Microscopically | 278 | ||
| Cocoa-Powder | Husk | As with chocolate | — | |
| Foreign fat | ||||
| Meal | ||||