Definitions.
1. Cacao mass is obtained by grinding and moulding the shelled and roasted cacao bean, without any admixture whatever, or extraction of butter.
2. Cacao freed of oil is cacao that has been reduced by from 20% to 35% as regards its butter contents by means of pressure under heat.
3. Disintegrated cacao. The roasted beans are treated with carbonic acid alkalis (generally potassium) subjected to pressure under ammonia or steam, and so the cellular tissue of the albuminous substance disintegrated or broken up and converted into a soluble modification (peptone and alkalinous albuminate).[224] The so treated beans are next dried, reduced, defatted and pulverised.
4. Chocolate is the description of a mixture of cacao and sugar which comes into commerce either moulded or in powder form. The percentage of sugar amounts to between 40 and 70%. Admixture of other substances than cacao, sugar and the usual spices must be regarded as adulterations.[225]
5. Chocolate and cacao (powdered or moulded) may be aromatised with the following substances: vanilla, benjamin gum, tolu and peru balsam, cinnamon, cloves and nutmeg.
6. Chocolate fondants are chocolates with an unusually large proportion of sugar and fatty contents.
7. Milk chocolate 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. Covering or coating material is a mixture of cacao, sugar, spices, with almonds and hazel nuts. This preparation is almost exclusively employed for bonbon confectionery.
9. Medicinal Chocolate is a chocolate or cacao preparation containing additions of medicaments.