Tests and Definitions always to be applied.
- 1. Touch test.
- 2. Reaction.
- 3. Microscopical examination.
- 4. Examination of the fat.
- 5. Estimation of cacao butter.
- 6. Determination of sugar.
- 7. Determination of ash.
Tests and Definitions eventually necessary.
- 8. Determination of moisture.
- 9. Determination of theobromine.
- 10. Determination of starch.
- 11. Determination of cellulose.
Guide to Classification:
Unripe, badly fermented cacao beans and those which have been attacked by insects or mould or have suffered during transport from the influence of salt-water, should never be used for manufacturing purposes.
Goods prepared from such beans have an unpleasant taste, which it is impossible to get rid of by the various operations in the course of manufacture. The use of all such beans is to be regarded as adulteration. The tests to be applied for determining them are tasting, microscopical examination and perhaps the estimation of the common salt contained in them.
All good chocolates are of a fine brown colour. Grey-coloured or spotted chocolate are objectionable. Spots or the grey colour alluded to may be caused either by damp or heat. At an ordinary temperature the fracture of the chocolate is hard, glassy and even. The quality of the fracture constitutes an excellent basis in judging of the manner and methods employed in working up the raw material.
Cacao and chocolate that become thick and pulpy on boiling are in all probability adulterated with meal, starch, dextrine or resin.
The following are to be considered as adulterations: