5. Milk chocolate: here the separate ingredients require a thorough drying. If the percentage of moisture amounts to as much as five percent, the whole preparation is objectionable and liable to lose its hard consistency.
6. Chocolate à la noisette, oat, meat and medicinal chocolates. The testing of these takes two chief directions:
1. It must be established that the ingredients given on the label are of good quality, and
2. that only the ingredients there mentioned occur in the packet.
The constituents and their proportions shall be declared on the wrappers in the case of medicinal chocolate.
On the 1st July then, in the year 1909, the act passed in connection with foods and articles of consumption December 5th, 1905 came into force in Switzerland. Thereby the whole of Swiss trade in such foodstuffs and articles of consumption is systematically controlled. Of the 268 articles which are generally representative, we annex here those concerning cacao, powder and chocolate, namely, nos 146 to 149.
Art. 146. Under the designation cacao or cacao powder only the pure, unaltered or only partially defatted natural product may be brought into commerce.
A cacao powder may only be described as soluble when it has been treated with carbonic acid alkalis or disintegrated with steam.
Soluble cacao may only contain 3% added alkalis on the outside.
Art. 147. Under the designation chocolate, only a mixture of cacao and sugar with or without addition of cacao butter and spices is to be understood, and no other may be brought on the market as such.