III. Chocolate.
Definition. Chocolate is the cacao material evenly and regularly worked up with cane sugar (refined, ordinary or coarse).
The completely uniform pasty mass, when warmed, is allowed to set in moulds and then forms pieces of fatty appearance, finely granular or close fracture (tablets, blocks).
Good chocolate consists of 40 to 50 percent of cacao mass and 50 to 60 percent of sugar.
It may also contain a small amount of harmless aromatic substances.
Should the sum of the cacao fat and sugar in chocolate amount to over 85 percent, it is termed “Sweetmeat chocolate”, and should the sum of those ingredients be more than 90 percent, the chocolate is to be declared as “Very sweet
All the ingredients in chocolate, after deducting the sugar, shall be present in the same relative proportion and in the same condition as in pure cacao mass (compare I).
Sweetened chocolate is an exception, in so far as it has had in its preparation an addition of cacao butter. Fine kinds are also prepared with an addition of defatted cacao.
Unmoulded chocolate or chocolate powder shall answer to the same requirements.
IV. Cacao surrogate and chocolate surrogate.