III. Chocolate.
Determination of the sugar by polarisation of the aqueous solution.
IV. Surrogates.
Determination of the starch.
If it is considered necessary to proceed further, then:
1. Determination of theobromine by a modification of Wolfram’s method, the method employed is to be exactly stated.[233]
2. In the determination of starch, the gelatinisation is to be carried out under steam pressure and the inverted sugar gravimetrically determined with Fehling’s solution.
An opinion of the quality of the preparation can be formed from the taste, smell and colour of the sample on boiling with water.
5. Germany.
In Germany, unfortunately, there is at present no law, which regulates the trade in cacao goods. It is true that there exists the decree of the 14th May, 1879 respecting the trade in food, alimentary substances and comestibles, which contains the usual penal enactments in regard to adulteration of food materials offered for sale. The enactments are supplemented with data relating to the administration of the law, among which a definition of chocolate, as well as the means of judging as to the quality or its adulteration, are treated of. But those data do not in all respects apply to existing conditions, nor do they deal fully with the question as to what admixtures are to be permitted or prohibited, for in the introduction to the appendix A, there is the following statement: