Iceland-moss-chocolate contains 10 percent of iceland moss gelatine.
Kaïffa (Fécule orientale) is a mixture of 500 parts cacao mass, 1250 parts rice flour, 250 parts groats, 250 parts Iceland moss gelatine, 2300 parts starch, 750 parts salep, 1000 parts sago, 6000 parts sugar and 50 parts vanilla.
Kola-Chocolate is prepared by mixing 400 grammes of cacao mass, 450 grammes sugar, 100 grammes kola seeds in powder, 40 grammes cacao fat and 5 grammes vanillin sugar (3 percent).
Kraft-Chocolate (Mering’s). This is a trade preparation in which cacao butter is converted into an emulsion, probably by means of oleic acid, and is thus rendered more digestible. Kraft-chocolate should contain 21 percent of easily digestible fat.
Lipanin-Chocolate contains 42·38 percent fat, albumin 8·07 percent, starch 2·7 percent, sugar 31·44 percent, in addition to non-nitrogenous substances 18·19 percent, ash 0·68 percent, as well as some vanillin and Peruvian balsam (Aufrecht).
Malt-cacao according to Franz Abels (German patent No. 96 318, 9. May 1896) is prepared in the following manner: The cacao mass after being mixed with malt meal is defatted by strong hydraulic pressure in order that the malt may be permeated with cacao fat. It is then pulverized.
Malt-cacao-syrup or malted chocolate is prepared by mixing 240 grammes malt extract and 24 ccm vanilla extract with about 950 grammes of chocolate syrup. Vanillin or essence of cinnamon may be used instead of vanilla extract. This preparation serves for the making of american effervescing lemonade.
Malt-chocolate. 2 kilos of finely powdered malt and 3½ kilos powdered sugar, both well dried, are mixed in small quantities with 4½ kilos cacao mass in the mixing machine. The tablets are to be coated with varnish to preserve them. (E. Dieterich.)
Malt-extract-chocolate. 4½ kilos of the finely rubbed down cacao mass, contained in the mixing machine, are intimately mixed with 1 kilo dried malt extract and 4½ kilos powdered sugar. The finished tablets are to be coated with varnish. (E. Dieterich.)
Malto-leguminose-cacao gives the following numbers on analysis: water 7·38 percent, nitrogenous substance 19·71 percent (18·26 percent digestible), theobromine 0·71 percent, maltose 1·88 per cent., dextrin etc. 3·53 percent, starch 27·82 percent, besides non-nitrogenous extractives 13·8 percent, fibre 2·36 percent, ash 4·94 percent potash 1·74 percent, phosphoric acid 1·51 percent.