Meat-extract-chocolate is prepared by placing 500 grammes of meat extract (Cibil’s or Liebig’s) in a porcelain basin and evaporating as much as possible on the water bath: 4·7 kilos of powdered sugar are then added and the whole rubbed down with the pestle until the extract is homogeneous. 5 kilos of cacao mass are added and the chocolate finished in the mixer. The moulded tablets must be coated with varnish (Dieterich).

Milk-cacao is prepared with 1 kilo of condensed milk (prepared in a vacuum with the addition of 10 percent of milk-sugar[246] 500 grammes milk sugar and sufficient powdered arrowroot to produce a paste, which is then rolled out, broken up and lightly baked. This milk biscuit is ground and passed through a fine hair sieve. 750 grammes of the pulverized milk biscuit are then carefully mixed with 250 grammes of defatted cacao and 10 grammes of an aromatic mixture and the preparation finally preserved in metallic boxes.

A more bitter milk-cacao can also be prepared with 50 kilos cacao powder and 50 kilos pure milk powder. This proportion may also be varied, so that more milk powder may be used, as for example 40 kilos cacao powder and 60 kilos pure milk powder or 30 kilos cacao powder and 70 kilos pure milk powder.

A sweet-milk-cacao can be obtained thus:

a)30kiloscacao powder,
20"powdered sugar,
50"pure milk powder
b)20kiloscacao powder,
30"powdered sugar,
50"pure milk powder,
c)15kiloscacao powder,
35" powdered sugar,
50" pure milk powder.

Milk-chocolate is prepared with 28 kilos of cacao mass, 36 kilos of powdered cane sugar, 24 kilos of milk powder and 12 kilos of cacao butter. The material is very finely rolled at 60-70°C. in the grinding machine described on page 000, and the finished mass not allowed to remain in the hot closet, but almost immediately moulded and packed. The mild kinds of cacao (Ariba, Caracas, Ceylon, Java) are the most suitable for making milk chocolate.

In the manufacture of pure milk cacao, the cacao powder is worked up for some time in the warmed mixing machine, the sugar and the milk powder being added successively. Cacao preparations, which are only used as beverages with water, should have at least two parts of pure milk powder to one part of cacao powder in order to yield a suitable preparation.

Mutase-cacao with 20 percent mutase: contains water 5·66 percent, fat 25·24 percent[247], albumin 28·31 percent, fibre 3·81 percent, theobromine 1·67 percent, non-nitrogenous extractives 30·72 per cent., ash 6·26 percent.

Mutase-chocolate (with 20 percent mutase) contains 16-17 percent of albumin. Mutase is an albumin preparation obtained, without the use of chemical reagents, from nutritive plants, also containing the nutritive salts of the plant (10 percent). Mutase contains 60 percent of albumin.

Nährsalz-cacao (Lahmann), i. e. “Food-salt cacao It contains water 8 percent, nitrogenous substance 17·5 percent, theobromine 1·78 percent, fat 28·26 percent, starch 11·09 percent, non-nitrogenous extractives 26·24 percent, fibre 4·21 percent, ash 4·7 percent (potash 1·66 percent, phosphoric acid 1·56 percent). Nährsalz-cacao or chocolate is prepared by mixing a vegetable extract (from leguminous plants) with cacao or chocolate. The analysis of Lahmann’s Nährsalz-chocolate gave the following numbers: fat 24·5 percent, ash 1·36 percent, water 1·08 percent, albumin 6·25 percent, phosphoric acid (P2O5) 0·44 percent.