Chemical analysis of these portions gave the following results:
| Percentages | ||||
|---|---|---|---|---|
| Ash | Sand | Fat | Fibre[113] | |
| 1. Husk 10% of the raw cacao | 11·15 | 1·90 | 4·50 | 21·36 |
| 2. Cacao waste 4% of the raw cacao | 4·80 | 0·35 | 15·40 | 16·31 |
| 3. Seed shells I. sort ;0·37% of the raw cacao | 6·70 | — | 21·64 | 10·29 |
| 4. Seed shells II. sort 0·11% of the raw cacao | 7·10 | — | 18·39 | 8·75 |
| 5. Seed shells III. sort 0·74% of the raw cacao | 7·20 | — | 15·76 | 12·16 |
| 6. Seed shells IV. sort 0·16% of the raw cacao | 7·80 | — | 16·40 | 12·74 |
| 7. Cacao dust 1·45% of the raw cacao | 11·75 | — | 22·06 | 8·40 |
| 8. Waste 0·06% of the raw cacao | 7·05 | — | 20·44 | 9·81 |
From these data it is evident that there is a great difference between the chemical composition of the so called cacao waste and that of the exterior ligneous shells. From the large amount of fat present in the former material it might be regarded, in the full sense of the term, as a cacao constituent and, for that reason, its presence in cacao preparations should not be objected to, while the husk containing as much as 20 percent of woody fibre cannot be considered a cacao constituent in the same sense.
4. Mixing different kinds.
Stress has already been laid on the variations in taste incidental to different species of bean. It has further to be noted that they develop a milder and more aromatic flavour according as they have been more properly fermented, and in contrary instances possess an astringent and even acid taste. It therefore becomes an aim of the manufacturer so to improve the flavour of inferior varieties by mixing with the finer as to produce a resultant cacao giving perfect satisfaction to every taste. Nevertheless the general rule still holds good that for the preparation of the finest qualities of chocolate only the better sorts of bean (as Caracas, Ariba, Puerto Cabello etc.) should be employed. For inferior and less expensive ware other varieties of bean suffice, the mixture being obviously regulated by the prevailing market prices.
In many instances the proportions of such mixtures are kept secret by the manufacturer as matters of importance, and every individual manufacturer has his own method and specialities as regards such blends.
We compare here a few verified blends:
| 1. | 2. | ||
| Caracas | }of each 1 part | Caracas | = 1 part |
| Guayaquil | Bahia | = 5 parts | |
| 3. | 4. | ||
| Maracaibo | }each 1 part | Trinidad | }equal parts |
| Maragnon | Maragnon | ||
| 5. | 6. | ||
| Caracas | = 1 part | 1 part Ariba | |
| Maragnon | = 2 parts | 1 part Surinam | |
| 1 part Trinidad | |||
| 7. | 8. | ||
| 1 part Ariba | 3 parts Ariba | ||
| 1 part Trinidad | 1 part Trinidad | ||
| 1 part Surinam | 1 part Surinam | ||
| 1 part Caracas | 1 part Caracas | ||
| 9. | |||
| 1 part Machala | |||
| 1 part St. Thomas | |||
Ceylon cacaos are not used so much as mixing varieties, but almost exclusively as covering agents, to make other cacaos lighter coloured (sometimes almost approaching yellow).
The beans are weighed off in these proportions on a sensitive scale, and then passed on to be ground and triturated into cacao paste.