666 ANNUAL, REPORT OF THE Off. Doc. 



and tlien by a process of winnowing the seed coats and radicles are 

 removed. These cleaned fragments or broken cotyledons are known 

 as cocoa nibs and from them both cocoa and chocolate are prepared. 

 The seed coals of the dried and roasted beans are about oiie-six- 

 tieth to one-sevMitieth of an inch thick, are paler in color and much 

 hrmer in structure than the bean. They are known in commerce as 

 cocoa shells or cocoa husks. (From them is sometimes made a drink 

 which has some resemblance in taste and aroma to chocolate.) 



Analyses of the roasted husks made by various chemists indicate 

 Ihc followi-iig average composition. 



Per cent. 



Moisture, 11.00 



Fat, 4. 00 



Crude liber, 15.00 



Ash, 6.00 



Theobromine .50 



Proteids, 13.00 



Other non-nitrogc^ious substan(*es, 50.50 



While cocoa nibs taken from different sourc^^s show considerable 

 variation, the following figures represent a fair average composition. 



Per cent. 



Moisture, 5 . 50 



Ash, 3.50 



Cinide fiber, 3 .25 



Fat, 50.00 



Proteids, 14.00 



Starch, 8.00 



Theobromine, 1.50 



Other non nitro'-c^ious suStstaiues 14.25 



'O' 



(5) CHOCOLATE AND ITS ADULTERATION. 



Chocolate or plain chocolate as it is sometimes called, consists 

 of the cocoa nibs ground to a paste and moulded into cakes. In case 

 of sweet chocolate, sugar and frequently flavoring matters also are 

 added. The usual methods of adulterating chocolate consist (1) io 

 the addition of some starchy material such as co{« starch, wheat 

 flour, v\e flour, ground rice; (2) the addition of cocoa husks or in- 

 sufficient removal of the same; (3) the removal of a part of the fat 

 and the substitution of other fatty material in its place. 



In order to detect the usual adulterants of chocolate and to obtain 

 a basis for estimating the amount of adulteration, the sample should 

 be examined both microscopically and chemically. Samples of 

 chocolate should be deprived of fat by extraction with low boiling 



