678 



ANNUAL REPORT OF THE 



Off. Doc. 



of cliocolate in nearly every case except those here given, tlie figures 

 obtained have been within the limits of those usually (luoted for 

 pure cocoa fat. 



TABI>K IV. 



(1) Chocolate 



(2) Chocolate 



(3) Chocolate 



(4) Chocolate 



43.5 

 43 



42.5 

 42 



24 



22.3 

 24 



23.3 

 26 

 30 

 23.5 



47 



46.!, 

 41.2 

 42.6 



Some samples of chocolate confections known to he adulterated 

 gave, upon examination, the following results: 



TABLE V. 



Nc. 1, 

 aV'o. 2, 

 .N'O. 3. 



38.2 

 36.9 

 33.2 



30.5 



32 



33.5 



29 

 2S.8 

 27. S 



44.7 



47.S 

 49.^ 



In case of samples No. 2 and No. 3 the above results show very 

 little evidence of adulteratioo. Filsinger's test also failed to furnish 

 evidence of adulteration. 



(8 ) GLAZING CHOCOLATE. 



Much of the chocolate found upon our markets has been varnished 

 or glazed. Tliis process of varnishing gives a smooth glistening 

 surface, and adds considerably to the beauty of the finished cakes. 

 Two preparations used for glazing chocolate have come under my 

 observation. The first was sold under the name of varnishine for 

 glazing chocolate. Price $2.50 per gallon. The directions state 

 that it is to be reduced with ninety-five per cent, alcohol and the 

 chocolate cakes the*! dipped in this solution, or tbe solution painted 

 on the chocolate with a brush. 



