942 FOODS AND FOOD ADULTERANTS. 



Cocao shells are offered on the market in bulk and in packages, but 

 their use seems to be quite limited at present. 



For more detailed information in regard to the preparations found in 

 American markets, see tabulated results of investigations given below. 



Blyth 1 says: 



The commercial varieties of cocoa are very numerous: Cocoa nibs are simply the 

 bruised, roasted seeds deprived of their coverings, nmljlake cocoa is composed of the 

 nibs ground in a particular form of mill. The soluble cocoas are ground cocoa, 

 diluted with sugar and starches. 



In the manufacture of chocolate, the cocoa nibs are ground in a mill, the rollers 

 of which are usually heated by steam, so as to soften the cocoa butter ; and in this 

 way a paste is formed which is mixed with refined sugar, and very often other sub- 

 stance, and pressed into molds. 



The Association of Swiss Analytical Chemists 2 has adopted the fol 

 lowing definitions of terms: 



(1) Cacao-masse (pure pate). The beans are roasted, husked, ground, 

 and pressed into forms. 



(2) Cacao deprived of its fat is prepared by heating cacao-masse, 

 removing about one-half of itsoil by pressure, and pulverizing the residue. 



(3) Soluble cacao-powder is prepared by treating the cacao deprived 

 of its fat with ammonia, alkaline carbonates, or steam, so as to destroy 

 the cellular structure and convert the album en oid constituents into a 

 soluble modification. 



(4) Cacao-powder is cacao-masse, wholly or partially deprived of fat 

 and flavored with spices (vanilla, cinnamon, cloves, allspice, etc.). 



(5) Chocolate is pure cacao-masse mixed with sugar and pressed into 

 forms or powdered. Other admixtures, such as spices, flour, etc., must 

 be designated on the package. 



(6) Couverture, 



(7) Chocolat a la noisette, etc., are prepared from the above by adding 

 almonds, hazelnuts, etc. 



Moeller 3 , writing in Germany, notes the following preparations: 



The cocoa preparations of commerce and consumption are cocoa flour or cocoa 

 deprived of fat, cocoa butter, Holland cocoa, cocoa tea, and, most important of all, 

 chocolate. 



Cocoa seeds contain 35 per cent to 54 per cent of fat, which renders them difficultly 

 digestible for children and convalescents, to whom a nourishing and stimulating 

 food must be given. Therefore, the greater part of the fat is removed by pressure 

 and the press residue designated as cocoa deprived of fat. - 



If the fat is not entirely removed by the pressure and the residue is still plastic, 

 from it is prepared "Gesundhcits ScLokoladi'," under which name are also found 

 shameful adulterations. 



The desire to make an easily digestible cocoa preparation without removing the 

 fat, led to the preparation of the so-called Holland cocoa. (It is, however, not cer- 

 tain that this object is in reality accomplished. By many it is stated that the 

 alkalis directly hinder the digestion by neutralization of the acid of the stomach; 



'Op. tit., note 3, p. 936 of this work. 

 - <>i>. ril.. note 3, p. 949 of this work. 

 *f>l>. <//., uoti- :t, p. it 10 of Mils work. 



