178 COCOA AND CHOCOLATE 



Food Value of Milk Chocolate. 



The value of milk as a food is so generally recog- 

 nised as to need no commendation here. When milk is 

 evaporated to a dry solid, about 87*5 per cent, of water 

 is driven off, so that the dry milk left has about eight 

 times the food value of the original milk. Milk choco- 

 late of good quality contains from 15 to 25 per cent, of 

 milk solids. Milk chocolate varies greatly in com- 

 position, but for the purpose of calculating the food 

 value, we may assume that about a quarter of a high- 

 class milk chocolate consists of solid milk, and this is 

 combined with about 40 per cent, of cane sugar and 

 35 per cent, of cacao butter and cacao mass. 



ANALYSIS AND FUEL VALUE OF MILK CHOCOLATE. 



Energy-giving 



poiver. 

 Calories per Ib. 



Milk Fat and Cacao Butter 35*0 = 1,480 



Milk and Cocoa Proteins 8*0 == 149 



Cacao Starch and Digestible Carbohydrates 3*0 = 56 



Stimulants (Theobromine and Caffein).. o'2 



Mineral Matter 2*0 



Crude Fibre 0-3 



Moisture i'5 



Milk Sugar and Cane Sugar 50*0 = 930 



100*0 = 2,615 



It will be noted that the food value of milk chocolate 

 is even greater than that of plain chocolate. It is highly 

 probable that milk chocolate is the most nutritious of 

 all sweetmeats. It is not generally recognised that when 

 we purchase one pound of high-class milk chocolate 

 we obtain three-quarters of a pound of chocolate and 

 two pounds of milk ! 



