COCOA AND CHOCOLATE 177 



in which it is drunk as a beverage, but is only completely 

 mixed with the fluids, such as hot mUk and water, with 

 which it is prepared. 



In this respect it differs from tea and coffee, as it is 

 the infusion from these two substances which provides 

 the beverage, whereas with cocoa the whole of the sub- 

 stance, after being thoroughly mixed with liquid, is 

 consumed. 



In the preparation of chocolate a larger proportion of 

 the fatty matter is allowed to remain ; and if sweet choco- 

 late be required, a considerable quantity of sugary 

 substances, as well as various flavouring materials, are 

 added to the paste formed in the grinding process. 



In Canada the following draft proposals for Food 

 Standards in regard to cocoa and chocolate have been 

 published. 



Cocoa and Cocoa Pbodttcts 



" Cocoa nibs, cracked cocoa, is the roasted, broken cacao 

 bean freed from its shell or husk. 



" Chocolate, plain chocolate, hitter chocolate, chocolate 

 liquor, hitter chocolate coatings, is the solid or plastic 

 mass obtained by grinding cocoa nibs without the re- 

 moval of fat or other constituents except the germ, and 

 contains not more than three (3) per cent, of ash insoluble 

 in water, three and fifty-hundredths (3' 50) per cent, of 

 crude fibre, and nine (9) per cent, of starch, and not less 

 than forty-five (45) per cent, of cocoa fat. 



" Sweet chocolate, sweet chocolate coatings, is chocolate 

 mixed with sugar (sucrose), with or without the addition 

 of cocoa butter, spices, or other flavouring materials, and 

 contains in the sugar-and-fat-free residue no higher per- 

 centage of either ash, fibre, or starch than is found in 

 the sugar-and-fat-free residue of chocolate. 



" Cocoa, 'poivdered cocoa, is cocoa nibs, with or without 

 the germ, deprived of a portion of its fat, and finely 

 pulverised, and contains percentages of ash, crude fibre, 

 and starch corresponding to those in chocolate after 

 correction for fat removed. 



" Sweet cocoa, sweetened cocoa, is cocoa mixed with 

 sugar (sucrose), and contains not more than sixty (60) 

 per cent, of sugar (sucrose), and in the sugar-and-fat-free 

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