260 CACAO 



cannot be blamed for supplying a popular demand. It is, 

 however, known that nearly all first-class makers do 

 make pure preparations, which are purchased by those 

 who prefer them, but the masses still buy the sweetened 

 mixtures. 



With the object of ascertaining the percentage of sugar 

 in manufactured cake chocolate of the best makers, a 

 sample was obtained which was being sold locally at three 

 shillings per pound retail. In this pound 65 per cent, of 

 sugar was found on polarising the sample. The public, 

 therefore, is buying sugar at the rate of 36d. per pound 

 or £28 per ton, while the sugar grower is glad if he can secure 

 some £8 to £15 per ton. It is a curious thing that the 

 general public have not as yet become alive to this fact, 

 viz., that they are paying for sugar, when flavoured with 

 chocolate, at a ridiculously high rate, or many times as 

 much as the sugar planter realises per ton for the same 

 article ! 



Brandon Head, in " The Food of the Gods," says : 

 " Between Cocoa and Chocolate there are essential differ- 

 ences. Both are made from the ' cacao nib,' but whereas 

 in ' Cocoa ' the ' nibs ' are ground separately and the 

 ' butter ' extracted, in ' chocolate ' sugar and flavourings 

 are added to the ' nib,' and all are ground together into a 

 paste, the sugar absorbing all the superfluous butter. If 

 good quality cacao is used, the butter contained in the 

 ' nib ' is all that is needful to incorporate sugar and ' nib ' 

 into one soft chocolate paste for grinding and moulding, 

 but in commoner chocolates extra cocoa butter has to be 

 added. It is a regrettable fact that some unprincipled 

 makers are tempted to use cheaper vegetable fats as 

 substitutes for the natural butter, but none of these are 

 really palatable or satisfactory in use, and none of the 

 leading British firms are guilty of making use of such 

 adulterants, or the still more objectionable practice of 

 grinding cocoa-shells and mixing them with their common 

 chocolates." 



On page 11 the same author refers to adulterants, and 



