-------------------------------------+-------------+--------------- | | Chocolate made | Cocoa Nibs. | from Cocoa and | | Sugar. -------------------------------------+-------------+--------------- | per cent. | per cent. Moisture at 100° | 6·41 | 1·65 Fat | 51·47 | 22·57 Starch | 11·75 | 4·58 Other organic substances, | | insoluble in water. | 18·03 | 8·58 Organic substances, soluble in water | 8·54 | 60·63 Mineral Ash | 3·80 | 1·99 -------------------------------------+-------------+--------------- | 100·00 | 100·00 -------------------------------------+-------------+--------------- Ash of insoluble substances | 0·89 | 0·30 -------------------------------------+-------------+--------------- Recent analysis of shelled cocoa-beans, made by Boussingault, gave the following results:-- ---------------------------+-----------+----------- | Fresh. | Dry. ---------------------------+-----------+----------- | per cent. | per cent. Fat | 49·9 | 54·0 Starch and starch-sugar | 2·4 | 2·5 Theobromine | 3·3 | 3·6 Asparagine | traces | .. Albumin | 10·9 | 11·8 „ gum | 2·4 | 2·5 Tartaric acid | 3·4 | 3·7 Tannin | 0·2 | 0·2 Soluble cellulose | 10·6 | 11·5 Ash | 4·0 | 4·4 Water | 7·6 | .. Undetermined | 5·3 | 5·8 ---------------------------+-----------+----------- Dr. Weigman[15] obtained the following results from an examination of several varieties of the shelled beans:--