The analyses of all cacao preparations from a chemical point of view are conducted, almost without exception, with the object of determining the values for ~moisture~—~mineral matter~ (estimation of the amount of the carbonic acid alkalis and the silicic acid)—~fat~ (estimation of foreign fat)—~theobromine~ and ~coffeine~—~sugar~—~starch~ (foreign starches)—~albuminous matter~ and ~raw fibre~. The last regulation may also be extended to the estimation of the quantity of shell present. 1. ~Estimation of moisture.~ 5 grammes of material (i. e. fine-crushed chocolate mass) are left to dry (if possible in a double-walled glycerine drying chamber) for about 6 hours at a temperature of 105 Deg. C., the loss of weight of the material being estimated as moisture. The drying should not be continued longer than 6 hours, as fatty material is liable after the expiration of this time to recover some of its weight, owing to the oxygen of the air entering into chemical combination with the fat which rises to the surface or detaches itself from the material. When analysing chocolate, great care should be taken to prevent the mass from melting down and running together at one point. If this occurs, the following treatment must be adopted: A shallow watch-glass is filled with about 10 grammes of sand, well washed and dried, a very fine sand such as so-called sea-sand being preferable to others, the glass then transferred to the drying closet, cooled, and finally 5 grammes of the fine-crushed chocolate added. The mixture is then deposited for a period of 6 hours in the drying chamber, at a temperature of 105 Deg. as indicated above and the weight of the sand deducted when finally calculating the value of the moisture.