~Chocolate~, ~Cacao material~, and ~cocoa powder~ (defatted and disintegrated cacao) may on no account contain any kind of foreign vegetable mixtures like starch, meal, peanut cake, hazel nut and walnut admixtures, nor cacao shells nor yet waste products, neither may it contain any mineral stuffs or foreign fats. Chocolates with meal addition must contain on the wrapper a concise and definite declaration of such addition on the wrapper. The presence of cacao shells is detrimental to the nutritious value of the cacao preparation, being little suited for human consumption, as they contain a large quantity of woody substance, and apart from this, always occur with adhering sand and earth. The removal of such shells is since the perfecting of the cleaning machinery intended for the purpose, become a very easy matter, and so none but very inferior quantities are permissible. Any additional shells (even when declared, and very fine ground) are illegal. The addition of spices or their corresponding ethereal oils are allowed, and as such may be considered almonds and nuts, more especially in the case of coating material and so forth, although they are subject to compulsory declaration. The same conditions prevail in the case of ~chocolate enamelling~ and ~coating~ material as for ordinary chocolate, and in particular they must be free from all kind of foreign fats and cacao shells. The use of dyes (earth-and tar-colouring matter) which are intended as substitutes for a percentage of cacao, and not merely as ornamental, is not permissible; and such dyes as are objectionable from a hygienical standpoint are impossible, even when they are used for decorating purposes. Cacao material contains on an average from 3-4 % of ash and from 50-55 % of fat. Admixtures of glue, tragacanth or dextrine are not permissible, when they are intended to conceal an addition of water or to save the use of expensive cacao fat.