3. ~Disintegrated cacao.~ The roasted beans are treated with carbonic acid alkalis (generally potassium) subjected to pressure under ammonia or steam, and so the cellular tissue of the albuminous substance disintegrated or broken up and converted into a soluble modification (peptone and alkalinous albuminate).[224] The so treated beans are next dried, reduced, defatted and pulverised. 4. ~Chocolate~ is the description of a mixture of cacao and sugar which comes into commerce either moulded or in powder form. The percentage of sugar amounts to between 40 and 70%. Admixture of other substances than cacao, sugar and the usual spices must be regarded as adulterations.[225] 5. ~Chocolate~ and ~cacao~ (powdered or moulded) may be aromatised with the following substances: vanilla, benjamin gum, tolu and peru balsam, cinnamon, cloves and nutmeg. 6. ~Chocolate fondants~ are chocolates with an unusually large proportion of sugar and fatty contents. 7. ~Milk chocolate~ is a preparation prepared from milk, sugar and cacao. It may not contain the preserving materials dis-allowed for milk, such as boracic acid, borax, formic aldehyde and derivatives of the aromatic series. It comes into commerce in powder form. 8. ~Covering~ or ~coating~ material is a mixture of cacao, sugar, spices, with almonds and hazel nuts. This preparation is almost exclusively employed for bonbon confectionery. 9. ~Medicinal Chocolate~ is a chocolate or cacao preparation containing additions of medicaments. Tests and Definitions always to be applied. 1. Touch test. 2. Reaction. 3. Microscopical examination. 4. Examination of the fat. 5. Estimation of cacao butter. 6. Determination of sugar. 7. Determination of ash. Tests and Definitions eventually necessary. 8. Determination of moisture. 9. Determination of theobromine. 10. Determination of starch. 11. Determination of cellulose. Guide to Classification: Unripe, badly fermented cacao beans and those which have been attacked by insects or mould or have suffered during transport from the influence of salt-water, should never be used for manufacturing purposes. Goods prepared from such beans have an unpleasant taste, which it is impossible to get rid of by the various operations in the course of manufacture. The use of all such beans is to be regarded as adulteration. The tests to be applied for determining them are tasting, microscopical examination and perhaps the estimation of the common salt contained in them. All good chocolates are of a fine brown colour. Grey-coloured or spotted chocolate are objectionable. Spots or the grey colour alluded to may be caused either by damp or heat. At an ordinary temperature the fracture of the chocolate is hard, glassy and even. The quality of the fracture constitutes an excellent basis in judging of the manner and methods employed in working up the raw material.