~Definition.~ Hereby is understood the steamed preparations or the powder obtained by expressing at least half the total fat from ordinary cacao material and further grinding and sifting. ~Characteristics.~ The cocoa powder shall on boiling with 20 to 30 times its volume of water yield a suspension, in which there are no traces of lumpy formation, and which does not show a sediment after the expiration of a few minutes.[230] Should there be any such sediment, it shall be examined under the microscope. Cocoa powder shall be sifted and ground free from meal, and may not, on sifting through a miller gauze (No. 12) show more than 5% of material on the sieve. The chemical composition of cocoa powder is modified according to the degree of defatting. If 30 parts out of 100 are defatted, which is the usual procedure. If 30 parts fat are expressed from 100 parts cacao material, which usually happens, then the cocoa powder contains 30% fat, 5% ash[231], 3·5% fibre, and 13%. The amount of moisture shall not exceed 6%. The fat shall be pure cacao butter. ~Addition of alkalis is not allowed.~ Microscopical investigation as under I. III. Chocolate. ~Definition.~ Chocolate is the cacao material evenly and regularly worked up with cane sugar (refined, ordinary or coarse). The completely uniform pasty mass, when warmed, is allowed to set in moulds and then forms pieces of fatty appearance, finely granular or close fracture (tablets, blocks). Good chocolate consists of 40 to 50 percent of cacao mass and 50 to 60 percent of sugar. It may also contain a small amount of harmless aromatic substances. Should the sum of the cacao fat and sugar in chocolate amount to over 85 percent, it is termed “Sweetmeat chocolate”, and should the sum of those ingredients be more than 90 percent, the chocolate is to be declared as “Very sweet All the ingredients in chocolate, after deducting the sugar, shall be present in the same relative proportion and in the same condition as in pure cacao mass (compare I). Sweetened chocolate is an exception, in so far as it has had in its preparation an addition of cacao butter. Fine kinds are also prepared with an addition of defatted cacao. ~Unmoulded~ chocolate or chocolate powder shall answer to the same requirements. IV. Cacao surrogate and chocolate surrogate. ~Definition.~ Cacao preparations containing admixtures of meal are to be described as surrogates. The addition of other substances than meal is inadmissible. Absence of cacao husk is also required as in I, II, III. Mixtures of cacao powder, sugar and meal are also to be regarded as surrogates. The extent of the addition of meal is to be distinctly noted by the seller on the article sold. V. Couverture (coating mass).