~Definition.~ This includes various preparations of pure cacao butter and chocolate (or mixtures of chocolate with cacao butter and cacao mass), which form a thin liquid, when warmed, and are used for coating or pouring over confectionery. All other substances (roasted hazel nuts or almonds and the like) shall be declared. Investigation. ~To be carried out without exception with all cacao preparations~: 1. ~Determination of fat.~ The fat is extracted from the dry substance which has been mixed with an indifferent body (sand) by pure and absolutely dry ether (distilled over sodium) or by petroleum ether. Cacao mass and chocolate must first be shaved or rasped. 2. ~Jesting of the fat.~ a) Determination of the melting point in a capillary tube (three days after the fat has been melted into the tube).[232] Pure cacao butter usually melts at 33° C. b) Determination of the iodine value; usually 35·0 with pure cacao fat. It is further recommended to make a refractometric determination, which in a Zeiss butter-refractometer must be 46·5° at 40° C. 3. The ~microscopic test~ of the substance, from which the fat and the sugar have been removed. ~The following are also essential~: I. With cacao mass. The determination of fibre and ash. II. Cacao powder. Determination of moisture at 100° C., of the fibre and ash and examination of the ash (quantitative determination of phosphoric acid and potash). III. Chocolate. Determination of the sugar by polarisation of the aqueous solution. IV. Surrogates. Determination of the starch. If it is considered necessary to proceed further, then: 1. Determination of theobromine by a modification of Wolfram’s method, the method employed is to be exactly stated.[233] 2. In the determination of starch, the gelatinisation is to be carried out under steam pressure and the inverted sugar gravimetrically determined with Fehling’s solution. An opinion of the quality of the preparation can be formed from the taste, smell and colour of the sample on boiling with water. 5. Germany. In ~Germany~, unfortunately, there is at present no law, which regulates the trade in cacao goods. It is true that there exists the decree of the 14th May, 1879 respecting the trade in food, alimentary substances and comestibles, which contains the usual penal enactments in regard to adulteration of food materials offered for sale. The enactments are supplemented with data relating to the administration of the law, among which a definition of chocolate, as well as the means of judging as to the quality or its adulteration, are treated of. But those data do not in all respects apply to existing conditions, nor do they deal fully with the question as to what admixtures are to be permitted or prohibited, for in the introduction to the appendix A, there is the following statement: