=Cacao-essence= is prepared by macerating 125 grammes of defatted cacao, 2 grammes vanilla, 2 grammes cinnamon, 0·75 gramme cloves, 0·3 gramme mace and 0·10 gramme of ginger with 750 grammes of proof spirit and 250 grammes of water for 8 days, and then filtering into hot syrup, which is prepared with 550 grammes of sugar and 750 grammes water. =Cacao-liqueur.= A well tested recipe for the preparation of this liqueur is to the following effect: Defatted cacao 200 grammes, cinnamon powder 5 grammes, vanillin 0·2 gramme, are digested for 6 days with 1500 grammes of water and 1700 grammes of alcohol (90%) and then mixed with 2600 grammes syrup (1400 parts sugar and 1200 parts of water) and filtered. =Cacaol=, 70 parts cocoa powder, 10 parts oatmeal, 17·5 parts sugar, 2·5 parts common salt. =Cacao-malt= is a mixture of 200 parts defatted cacao, 500 parts sugar with an aqueous extract of 300 parts of kiln dried malt. =Cacaophen Sieberts= (Cassel) is a mixture of cacao powder with flour, sugar and milk albumin. It shows the following numbers on analysis: fat 13·23 percent, water 7·7 percent, albumin 24·25 percent, soluble carbohydrates 17·95 percent, insoluble carbohydrates (starch) 26·66 percent, woody fibre 2·27 percent, ash 5·5 percent (calcium oxide 0·82 percent, phosphoric acid (P_{3}O_{5}) 0·54 percent). =Children’s-Nährpulver (Lehmann-Berlin)= is a mixture of meat extract, cacao powder, salep, sugar and specially treated oyster shells. =Chocleau=, (Reichardt) a glucose chocolate material in tin tubes. =Chocolate-cream-syrup= (for aërated waters): 125 grammes of rasped chocolate, 62 grammes cacao powder and 325 grammes of water are well mixed and to this add 148 grammes infusion of quillaia (1·8). After standing some time add the contents of a pot of condensed milk with 7·5 grammes of boric acid and make up with 3·8 litres of sugar syrup (american recipe). =Chocolat digestif= (Vichy chocolate) is a mixture of chocolate with about 5 percent of sodium bicarbonate.