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.
~Cocoa powder~ contains arbitrary quantities of fat, and shows accordingly a varying quantity of ash to correspond with the amount of fat expressed. It is therefore necessary to declare the quantity of fat contained in quite a general manner and something in the following grade: skimmed milk cacao under 25 % of fat, cacao freed from oil, fatty and ordinary milk chocolate up to a percentage not exceeding 35.[220] For the same reason it is necessary to convert the established ash contents, possibly of cacao material with 50% of fat, or none at all. It is most to the purpose to convert in the case of dry material which has been freed of fat, as occasionally considerable amounts of moisture remain over from the processes of preparation. Cocoa powder which has been disintegrated without the use of potassium, sodium or magnesia agents (carbonic acid) will therefore show the same ash contents as the corresponding material freed from oil, whilst that of cacao disintegrated by means of the fixed alkalis will be greater. The ash contents of powder freed of oil may nevertheless not exceed 3 %, corresponding to a total 7 %. The mixture of cocoa powder and sugar is not permissible.
Chocolates, chocolate fondants and coating mass contain variable quantities of sugar and fat; accordingly no limits can be assigned to the ash contents of these preparations.
A unanimity of opinion as to the least possible amount of cacao for the chemical estimation of chocolate has become an urgent necessity. Hereby it should be established that in good chocolate the fatty contents, apart from the sugar,[221] exceed a definite percentage.[222] A minimum percentage of 35% of cacao mass in chocolate destined for export, which must possibly be covered, has been fixed by the council of commerce.