a food is so generally recognised as to need no
commendation here. When milk is evaporated to a dry solid, about 87.5
per cent. of water is driven off, so that the dry milk left has about
eight times the food value of the original milk. Milk chocolate of good
quality contains from 15 to 25 per cent. of milk solids. Milk chocolate
varies greatly in composition, but for the purpose of calculating the
food value, we may assume that about a quarter of a high-class milk
chocolate consists of solid milk, and this is combined with about 40 per
cent. of cane sugar and 35 per cent. of cacao butter and cacao mass.

ANALYSIS AND FUEL VALUE OF MILK CHOCOLATE.

_Energy-giving
power._
_Calories per lb._

Milk Fat and Cacao Butter 35.0 = 1,480
Milk and Cocoa Proteins 8.0 = 149
Cacao Starch and Digestible Carbohydrates 3.0 = 56
Stimulants (Theobromine and Caffein) 0.2
Mineral Matter 2.0
Crude Fibre 0.3
Moisture 1.5
Milk Sugar and Cane Sugar 50.0 = 930
----- -----
100.0 = 2,615
----- -----

It will be noted that the food value of milk chocolate is even greater
than that of plain chocolate. It is highly probable that milk chocolate
is the most nutritious of all sweetmeats. It is not generally recognised
that when we purchase one pound of high-class milk chocolate we obtain
three-quarters of a pound of chocolate and two pounds of milk!

CHAPTER IX

ADULTERATION AND THE NEED FOR DEFINITIONS

Those that mix maize in the Chocolate do very ill, for they
beget bilious and melancholy humours.

_A Curious Treatise on the Nature and Quality of Chocolate_,
Antonio Colmenero de Ledesma, 1685.

COCOA.

Cocoa might conveniently be defined as consisting exclusively of
shelled, roasted, finely-ground cacao beans, partially de-fatted, with
or without a minute quantity of flavouring material.

The gross adulteration of cocoa is now a thing of the past, and most of
the cocoa sold conforms with this definition. Statements, however, get
copied from book to book, and