Use of theobromine in the determination of cocoa solids and non-fat milk solids in chocolate

Abstract

The application of analysis for theobromine to the determination of cocoa solids and non-fat milk solids in chocolate has been examined and the results evaluated statistically. The methods have been shown to be useful to the manufacturer for checking his own products, but of little general use when the raw-material analyses are not available.

In order to provide data for the statistical analysis, the precision of a previously published method for theobromine has been determined and a survey carried out of the natural variation of the concentrations of theobromine, nitrogen and fat in cocoa.