Crude fat is determined by hydrolysis of a sample with HCl and subsequent extraction. The sample is weighed and dispersed in boiling water to gelatinize starches and aid in subsequent hydrolysis of starches and lipid materials in boiling HCl. The hydrolysate is filtered. The lipid residue on filter paper is dried and extracted by Soxhlet with petroleum ether. The solvent is removed, and residue is dried to constant weight at 100°C. Results are expressed as % crude fat. This method is applicable to cocoa products containing less than 22% fat (breakfast and regular cocoa).