Chocolate products are subject to extremely precise regulation.
Let’s first define the raw materials.
There are 13 categories of chocolate: from chocolate to milk chocolate, passing through the different types of couverture chocolate, white chocolate, filled chocolate, and chocolate candy.
Each type of chocolate’s denomination is determined according to its cocoa content and other raw materials. For example, chocolate and milk chocolate, in order to be entitled to quality mentions or qualifiers, must include:
– Chocolate (for example, dark, superior, etc.): at least 43% total dry cocoa matter, at least 26% cocoa butter.
– Milk chocolate (for example, fine, extra, etc.): at least 30% total dry cocoa matter, at least 18% total dry matter of lactic origin, at least 4.5% butyric fat and less than 50% sucrose.
The addition of edible materials which, with the exception of flour and starch, may be added to chocolates is authorized. Thus, alongside traditional chocolates with hazelnuts or puffed rice, there are more exotic chocolates, with spices, for example.
Establishing special labeling rules. When chocolate products are labeled, the labels do not necessarily mention the ingredients, nor the “best by” date. These labels will soon be imposed, and more and more chocolatiers are beginning to label their product with this information. Note, however, that the mention of cocoa content is mandatory for different types of sweet cocoa powders, as well as for chocolate, baking chocolate, milk chocolate, and hot chocolate.