DEFINITION
|
Product |
Definition/ Description |
Minimum Composition Requirements |
Source |
|---|---|---|---|
|
Cocoa Butter |
Fat obtained from cocoa beans or parts of cocoa beans, meeting specific quality standards. |
\ |
Directive 2000/36/EC [1] |
|
Cocoa Powder |
Powder made from cocoa beans that have been cleaned, shelled, and roasted. |
≥ 20% cocoa butter (dry matter weight); ≤ 9% water |
Directive 2000/36/EC [1] |
|
Chocolate |
Product made from cocoa products and sugars, produced via a suitable manufacturing process. May include milk products, sweeteners, and other additives. |
≥ 35% total dry cocoa solids, including: • ≥ 18% cocoa butter • ≥ 14% dry non-fat cocoa solids | |
|
Milk Chocolate |
Chocolate made from cocoa products, sugars, and milk or milk-derived ingredients. |
≥ 25% total dry cocoa solids ≥ 14% dry milk solids ≥ 2.5% dry non-fat cocoa solids ≥ 3.5% milk fat ≥ 25% total fat (cocoa butter + milk fat) |
Directive 2000/36/EC [1] |
