Types of chocolate

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Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration. Schokolade-schwarz-braun-weiss.jpg
Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.

Chocolate is a food product made from roasted and ground cocoa pods mixed with fat (e.g. cocoa butter) and powdered sugar to produce a solid confectionery. There are several types of chocolate, classified primarily according to the proportion of cocoa and fat content used in a particular formulation.

Contents

The use of particular name designations is subject to governmental regulation in some countries.

List of types

Eating chocolate

Dark chocolate

Dark chocolate bar Green and Black's dark chocolate bar 2.jpg
Dark chocolate bar

Dark chocolate, also called plain chocolate, is produced using only cocoa butter, with no milk fat included. It is made from chocolate liquor to which some sugar, more cocoa butter and vanilla are added. Dark chocolate can be eaten as is, or used in cooking, for which thicker baking bars, usually with high cocoa percentages ranging from 70% to 100%, are sold. A higher amount of cocoa solids indicates more bitterness. Many brands display the cocoa percentage on their packaging.

European Union rules specify a minimum of 35% cocoa solids. [1] The U.S. Food and Drug Administration requires a 15% concentration of chocolate liquor.

"Bittersweet chocolate" is a version of dark chocolate intended for baking with a low amount of sugar, with the sugar typically consisting of about 33% of the final mass. [2] Semi-sweet chocolate" includes more sugar, resulting in a somewhat sweeter confection, but the two are largely interchangeable in baking.

As of 2017, there is no high-quality evidence that dark chocolate affects blood pressure significantly or provides other health benefits. [3]

Milk chocolate

Milk chocolate tablet Milka Alpine Milk Chocolate bar 100g with chunks broken off.jpg
Milk chocolate tablet

Milk chocolate is solid chocolate made with milk. Differences in flavor between different brands and regions are largely due to differences in how the manufacturers handle the milk during production, such as by choosing powdered milk, condensed milk, chocolate crumb, or partially lipolyzed milk. [4]

The first known variation was developed by Jordan & Timaeus in 1839 with donkey milk. [5] In 1875 a Swiss confectioner, Daniel Peter, developed a solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, Peter's neighbour in Vevey. [6] [7]

Since the 1920s, Cadbury has been the leading brand of milk chocolate in the United Kingdom. [8] [9] The Hershey Company, who have their own proprietary process for milk chocolate production, is the largest producer in the US.

White chocolate

White chocolate tablet Chocolate-branco-2.webp
White chocolate tablet

White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids that impart a dark color. It is made of sugar, milk, and cocoa butter, which has been extracted from the cocoa liquor. It is pale ivory coloured, and lacks many of the compounds found in milk and dark chocolates.

White chocolate is the type of chocolate containing the highest percentage of milk solids, typically around or over 30 percent, while milk chocolate has only around 25 percent. [10]

In 2002, the US Food and Drug Administration established a standard for white chocolate as the "common or usual name of products made from cocoa fat (i.e., cocoa butter), milk solids, nutritive carbohydrate sweeteners, and other safe and suitable ingredients, but containing no nonfat cocoa solids". [11]

Blonde chocolate

Blonde chocolate is made by slowly heating white chocolate, which gives it a golden color and triggers Maillard reactions in it. These reactions create a range of flavor compounds, contributing to its caramel-like flavor. [12] It was discovered accidentally in 2006 by a chef at Valrhona, who in 2012 were the first company to make it commercially. [13]

Ruby chocolate

Ruby chocolate tablet Ruby Chocolate.jpg
Ruby chocolate tablet

Ruby chocolate is a type of chocolate created by Barry Callebaut, a Belgian–Swiss cocoa company. [14] The variety was in development from 2004, and was released to the public in 2017. The chocolate type is made from the Ruby cocoa bean, resulting in a distinct red colour and a different flavor, described as "sweet yet sour". [15]

Raw chocolate

Raw chocolate is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries and to a lesser extent in other countries. It is often promoted as being healthy. [16] Raw chocolate includes many essential antioxidants, minerals, and vitamins. This includes protein, iron, and fiber. [17]

Gianduja chocolate

Gianduja bars Nougat stange aus jeibmann 150dpi.jpg
Gianduja bars

Gianduja chocolate is made by blending hazelnut butter with chocolate paste. Similarly to standard chocolate, it is made in both plain and milk versions. It may also contain other nuts, such as almond. [18] As a bar, gianduja resembles regular chocolate, excepting the fact that it is significantly softer due to the presence of hazelnut oil. [19]

Vegan chocolate

Vegan chocolate is a chocolate resembling milk chocolate but using plant milk instead of milk.

Organic chocolate

Organic chocolate is chocolate which has been certified organic, generally meaning that there are no chemical fertilizers or pesticides used in growing the cocoa beans producing the chocolate. As of 2016, it was a growing sector in the global chocolate industry. Organic chocolate is a socially desirable product for some consumers. [20] Many producers of organic chocolate source their ingredients from certified fair trade cocoa farms and cooperatives. [21]

Confectionery chocolate

Baking chocolate

A bar of dark baking chocolate Cooking chocolate, broken bar.jpg
A bar of dark baking chocolate

Baking chocolate, or cooking chocolate, [22] is chocolate intended to be used for baking and in sweet foods that may or may not be sweetened. Dark chocolate, milk chocolate, and white chocolate, are produced and marketed as baking chocolate. However, lower quality baking chocolate may not be as flavorful compared to higher-quality chocolate, and may have a different mouthfeel. [23]

Poorly tempered or untempered chocolate may have whitish spots on the dark chocolate part, called chocolate bloom; it is an indication that sugar or fat has separated due to poor storage. It is not toxic and can be safely consumed. [24]

In the USA, baking chocolate containing no added sugar may be labeled "unsweetened chocolate".

Couverture chocolate

Couverture chocolate (dark and white) Blocks of Couverture chocolate.jpg
Couverture chocolate (dark and white)

Couverture chocolate is a class of high-quality chocolate containing a higher percentage of cocoa butter than other chocolate which is precisely tempered. Couverture chocolate is used by professionals for dipping, coating, molding and garnishing ('couverture' means 'covering' in French). Popular brands of couverture chocolate used by pastry chefs include: Valrhona, Lindt & Sprüngli, Scharffen Berger, Callebaut, and Guittard.

Compound chocolate

Pieces of dark compound chocolate cake coating Compound chocolate.jpg
Pieces of dark compound chocolate cake coating

Compound chocolate is the name for a confection combining cocoa with other vegetable fats, usually tropical fats or hydrogenated fats, as a replacement for cocoa butter. It is often used for candy bar coatings. In many countries it can not legally be called "chocolate".

Modeling chocolate

Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. It is primarily used by cakemakers and pâtisseries to add decoration to cakes and pastries.

Canada

The legislation for cocoa and chocolate products in Canada is found in Division 4 of the Food and Drug Regulations (FDR), under the Food and Drugs Act (FDA). The Canadian Food Inspection Agency (CFIA) is responsible for the administration and enforcement of the FDR and FDA (as it relates to food). [25]

Canadian requirements for chocolate
ProductCocoa butterMilk solidsMilk fatFat-free cocoa solidsCocoa solids
Milk chocolate≥ 15%≥ 12%≥ 3.39%≥ 2.5%≥ 25%
Sweet chocolate≥ 18%< 12%≥ 12%≥ 31%
Chocolate, bittersweet chocolate, semi-sweet chocolate or dark chocolate≥ 18%< 5%≥ 14%≥ 35%
White chocolate≥ 20%≥ 14%≥ 3.5%

The use of cocoa butter substitutes in Canada is not permitted. Chocolate sold in Canada cannot contain vegetable fats or oils. [26]

The only sweetening agents permitted in chocolate in Canada are listed in Division 18 of the Food and Drug Regulations. [27] Artificial sweeteners such as aspartame, sucralose, acesulfame potassium, and sugar alcohols (sorbitol, maltitol, etc.) are not permitted.

Products manufactured or imported into Canada that contain non-permitted ingredients (vegetable fats or oils, artificial sweeteners) cannot legally be called "chocolate" when sold in Canada. A non-standardized name such as "candy" must be used. [26]

European Union and United Kingdom

There has been disagreement in the EU about the definition of chocolate; this dispute covers several issues, including the types of fat and the quantity of cocoa used. In 1999, however, the EU resolved the fat issue by allowing up to 5% of chocolate's content to be one of six alternatives to cocoa butter: illipe oil, palm oil, sal, shea butter, kokum gurgi , or mango kernel oil. [28]

Products labelled as "family milk chocolate" elsewhere in the European Union are permitted to be labelled as simply "milk chocolate" in Malta, the UK and the Republic of Ireland. [29] [30]

Chocolate requirements in the European Union and United Kingdom
ProductTotal dry cocoa solidsCocoa butterNon-fat cocoa solidsTotal fat [lower-alpha 1] Milk fatMilk solidsFlour/starch
Dark chocolate≥ 35%≥ 18%≥ 14%
Couverture chocolate≥ 35%≥ 31%≥ 2.5%
Chocolate vermicelli or flakes≥ 32%≥ 12%≥ 14%
Milk chocolate≥ 25%≥ 2.5%≥ 25%≥ 3.5%≥ 14%
Couverture milk chocolate≥ 25%≥ 2.5%≥ 31%≥ 3.5%≥ 14%
Milk chocolate vermicelli or flakes≥ 20%≥ 2.5%≥ 12%≥ 3.5%≥ 12%
Family milk chocolate≥ 20%≥ 2.5%≥ 25%≥ 5%≥ 20%
Cream chocolate≥ 25%≥ 2.5%≥ 25%≥ 5.5%≥ 14%
Skimmed milk chocolate≥ 25%≥ 2.5%≥ 25%≤ 1%≥ 14%
White chocolate≥ 20%≥ 14%
Chocolate a la taza≥ 35%≥ 18%≥ 14%≤ 8%
Chocolate familiar a la taza≥ 30%≥ 18%≥ 12%≤ 18%

Japan

In Japan, 'chocolate products' are classified on a complex scale.

Chocolate materials (チョコレート生地, chokorēto kiji):

Chocolate products (チョコレート製品, chokorēto seihin):

Products using milk chocolate or quasi milk chocolate as described above are handled in the same way as chocolate / quasi chocolate.

United States

The U.S. Food and Drug Administration (FDA) regulates the naming and ingredients of cocoa products: [31] [32]

Semisweet and bittersweet are terms traditionally used in the United States to indicate the amount of added sugar in dark chocolate. Typically, bittersweet chocolate has less sugar than semisweet chocolate, [33] but the two are interchangeable when baking. Both must contain a minimum of 35% cocoa solids.

In the American chocolate industry chocolate liquor is the ground or melted state of the nib of the cacao bean, containing roughly equal parts cocoa butter and solids. [34]

American requirements for chocolate
ProductChocolate liquorMilk solidsSugarCocoa fatMilk fat
Buttermilk chocolate≥ 10%≥ 12%< 3.39%
Milk chocolate≥ 10%≥ 12%≥ 3.39%
Mixed dairy product chocolates≥ 10%≥ 12%
Skim milk chocolate≥ 10%≥ 12%< 3.39%
Sweet chocolate≥ 15%< 12%
Semisweet or bittersweet chocolate≥ 35%< 12%
White chocolate≥ 14%≤ 55%≥ 20%≥ 3.5%

In March 2007, the Chocolate Manufacturers Association, whose members include Hershey's, Nestlé, and Archer Daniels Midland, began lobbying the U.S. Food and Drug Administration (FDA) to change the legal definition of chocolate to allow the substitution of "safe and suitable vegetable fats and oils" (including partially hydrogenated vegetable oils) for cocoa butter in addition to using "any sweetening agent" (including artificial sweeteners) and milk substitutes. [35] Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients. [36] To work around this restriction, products with cocoa substitutes are often branded or labeled as "chocolatey" or "made with chocolate".

See also

Notes

  1. ↑ "Total fat" refers to the combined cocoa butter and milk fat content

Related Research Articles

<span class="mw-page-title-main">Chocolate</span> Food produced from cacao seeds

Chocolate, or cocoa, is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later Mesoamerican civilizations also consumed chocolate beverages before being introduced to Europe in the 16th century.

<span class="mw-page-title-main">Nutella</span> Chocolate and hazelnut flavored spread

Nutella is a brand of brown, sweetened hazelnut cocoa spread. Nutella is manufactured by the Italian company Ferrero and was introduced in 1964, although its first iteration dates to 1963.

<span class="mw-page-title-main">Chocolate bar</span> Confection

A chocolate bar is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. In some varieties of English and food labeling standards, the term chocolate bar is reserved for bars of solid chocolate, with candy bar used for products with additional ingredients.

<span class="mw-page-title-main">Icing (food)</span> Food producing method

Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes. When it is used between layers of cake it is known as a filling.

<span class="mw-page-title-main">Milk chocolate</span> Solid chocolate containing added milk

Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than dark chocolates do, and contains milk solids. While its taste has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children.

<span class="mw-page-title-main">Dutch process cocoa</span> Cocoa that has been treated with an alkalizing agent

Dutch processed cocoa, Dutch cocoa, or alkalized cocoa, is cocoa solids that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste compared to "natural cocoa" extracted with the Broma process. It forms the basis for much of modern chocolate, and is used in ice cream, hot chocolate, and baking.

<span class="mw-page-title-main">Chocoholic</span> Person who craves chocolate

A chocoholic is a person who craves or compulsively consumes chocolate. The word "chocoholic" was first used in 1961, according to Merriam-Webster. It is a portmanteau of "chocolate" and "alcoholic". The term is used loosely or humorously to describe a person who is inordinately fond of chocolate; however, there is medical evidence to support the existence of actual addiction to chocolate. Psychoactive constituents of chocolate that trigger a ‘feel-good’ reaction for the consumer include tryptophan and phenylethylamine, which may contribute to cravings and addiction-like responses, particularly in people with specific genetic alleles. The quantity of sugars used in chocolate confections also impacts the psychoactive effects of chocolate.

<span class="mw-page-title-main">Cocoa butter</span> Pale-yellow, edible fat extracted from the cocoa bean

Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is slightly below human body temperature. It is an essential ingredient of chocolate and related confectionary products. Cocoa butter does not contain butter or other animal products; it is vegan.

<span class="mw-page-title-main">White chocolate</span> Confectionery made from milk solids without cocoa solids

White chocolate is a confectionery typically made of sugar, milk, and cocoa butter, but no cocoa solids. It is pale ivory in color, and lacks many of the compounds found in milk, dark, and other chocolates. It is solid at room temperature because the melting point of cocoa butter, the only white cocoa bean component, is 35 °C (95 °F).

<span class="mw-page-title-main">Maltesers</span> Confectionery product made by Mars

Maltesers are a British confectionery product manufactured by Mars, Incorporated. First sold in the UK in 1937, they were originally aimed at women. They have since been sold in Europe, Australia, New Zealand, Canada, United States and Middle East. The slogan is "The lighter way to enjoy chocolate".

<span class="mw-page-title-main">Hershey's Special Dark</span> Dark chocolate bar

Hershey's Special Dark is a chocolate bar manufactured by The Hershey Company.

<span class="mw-page-title-main">Milk Duds</span> Brand of caramel and cocoa confectionery

Milk Duds are a brand of candies made with chocolate, created in 1928 by Hoffman and Company of Chicago and now produced and marketed by The Hershey Company, under license from owners of the brand, Highlander Partners, a Dallas-based global private equity firm.

<span class="mw-page-title-main">Couverture chocolate</span> Chocolate with more cocoa butter

Couverture chocolate is a chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor.

<span class="mw-page-title-main">Ibarra (chocolate)</span> Mexican brand of chocolate

Ibarra is a brand of Mexican chocolate para mesa, produced since 1925, and since 1954 produced by the company Chocolatera de Jalisco of Guadalajara, Jalisco, Mexico. The company manufactures other chocolate products, but Ibarra table chocolate is its best-known product, with presence throughout Mexico as well as international markets, mainly in the Americas, but also in parts of Europe.

<span class="mw-page-title-main">Big Turk</span> Brand of chocolate bar by Nestle

Big Turk is a candy bar manufactured by Nestlé in Canada, that consists of dark magenta Turkish delight coated in a chocolate coating.

<span class="mw-page-title-main">Polyglycerol polyricinoleate</span> Emulsion used in food production

Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels, and works by decreasing the friction between the solid particles in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds.

<span class="mw-page-title-main">Hershey's Kissables</span> Chocolate candy

Hershey Kissables were a chocolate candy sold by The Hershey Company from 2005 to 2009. Comparable to M&M's, Hershey Kissables were shaped like miniature Hershey's Kisses and were coated in a thick sugar shell.

<span class="mw-page-title-main">Cocoa solids</span> Mixture remaining after cocoa butter is extracted from cocoa beans

Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid.

The following outline is provided as an overview of and topical guide to chocolate:

<span class="mw-page-title-main">Dark chocolate</span> Chocolate with high cocoa solid content

Dark chocolate is a form of chocolate containing only cocoa solids, cocoa butter and sugar. Dark chocolate without added sweetener is known as bitter chocolate or unsweetened chocolate. As with the other two main types of chocolate, dark chocolate is used for chocolate bars or as a coating in confectionery.

References

  1. ↑ "Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption". Publications Office of the European Union . Retrieved 31 October 2010.
  2. ↑ Matsko Hood, Karen Jean (2015). Chocolate Delights Cookbook: A Collection of Chocolate Recipes. Whispering Pine Press International, Inc.
  3. ↑ Ried, K; Fakler, P; Stocks, N. P (2017). "Effect of cocoa on blood pressure". Cochrane Database of Systematic Reviews. 4 (5): CD008893. doi:10.1002/14651858.CD008893.pub3. PMC   6478304 . PMID   28439881.
  4. ↑ Beckett, Stephen T (August 2003). "Is the taste of British milk chocolate different?". International Journal of Dairy Technology. 56 (3): 139–142. doi:10.1046/j.1471-0307.2003.00099.x. ISSN   1364-727X.
  5. ↑ "Confectionery industry: The invention of milk chocolate by Jordan & Timaeus". Ivt-web. Retrieved 1 June 2020.
  6. ↑ Mintz, Sidney (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 524. ISBN   978-0-19-931339-6 – via Google Books.
  7. ↑ Moskin, Julia (13 February 2008). "Dark may be king, but milk chocolate makes a move". The New York Times. Archived from the original on 14 May 2016. Retrieved 1 January 2016.
  8. ↑ Ascribed to Cadbury plc. (19 January 2010). "A history of Cadbury's sweet success". Times Online . London. Archived from the original on 11 June 2011. Retrieved 30 May 2010.
  9. ↑ "Top 10 selling chocolate bars in the UK" Archived 5 December 2014 at the Wayback Machine . Wales Online. Retrieved 29 December 2014
  10. ↑ Beckett, Steve T. (2017). Beckett's Industrial Chocolate Manufacture and Use. John Wiley & Sons. p. 498. Typical recipes for white bar chocolate
  11. ↑ "US Federal Register – White Chocolate; Establishment of a Standard of Identity". U.S. Food and Drug Administration. Archived from the original on 21 March 2008. Retrieved 1 June 2008.
  12. ↑ "Ask the Alchemist #241 — Chocolate Alchemy". Chocolate Alchemy. 22 February 2018. Retrieved 3 October 2023.
  13. ↑ Filloon, Whitney (9 February 2018). "Caramelized White Chocolate Is for People Who Hate White Chocolate". Eater. Retrieved 3 October 2023.
  14. ↑ Sarah Young (5 September 2017). "Scientists just invented a brand new flavour of chocolate". The Independent . Retrieved 13 September 2017.
  15. ↑ McGee, Oona (20 January 2018). "We try the world's first ruby chocolate… inside a Japanese Kit Kat【Taste Test】". SoraNews24.
  16. ↑ Cahalane, Claudia (30 March 2007). "A raw deal". The Guardian . London. Archived from the original on 11 November 2013. Retrieved 5 December 2011.
  17. ↑ "FoodData Central". fdc.nal.usda.gov. Retrieved 17 August 2022.
  18. ↑ Beckett, Steve T. (2011). "Gianduja chocolate". Industrial Chocolate Manufacture and Use. John Wiley & Sons. ISBN   9781444357554.
  19. ↑ Medrich, Alice (2015). Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes. Artisan Books. p. 157. ISBN   9781579656850. gianduja resembles a bar of chocolate. It is softer on the tooth than a plain chocolate bar (because of the oil from the hazelnuts)
  20. ↑ Mitch Lipka (11 February 2015). "Is organic chocolate worth the price?". Reuters. Retrieved 15 March 2016.
  21. ↑ "Slave-Free Chocolate". Archived from the original on 13 March 2016. Retrieved 15 March 2016.
  22. ↑ Risley, M. S. (2009). The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook. Simon & Schuster. p. 370. ISBN   978-1-4391-4221-9.
  23. ↑ Gisslen, W. (2012). Professional Baking. Wiley. p. 88. ISBN   978-1-118-08374-1.
  24. ↑ Kinta, Yasuyoshi; Hartel, Richard W. (20 August 2009). "Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition" (PDF). Journal of the American Oil Chemists' Society. 87 (1): 19–27. doi:10.1007/s11746-009-1473-5. S2CID   29161529. Archived from the original (PDF) on 19 September 2016. Retrieved 12 September 2016.
  25. ↑ "Responsibilities of the Agency: 11. (3) (a)". Canadian Food Inspection Agency Act. Department of Justice Canada. Archived from the original on 6 April 2012. Retrieved 16 February 2012. The [Canadian Food Inspection] Agency is responsible for the enforcement of the Food and Drugs Act as it relates to food, as defined in section 2 of that Act
  26. 1 2 "Division 4: Cocoa and Chocolate Products". Food and Drug Regulations. Department of Justice Canada. Archived from the original on 26 February 2012. Retrieved 16 February 2012.
  27. ↑ "Division 18: Sweetening Agents". Food and Drug Regulations. Department of Justice Canada. Archived from the original on 6 March 2012. Retrieved 16 February 2012.
  28. ↑ "EU Agrees on Chocolate Definition Upsetting Major Cocoa Producers". www.thefreelibrary.com. Retrieved 18 September 2015.
  29. ↑ "Guidance on the Cocoa and Chocolate Products Regulations 2003" (PDF). Archived (PDF) from the original on 19 October 2010. Retrieved 13 November 2010.
  30. ↑ "Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption". eur-lex.europa.eu. 18 November 2013. Retrieved 4 February 2022.
  31. ↑ "Title 21 – Food and Drugs, Chapter I, Sub chapter B – Food for Human Consumption, Part 163 – Cocoa Products". Title 21 – Food and Drugs. Food and Drug Administration Department of Health and Human Services. Archived from the original on 10 March 2011. Retrieved 1 May 2007.
  32. ↑ "Types of Chocolate Products". Hershey.com. Letter to. Archived from the original on 26 January 2009. Retrieved 1 May 2007.{{cite press release}}: CS1 maint: others (link)
  33. ↑ Mushet, C.; Sur La Table; Caruso, M. (2008). The Art and Soul of Baking. Andrews McMeel Publishing. pp. 39–40. ISBN   978-0-7407-7334-1.
  34. ↑ "Making Sense of % Cacao". CMA – Chocolate Manufacturers Association. 2 January 2008. Archived from the original on 2 January 2008. Retrieved 5 December 2011.
  35. ↑ Bragg, Lynn M. (April 2007). "To Our Stakeholders" (PDF). Chocolate Manufacturers Association. Archived from the original (PDF) on 2 December 2007. Retrieved 27 January 2008.
  36. ↑ (2007P-0085 Archived 22 May 2007 at the Wayback Machine , Copy of 2007P-0085 Appendix C – search for cacao)
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