Dark chocolate: it contains at least 43% cocoa (measured on dry matter), of which at least 26% cocoa butter and 14% dry defatted cocoa

Dark chocolate: it contains at least 43% cocoa (measured on dry matter), of which at least 26% cocoa butter and 14% dry defatted cocoa

Milk chocolate called “fin” or “supérieur” in French shall contain more than 30% cocoa butter (of which at least 2.5% fat-free cocoa solids and 20% milk solids).

According to the EU regulation, a product has to contain at least 35% total cocoa solids (of which not less than 18% cocoa butter and 14% fat-free cocoa solids) to be called “chocolate”.

(a) designates the product obtained from cocoa products and sugars which, subject to (b), contains not less than 35 % total dry cocoa solids, including not less than 18 % cocoa butter and not less than 14 % of dry non-fat cocoa solids;

(a) designates the product obtained from cocoa products and sugars which, subject to (b), contains not less than 35 % total dry cocoa solids, including 14 % of dry non-fat

(a) designates the product obtained from cocoa products and sugars which, subject to (b), contains not less than 35 % total dry cocoa solids, including not less than 18 % cocoa butter and not less than 14 % of dry non-fat cocoa solids;

(a) designates the product obtained from cocoa products and sugars which, subject to (b), contains not less than 35 % total dry cocoa solids, including 14 % of dry non-fat

(a) designates the product obtained from cocoa products and sugars which, subject to (b), contains not less than 35 % total dry cocoa solids, including 14 % of dry non-fat

vermicelli" or "flakes": the product presented in the form of granules or flakes must contain not less than 32 % total dry cocoa solids, including not less than 12 % cocoa butter and not less than 14 % of dry non-fat cocoa solids;

(a) designates the product obtained from cocoa products and sugars which, subject to (b), contains not less than 35 % total dry cocoa solids, including not less than 18 % cocoa butter and not less than 14 % of dry non-fat cocoa solids;

vermicelli" or "flakes": the product presented in the form of granules or flakes must contain not less than 32 % total dry cocoa solids, including not less than 12 % cocoa butter and not less than 14 % of dry non-fat cocoa solids;