Global guidance on chocolate testing

摘要

Chocolate composition is a keenly fought over issue, especially in the European Union (EU) where chocolatiers and their political representatives debated permissible ingredients for years. The result was the EU's chocolate directive (Directive 2000/36/EC), which allows the addition of up to five per cent of vegetable fats other than cocoa butter in chocolate and chocolate products. Any more and the confectionery cannot be sold as chocolate in the EU. So, it is very important that chocolate companies, especially those in Britain and Ireland, where vegetable fat is commonly used, make sure they do not breach the five per cent limit.