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codex international standards for chocolate

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CODEX STAN 87

There have been "chocolate changes" since these standards were adopted; in 2004 in the U.S. for example, the FDA created a standard of identity which makes it legal to label some items as "white chocolate" as long as they contain cocoa butter.


1.
SCOPE
The standard applies to various types of the homogeneous product prepared from cocoa nib, cocoa
mass, cocoa press cake and/or cocoa powder with additions such as sugars, cocoa butter, milk products and
optional ingredients provided for in the standard according to the types of chocolate desired, and to the above
product to which ingredients or flavouring substances have been added in order to modify in a characteristic
manner the organoleptic properties of the final product.

2.
DESCRIPTION
2.1
Chocolate
The homogeneous products described hereunder and complying with the compositional requirements
of sub-section 3.1 are obtained by an adequate process of manufacture from a mixture of one or more of the
following (as defined in the Standard for Cocoa (Cacao) Beans, Cocoa (Cacao) Nib, Cocoa (Cacao) Mass,
Cocoa Press Cake and Cocoa Dust (Cocoa Fines)): cocoa nib, cocoa mass, cocoa press cake, cocoa powder
including fat reduced cocoa powder, with or without the addition of cocoa butters (as defined in the Codex
Standard for Cocoa Butters (CODEX STAN 86-1981) with or without permitted optional ingredients, and/or
flavouring agents, and for

2.1.1
Chocolate
with the addition of sugars (3.1.1)
2.1.2
Unsweetened Chocolate
without the addition of sugars (3.1.2)
2.1.3
Couverture Chocolate with the addition of sugars (3.1.3) and which is suitable
for covering purposes
2.1.4
Sweet (Plain) Chocolate
with the addition of sugars (3.1.4)
2.1.5
Milk Chocolate
with the addition of sugars and milk solids (3.1.5)
2.1.6
Milk Couverture Chocolate with the addition of sugars and milk solids (3.1.6) and
which is suitable for covering purposes
2.1.7
Milk Chocolate with High Milk with the addition of sugars and milk solids (3.1.7)
Content
2.1.8
Skimmed Milk Chocolate
with the addition of sugars and skimmed milk solids
1 Formerly CAC/RS 87-1976
(3.1.8)
2.1.9
Skimmed Milk Couverture with the addition of sugars and skimmed milk
Chocolate solids (3.1.9) and which is suitable for covering purposes
2.1.10
Cream Chocolate
with the addition of sugars and cream and milk solids
(3.1.10)
2.1.11
Chocolate Vermicelli with the addition of sugars (3.1.11) and which is in the
form of grains
2.1.12
Chocolate Flakes with the addition of sugars (3.1.12) and which is in the
form of flakes
2.1.13
Milk Chocolate Vermicelli with the addition of sugars and milk solids (3.1.13) and
which is in the form of grains
2.1.14
Milk Chocolate Flakes with the addition of sugars and milk solids (3.1.14) and
which is in the form of flakes
2.2
Flavoured Chocolate
Flavoured Chocolate is one of the chocolates defined under Sections 2.1.1 through 2.1.10 to which
flavouring agents, as permitted in Section 4.3 have been added in amounts such as to impart to the final
product the organoleptic characteristics claimed in the name of the food.

2.3 Sugars, for the purpose of this standard include fructose and those sugars for which standards have
been elaborated by the Codex Alimentarius Commission.
3.
ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Composition (% calculated on the dry matter in the product)


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