Reading the Fine Print

Since the directives issued by the European Parliament in 1973, chocolate composition and labeling have been harmonized throughout the member countries. The various types of chocolate—including bittersweet, milk, white, and powder—are classified according to the presence of cocoa (cocoa butter and cocoa paste). The term “chocolate” implies a minimum of 35 percent of total dry cocoa solids (cocoa butter and dry non-fat cocoa solids). Milk chocolate contains a minimum of 25 percent of total dry cocoa solids.