Confectionery Coatings

Appears in
top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About

Table 15.5 European Union Regulations for Couverture Chocolates

Couverture ProductMinimum Cocoa ButterOther Regulations
Couverture chocolate31%> 2.5% cocoa solids nonfat
Dark couverture chocolate31%> 16% cocoa solids nonfat
Couverture milk chocolate31% (includes milk fat)> 2.5% cocoa solids nonfat; > 14% milk solids; < 55% sucrose
Member countries of the European Union are allowed by law to add up to 5 percent tropical oils, such as palm oil or shea oil, into their chocolate products. However, these products cannot be legally sold as chocolate in North America.