Types of chocolate

Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.

Chocolate is a range of foods derived from cocoa (cacao), mixed with fat (i.e., cocoa butter) and finely powdered sugar to produce a solid confectionery. There are several types of chocolate, classified according to the proportion of cocoa used in a particular formulation.

The use of particular name designations is sometimes subject to international governmental regulation. Some governments assign chocolate solids and ranges of chocolate differently.

Terminology

The cocoa bean (or other alternative) products from which chocolate is made are known under different names in different parts of the world. In the American chocolate industry:

Classification

Different forms and flavors of chocolate are produced by varying the quantities of the different ingredients. Other flavours can be obtained by varying the time and temperature when roasting the beans.

Pieces of dark compound chocolate cake coating

Flavours such as mint, vanilla, coffee, orange, or strawberry are sometimes added to chocolate in a creamy form or in very small pieces. Chocolate bars frequently contain added ingredients such as peanuts, nuts, fruit, caramel, and crisped rice. Pieces of chocolate, in various flavours, are sometimes added to cereals and ice cream.

United States

The U.S. Food and Drug Administration (FDA) regulates the naming and ingredients of cocoa products:[9][10]

Product Chocolate Liquor Milk Solids Sugar Cocoa Fat Milk Fat
Milk Chocolate ≥ 10% ≥ 12%
Sweet Chocolate ≥ 15% < 12%
Semisweet or Bittersweet (Dark) Chocolate ≥ 35% < 12%
White Chocolate ≥ 14% ≤ 55% ≥ 20% ≥ 3.5%

In March 2007, the Chocolate Manufacturers Association, whose members include Hershey's, Nestlé, and Archer Daniels Midland, began lobbying the U.S. Food and Drug Administration (FDA) to change the legal definition of chocolate to allow the substitution of "safe and suitable vegetable fats and oils" (including partially hydrogenated vegetable oils) for cocoa butter in addition to using "any sweetening agent" (including artificial sweeteners) and milk substitutes.[11] Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.[12] To work around this restriction, products with cocoa substitutes are often branded or labeled as "chocolatey" or as in the case of Hershey's Mr. Goodbar containing vegetable oils, "made with chocolate".

Canada

The legislation for cocoa and chocolate products in Canada is found in Division 4 of the Food and Drug Regulations (FDR), under the Food and Drugs Act (FDA). The Canadian Food Inspection Agency (CFIA) is responsible for the administration and enforcement of the FDR and FDA (as it relates to food).[13]

Product Cocoa Butter Milk Solids Milk Fat Fat-Free Cocoa Solids Cocoa Solids
Milk Chocolate ≥ 15% ≥ 12% ≥ 3.39% ≥ 2.5% ≥ 25%
Sweet Chocolate ≥ 18% < 12% ≥ 12% ≥ 31%
Chocolate, Bittersweet Chocolate, Semi-sweet Chocolate or Dark Chocolate ≥ 18% < 5% ≥ 14% ≥ 35%
White Chocolate ≥ 20% ≤ 14% ≥ 3.5%

The use of cocoa butter substitutes in Canada is not permitted. Chocolate sold in Canada cannot contain vegetable fats or oils.[14]

The only sweetening agents permitted in chocolate in Canada are listed in Division 18 of the Food and Drug Regulations.[15] Artificial sweeteners such as aspartame, sucralose, acesulfame potassium, and sugar alcohols (sorbitol, maltitol, etc.) are not permitted.

Products manufactured or imported into Canada that contain non-permitted ingredients (vegetable fats or oils, artificial sweeteners) cannot legally be called “chocolate” when sold in Canada. A non-standardized name such as “candy” must be used.[14]

European Union

Products labelled as "Family Milk Chocolate" elsewhere in the European Union are permitted to be labelled as simply "Milk Chocolate" in Malta, the U.K. and the Republic of Ireland.[16]

Product Total Dry Cocoa Solids Cocoa Butter Non-Fat Cocoa Solids Total Fat Milk Fat Milk Solids Flour/starch
Chocolate ≥ 35% ≥ 18% ≥ 14%
Couverture Chocolate ≥ 35% ≥ 31% ≥ 2.5%
Chocolate Vermicelli or Flakes ≥ 32% ≥ 12% ≥ 14%
Milk Chocolate ≥ 25% ≥ 2.5% ≥ 25% ≥ 3.5% ≥ 14%
Couverture Milk Chocolate ≥ 25% ≥ 2.5% ≥ 31% ≥ 3.5% ≥ 14%
Milk Chocolate Vermicelli or Flakes ≥ 20% ≥ 2.5% ≥ 12% ≥ 3.5% ≥ 12%
Family Milk Chocolate ≥ 20% ≥ 2.5% ≥ 25% ≥ 5% ≥ 23%
Cream Chocolate ≥ 25% ≥ 2.5% ≥ 25% ≥ 5.5% ≥ 14%
Skimmed Milk Chocolate ≥ 25% ≥ 2.5% ≥ 25% ≤ 1% ≥ 14%
White Chocolate ≥ 20% ≥ 14%
Chocolate a la taza ≥ 35% ≥ 18% ≥ 14% ≤ 8%
Chocolate familiar a la taza ≥ 30% ≥ 18% ≥ 12% ≤ 18%
  • Note 1: "Total Fat" refers to the combined cocoa butter and milk fat content.
  • Note 2: "Total Dry Cocoa Solids" as defined in this and all world regulations refers to combined cocoa powder and butter.

Japan

In Japan, 'chocolate products' are classified on a complex scale (q.v. ja:チョコレート#チョコレートの規格).

Chocolate materials (チョコレート生地 chokorēto kiji):

Cocoa content ≥35%, cocoa butter ≥18%, sucrose ≤55%, lecithin ≤0.5%, no additives other than lecithin and vanilla flavouring, no fats other than cocoa butter and milk fats, water ≤3%
Cocoa content ≥21%, cocoa butter ≥18%, milk solids ≥14%, milk fats ≥3.5%, sucrose ≤55%, lecithin ≤0.5%, no additives other than lecithin and vanilla flavouring, no fats other than cocoa butter and milk fats, water ≤3%
Cocoa content ≥35%, cocoa butter ≥18%, water ≤3%. It is also permitted to substitute milk solids for cocoa content as follows: cocoa content ≥21%, cocoa butter ≥18%, combined milk solids & cocoa content ≥35%, milk fats ≥3%, water ≤3%.
Cocoa content ≥21%, cocoa butter ≥18%, milk solids ≥14%, milk fats ≥3%, water ≤3%
Cocoa content ≥15%, cocoa butter ≥3%, fats ≥18%, water ≤3%
Cocoa content ≥7%, cocoa butter ≥3%, fats ≥18%, milk solids ≥12.5%, milk fats ≥2%, water ≤3%

Chocolate products (チョコレート製品 chokorēto seihin):

Products using milk chocolate or quasi milk chocolate as described above are handled in the same way as chocolate / quasi chocolate.

Processed chocolate products made from chocolate material itself or containing at least 60% chocolate material. Processed chocolate products must contain at least 40% chocolate material by weight. Amongst processed chocolate products, those containing at least 10% by weight of cream and no more than 10% of water can be called raw chocolate (生チョコレート nama chokorēto)
Processed chocolate products containing less than 60% chocolate material
The Quasi symbol should officially be circled. Processed quasi chocolate products made from quasi chocolate material itself or containing at least 60% quasi chocolate material.
Processed quasi chocolate products containing less than 60% quasi chocolate material

Definition

Chocolate is a product based on cocoa solid and/or cocoa fat. The amount and types of cocoa solids and fat that the term implies is a matter of controversy. Manufacturers have an incentive to use the term for variations that are cheaper to produce, containing less cocoa and more cocoa substitutes, although these variations might not taste as good.

There has been disagreement in the EU about the definition of chocolate; this dispute covers several ingredients, including the types of fat used, quantity of cocoa, and so on. In 1999, however, the EU at least resolved the fat issue by allowing up to 5% of chocolate's content to be one of 5 alternatives to cocoa butter: illipe oil, palm oil, sal, shea butter, kokum gurgi, or mango kernel oil.[17]

A recent workaround has been to reduce the amount of cocoa butter in candy bars without using vegetable fats by adding polyglycerol polyricinoleate (PGPR), which is an artificial castor oil-derived emulsifier that simulates the mouthfeel of fat. Up to 0.3% PGPR may be added to chocolate for this purpose.[18]

Quality

Cacao beans can be tested for their quality as a certain variety using DNA tests, especially by testing single-nucleotide polymorphisms that act as markers.[19]

See also

References

  1. ↑ "CMA - Chocolate Manufacturers Association". 2 January 2008. Archived from the original on 2 January 2008. Retrieved 5 December 2011.
  2. ↑ Cahalane, Claudia (30 March 2007). "A raw deal". The Guardian (London). Retrieved 5 December 2011.
  3. ↑ Mushet, C.; Table, Sur La; Caruso, M. (2008). The Art and Soul of Baking. Andrews McMeel Publishing. pp. 39–40. ISBN 978-0-7407-7334-1.
  4. ↑ "Semisweet chocolate". Joy of Baking. iFood Media LLC. Retrieved 28 May 2015.
  5. ↑ "Singleansicht - Metropolregion Mitteldeutschland". mitteldeutschland.com.
  6. 1 2 Moskin, Julia (13 February 2008). "Dark may be king, but milk chocolate makes a move". The New York Times. Retrieved 1 January 2016.
  7. ↑ "Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption". Eur-lex.europa.eu. Retrieved 5 December 2011.
  8. ↑ "Chocolate as a Health Food?". Retrieved 3 March 2006.
  9. ↑ "Title 21 — Food and Drugs, Chapter I, Sub chapter B — Food for Human Consumption, Part 163 — Cocoa Products". Title 21 — Food and Drugs. Food and Drug Administration Department of Health and Human Services. Retrieved 1 May 2007.
  10. ↑ "Types of Chocolate Products (from Hershey.com)". Archived from the original on 26 January 2009. Retrieved 1 May 2007.
  11. ↑ "To Our Stake older" (PDF). Archived from the original (PDF) on 2 December 2007. Retrieved 27 January 2008.
  12. ↑ (2007P-0085, Copy of 2007P-0085 Appendix C – search for cacao)
  13. ↑ "Responsibilities of the Agency: 11. (3) (a)". Canadian Food Inspection Agency Act. Department of Justice Canada. Retrieved 16 February 2012. The [Canadian Food Inspection] Agency is responsible for the enforcement of the Food and Drugs Act as it relates to food, as defined in section 2 of that Act
  14. 1 2 "Division 4: Cocoa and Chocolate Products". Food and Drug Regulations. Department of Justice Canada. Retrieved 16 February 2012.
  15. ↑ "Division 18: Sweetening Agents". Food and Drug Regulations. Department of Justice Canada. Retrieved 16 February 2012.
  16. ↑ "Guidance on the Cocoa and Chocolate Products Regulations 2003" (PDF). Retrieved 13 November 2010.
  17. ↑ "EU Agrees on Chocolate Definition Upsetting Major Cocoa Producers. - Free Online Library". www.thefreelibrary.com. Retrieved 2015-09-18.
  18. ↑ "Let the chocolate flow". Foodnavigator.com. 11 April 2001. Retrieved 5 December 2011.
  19. ↑ Nuwer, Rachel (16 January 2014). "A New Way to Find Out If Your Chocolate Is Legit". Smithsonian. Retrieved 29 May 2015.

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