You might not realize it, but chocolate hasmany regulations and requirements that it must meet in countries all over theworld. Chocolate seems so simple but the regulations and requirements make itmuch more complex.
Chocolate is made from the cocoa bean that isfound in South America. The cocoa beans are cleaned, roasted, and removed fromthe hull. Then the bean goes through a press that turns it into a chocolatepaste known as chocolate liquor. The chocolate liquor is pure bittersweetchocolate in its most natural form. Only then is the chocolate liquor combinedwith other ingredients, like sugar, milk solids, and milk fats, to create thedifferent types of chocolate that we know today.
Chocolate is classified into differentcategories of products throughout the world. The most common 3 products ofchocolate are pure chocolate, milk chocolate, and white chocolate.
Pure chocolate includes unsweetened,bittersweet, and semi-sweet chocolate. It is the category of chocolate that hasthe most cocoa mass and the least amount of sugar, making it rich in chocolateand not very sweet. There are many health benefits of pure chocolate. Pure,unsweetened chocolate is antioxidant, can help regulate blood pressure, andhelp protect your heart from plaque buildup.
Brain East Dean at Livestrong.com explains how pure chocolate helps our body. Dean writes, “The primary sources of antioxidants in most people’s diets are fruits, vegetables, and whole grains. However, chocolate is an excellent supplementary source of a class of antioxidants known as flavanols, which come from the cocoa beans used to make chocolate. Flavanols can reduce high blood pressure, decrease cholesterol, and boost circulation.”
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Each country recognizes pure chocolate as atype of chocolate that has the largest cocoa mass and the percentage at whichit is classified changes among the countries.
In the United States, pure chocolate must haveat least 35% cocoa mass to be classified as a type of pure chocolate(bittersweet, semi-sweet, etc.).
In Japan, pure chocolate must have 60% cocoamass. In Canada, pure chocolate must have 31% cocoa mass to be classified aspure chocolate.
Each country has requirements that regulatehow much cocoa mass should be included in the chocolate product for it to beclassified as chocolate.
Chocolate that is combined with milk productsis called milk chocolate. Milk chocolate will have sugar, milk solids, milkfats, and other additives to keep the chocolate smooth and combined.
For chocolate to be labeled as chocolate inthe United States, it must have a minimum cocoa mass of 10%, but this is notthe standard in other countries.
In Canada, the minimum cocoa mass is 25% formilk chocolate. In Europe, the minimum cocoa mass for milk chocolate is 35%.
As you can imagine, different cocoa massrequirements can cause a different taste among the different types of milkchocolate manufactured all over the world.
Because American milk chocolate has a lowercocoa mass with a higher sugar content, it has a different taste than Europeanmilk chocolate that has a staggering 35% regulation.
Susan Paretts with oureverydaylife.com describes why this is by saying, “Chocolate manufactured in the United States is generally sweeter than chocolate produced in European countries. This is mainly due to the fact that American chocolate contains less cocoa, which allows for the addition of more sugar or other carbohydrate sweeteners. European chocolate contains more cocoa and thus, less sugar.”
Until 2002, white chocolate was not recognizedin the United States as a chocolate. The FDA ruled that chocolate must containchocolate liquor to be considered chocolate. However, chocolate liquor wouldn’texist without cocoa butter, the fat that is found inside the cocoa bean beforeit is pressed to make the paste.
This is how white chocolate finally becamerecognized in 2002 by the FDA as being classified as chocolate, but there was acatch. In order for white chocolate to be classified as white chocolate, itmust contain at least 20% cocoa butter. The cocoa butter will then be combinedwith sugar and milk solids to give it a sweet and creamy taste.
All countries that regulate chocolate followthe 20% cocoa butter regulation. The only location that doesn’t have aregulation on any of their chocolate is Hong Kong, China. Their Food andEnvironmental Hygiene Department regulates the ingredients that go into makingchocolate, rather than the chocolate itself.
Meredith Allen at web.colby.edu further explains, “White chocolate, on the other hand, was not considered chocolate in the United States until 2002, when the FDA eliminated the regulation that products must contain chocolate liquor to be considered chocolate rather than a confectionery. The FDA instead regulated that white chocolate must contain at least 20 percent cocoa butter.”
Who knew chocolate could have so many rules,requirements, and regulations? The Greater Goods is here to help you withanything you need to know about food regulations that expand farther than justchocolate. Book a free consultation with us today so thatwe can help your business grow.
