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[[File:Schokolade-schwarz-braun-weiss.jpg|300px|thumb|right|[[Chocolate]] most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.]] |
[[File:Schokolade-schwarz-braun-weiss.jpg|300px|thumb|right|[[Chocolate]] most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.]] |
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[[Chocolate]] is a range of foods derived from [[Cocoa solids|cocoa]] (cacao), mixed with fat (i.e., [[cocoa butter]]) and finely [[powdered sugar]] to produce a solid [[confectionery]]. There are several '''types of chocolate''' according to the proportion of cocoa used in a particular formulation. |
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The use of particular name designations is sometimes subject to international governmental regulation. |
The use of particular name designations is sometimes subject to international governmental regulation. |
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==Classification== |
==Classification== |
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Different forms and flavors of chocolate are produced by varying the quantities of the different ingredients. Other flavors can be obtained by varying the time and [[temperature]] when roasting the beans. |
Different forms and flavors of chocolate are produced by varying the quantities of the different ingredients. Other flavors can be obtained by varying the time and [[temperature]] when roasting the beans. |
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⚫ | * |
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⚫ | *"Raw chocolate" is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries, and to a much lesser extent in other countries, often promoted as healthy.<ref>{{cite news|first=Claudia |last=Cahalane |url=http://www.guardian.co.uk/news/2007/mar/30/food.foodanddrink |title=A raw deal|newspaper=The Guardian |date= 30 March 2007|accessdate=5 December 2011 |location=London}}</ref> |
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⚫ | * |
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⚫ | *Unsweetened chocolate, also known as bitter, [[baking chocolate]], or cooking chocolate, is pure chocolate liquor mixed with some form of fat to produce a solid substance. The pure, ground, roasted cocoa beans impart a strong, deep chocolate flavor. With the addition of sugar, however, it is used as the base for [[cake]]s, [[Chocolate brownie|brownies]], confections, and [[cookies]]. |
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⚫ | * "Dark chocolate", also called "black chocolate", is produced by adding fat and sugar to cocoa. It is chocolate with no milk or much less than milk chocolate. The U.S. has no official definition for dark chocolate. Dark chocolate can be eaten as is, or used in cooking, for which thicker, baking bars, usually with high cocoa percentages ranging from 70% to 99% are sold. Dark is synonymous with semisweet, and extra dark with bittersweet, although the ratio of cocoa butter to solids may vary. |
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⚫ | *[[File:Schokolade-braun.jpg|thumb|Swiss milk chocolate]] "Milk chocolate" is solid chocolate made with milk in the form of [[powdered milk|milk powder]], liquid milk, or [[condensed milk]] added. In the 1870s, Swiss [[confectioner]] [[Daniel Peter]] developed solid milk chocolate using condensed milk, but German company [[Jordan & Timaeus]] in [[Dresden]], [[Saxony]] had already invented milk chocolate in 1839;<ref> |
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<gallery class="center" caption="" widths="200px" heights="145px"> |
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File:Cooking chocolate, broken bar.jpg|A 200 gram bar of dark [[baking chocolate]], with a minimum [[cocoa]] content of 40% |
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File:Schokolade-schwarz.jpg|Swiss dark chocolate |
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</gallery> |
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⚫ | *"Bittersweet chocolate" is chocolate liquor (or unsweetened chocolate) to which some sugar (less than a third), more cocoa butter, vanilla, and sometimes [[lecithin]] has been added. It typically has less sugar and more liquor than semisweet chocolate,<ref>{{cite book | last=Mushet | first=C. | last2=Table | first2=Sur La | last3=Caruso | first3=M. | title=The Art and Soul of Baking | publisher=Andrews McMeel Publishing | year=2008 | isbn=978-0-7407-7334-1 | url=http://books.google.com/books?id=7O5YpNRnpNoC&pg=PA39 | pages=39–40}}</ref> but the two are interchangeable when baking. Bittersweet and semisweet chocolates are sometimes referred to as 'couverture'. Many brands now print on the package the percentage of cocoa in the chocolate (as chocolate liquor and added cocoa butter). The higher the percentage of cocoa, the less sweet the chocolate is. |
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⚫ | *"Semisweet chocolate" is frequently used for cooking purposes. It is a dark chocolate with (by definition in Swiss usage) half as much sugar as cocoa, beyond which it is "sweet chocolate." Semisweet chocolate does not contain milk solids.<ref>{{cite web|title=Semisweet chocolate|url=http://www.joyofbaking.com/other/glossaryQ-Z.html#Semisweet|website=Joy of Baking|publisher=iFood Media LLC|accessdate=28 May 2015}}</ref> |
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⚫ | *"[[Couverture chocolate|Couverture]]" is a term used for chocolates rich in cocoa butter. Popular brands of couverture used by professional pastry chefs and often sold in gourmet and specialty food stores include: [[Valrhona]], Felchlin, [[Lindt & Sprüngli]], [[Scharffen Berger]], Cacao Barry, [[Callebaut]], Chocodate, Chocofig fuel chocolates, and [[Guittard]]. These chocolates contain a high percentage of cocoa. |
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<gallery class="center" caption="" widths="200px" heights="145px"> |
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File:Chocolate chips.jpg|Semi-sweet [[chocolate chips]] |
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File:Couverture chocolate sample, tempered.jpg|[[Chocolate#Tempering|Tempered]] [[couverture chocolate]] |
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</gallery> |
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⚫ | *[[File:Schokolade-braun.jpg|thumb|Swiss milk chocolate]] "Milk chocolate" is solid chocolate made with milk in the form of [[powdered milk|milk powder]], liquid milk, or [[condensed milk]] added. In the 1870s, Swiss [[confectioner]] [[Daniel Peter]] developed solid milk chocolate using condensed milk, but German company [[Jordan & Timaeus]] in [[Dresden]], [[Saxony]] had already invented milk chocolate in 1839;<ref>{{cite web|url=http://www.mitteldeutschland.com/leistungen/news/singleansicht/datum/2011/12/09/Wer-hats-erfunden.html|title=Singleansicht - Metropolregion Mitteldeutschland|work=mitteldeutschland.com}}</ref> hitherto it had only been available as a drink.<ref name="iht"/> The [[United States|U.S.]] Government requires a 10% concentration of chocolate liquor. [[European Union|EU]] regulations specify a minimum of 25% cocoa solids. However, an agreement was reached in 2000 that allowed what by exception from these regulations is called "milk chocolate" in the UK, Ireland, and Malta, containing only 20% cocoa solids, to be traded as "family milk chocolate" elsewhere in the European Union.<ref name="eu-directive">{{cite web|url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:32000L0036:EN:NOT |title=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 |publisher=Eur-lex.europa.eu |accessdate=5 December 2011}}</ref> |
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*"Hershey process" milk chocolate is popular in North America. The process was invented by [[Milton S. Hershey]], founder of [[The Hershey Company]], and yields chocolate that can be produced more cheaply than other processes since it is less sensitive to the freshness of the milk. The process is a [[trade secret]], but experts speculate that the milk is partially [[lipolysis|lipolyzed]], producing [[butyric acid]], which stabilizes the milk from further fermentation. This compound gives the product a particular taste, to which the North American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates.<ref name="iht">"[http://www.nytimes.com/2008/02/13/travel/13iht-13chocolate.10014453.html Dark may be king, but milk chocolate makes a move]", Julia Moskin, ''International Herald Tribune'', 13 February 2008</ref> |
*"Hershey process" milk chocolate is popular in North America. The process was invented by [[Milton S. Hershey]], founder of [[The Hershey Company]], and yields chocolate that can be produced more cheaply than other processes since it is less sensitive to the freshness of the milk. The process is a [[trade secret]], but experts speculate that the milk is partially [[lipolysis|lipolyzed]], producing [[butyric acid]], which stabilizes the milk from further fermentation. This compound gives the product a particular taste, to which the North American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates.<ref name="iht">"[http://www.nytimes.com/2008/02/13/travel/13iht-13chocolate.10014453.html Dark may be king, but milk chocolate makes a move]", Julia Moskin, ''International Herald Tribune'', 13 February 2008</ref> |
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*[[File:Schokolade-weiss.jpg|thumb|Swiss White chocolate]] "[[White chocolate]]" is a confection based on sugar, milk, and cocoa butter without the cocoa solids. |
*[[File:Schokolade-weiss.jpg|thumb|Swiss [[White chocolate]]]] "[[White chocolate]]" is a confection based on sugar, milk, and cocoa butter without the cocoa solids. |
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*"Cocoa powder" is used for baking, and for drinking with added milk and sugar. There are two types of unsweetened cocoa powder: natural cocoa (like the sort produced by the [[Broma process]]), and [[Dutch process chocolate|Dutch-process cocoa]]. Both are made by pulverising partially defatted chocolate liquor and removing nearly all the cocoa butter; Dutch-process cocoa is additionally processed with alkali to neutralise its natural acidity. Natural cocoa is light in colour and somewhat [[acidic]] with a strong chocolate flavour. Natural cocoa is commonly used in recipes that also use [[baking soda]]; as baking soda is an [[alkali]], combining it with natural cocoa creates a [[Leavening agent|leavening]] action that allows the batter to rise during baking. Dutch cocoa is slightly milder in taste, with a deeper and warmer colour than natural cocoa. Dutch-process cocoa is frequently used for chocolate drinks such as hot chocolate due to its ease in blending with liquids. However, Dutch processing destroys most of the [[flavonoids]] present in cocoa.<ref>{{cite web | url=http://lowfatcooking.about.com/od/healthandfitness/a/chochealth.htm | title=Chocolate as a Health Food? | accessdate=3 March 2006}}</ref> In 2005 Hershey discontinued their pure Dutch-process European Style cocoa and replaced it with Special Dark, a blend of natural and Dutch-process cocoa. |
*"[[Cocoa powder]]" is used for baking, and for drinking with added milk and sugar. There are two types of unsweetened cocoa powder: natural cocoa (like the sort produced by the [[Broma process]]), and [[Dutch process chocolate|Dutch-process cocoa]]. Both are made by pulverising partially defatted chocolate liquor and removing nearly all the cocoa butter; Dutch-process cocoa is additionally processed with alkali to neutralise its natural acidity. Natural cocoa is light in colour and somewhat [[acidic]] with a strong chocolate flavour. Natural cocoa is commonly used in recipes that also use [[baking soda]]; as baking soda is an [[alkali]], combining it with natural cocoa creates a [[Leavening agent|leavening]] action that allows the batter to rise during baking. Dutch cocoa is slightly milder in taste, with a deeper and warmer colour than natural cocoa. Dutch-process cocoa is frequently used for chocolate drinks such as hot chocolate due to its ease in blending with liquids. However, Dutch processing destroys most of the [[flavonoids]] present in cocoa.<ref>{{cite web | url=http://lowfatcooking.about.com/od/healthandfitness/a/chochealth.htm | title=Chocolate as a Health Food? | accessdate=3 March 2006}}</ref> In 2005 Hershey discontinued their pure Dutch-process European Style cocoa and replaced it with Special Dark, a blend of natural and Dutch-process cocoa. |
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[[File:Compound chocolate.jpg|thumb|Pieces of dark [[compound chocolate]] cake coating]] |
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*"[[Compound chocolate]]" is the technical term for a confection combining cocoa with [[vegetable fat]], usually [[Cocoa butter#Substitutes|tropical fat]]s and/or [[hydrogenated]] fats, as a replacement for cocoa butter. It is often used for candy bar coatings. In many countries it may not legally be called "chocolate". |
*"[[Compound chocolate]]" is the technical term for a confection combining cocoa with [[vegetable fat]], usually [[Cocoa butter#Substitutes|tropical fat]]s and/or [[hydrogenated]] fats, as a replacement for cocoa butter. It is often used for candy bar coatings. In many countries it may not legally be called "chocolate". |
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⚫ | *"Raw chocolate" is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries, and to a much lesser extent in other countries, often promoted as healthy.<ref>{{cite news|first=Claudia |last=Cahalane |url=http://www.guardian.co.uk/news/2007/mar/30/food.foodanddrink |title=A raw deal|newspaper=The Guardian |date= 30 March 2007|accessdate=5 December 2011 |location=London}}</ref> |
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* "[[Modeling chocolate]]" is a chocolate paste made by melting chocolate and combining it with [[corn syrup]], [[glucose syrup]], or [[golden syrup]]. It is primarily used by upscale cakemakers and [[pâtisseries]] to add decoration to cakes and [[Pastry|pastries]]. |
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Flavors such as [[mentha|mint]], [[vanilla]], [[coffee]], [[orange (fruit)|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 [[peanut]]s, [[nut (fruit)|nut]]s, [[fruit]], [[caramel]], and [[crisped rice]]. Pieces of chocolate, in various flavours, are sometimes added to [[cereals]] and [[ice cream]]. |
Flavors such as [[mentha|mint]], [[vanilla]], [[coffee]], [[orange (fruit)|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 [[peanut]]s, [[nut (fruit)|nut]]s, [[fruit]], [[caramel]], and [[crisped rice]]. Pieces of chocolate, in various flavours, are sometimes added to [[cereals]] and [[ice cream]]. |
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In March 2007, the [[Chocolate Manufacturers Association]], whose members include [[The Hershey Company|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.<ref>{{cite web | url=http://www.chocolateusa.org/pdfs/CMA-stakeholder.pdf | title=To Our Stake older | accessdate=27 January 2008 |archiveurl = http://web.archive.org/web/20071202030257/http://www.chocolateusa.org/pdfs/CMA-stakeholder.pdf <!-- Bot retrieved archive --> |archivedate = 2 December 2007}}</ref> Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.<ref>([http://www.fda.gov/ohrms/dockets/dockets/07p0085/07p-0085.htm 2007P-0085], [http://www.typetive.com/blogimages/07p-0085AppendixC.pdf Copy of 2007P-0085 Appendix C] – search for cacao)</ref> 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". |
In March 2007, the [[Chocolate Manufacturers Association]], whose members include [[The Hershey Company|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.<ref>{{cite web | url=http://www.chocolateusa.org/pdfs/CMA-stakeholder.pdf | title=To Our Stake older | accessdate=27 January 2008 |archiveurl = http://web.archive.org/web/20071202030257/http://www.chocolateusa.org/pdfs/CMA-stakeholder.pdf <!-- Bot retrieved archive --> |archivedate = 2 December 2007}}</ref> Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.<ref>([http://www.fda.gov/ohrms/dockets/dockets/07p0085/07p-0085.htm 2007P-0085], [http://www.typetive.com/blogimages/07p-0085AppendixC.pdf Copy of 2007P-0085 Appendix C] – search for cacao)</ref> 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". |
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===Canada=== |
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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).<ref>{{cite web|title=Responsibilities of the Agency: 11. (3) (a)|url=http://laws-lois.justice.gc.ca/eng/acts/C-16.5/FullText.html#h-6|work=Canadian Food Inspection Agency Act|publisher=Department of Justice Canada|accessdate=16 February 2012|quote=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}}</ref> |
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).<ref>{{cite web|title=Responsibilities of the Agency: 11. (3) (a)|url=http://laws-lois.justice.gc.ca/eng/acts/C-16.5/FullText.html#h-6|work=Canadian Food Inspection Agency Act|publisher=Department of Justice Canada|accessdate=16 February 2012|quote=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}}</ref> |
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* Note 1: "Total Fat" refers to the combined cocoa butter and milk fat content. |
* Note 1: "Total Fat" refers to the combined cocoa butter and milk fat content. |
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* Note 2: "Total Dry Cocoa Solids" as defined in this and all world regulations refers to combined cocoa powder and butter. |
* Note 2: "Total Dry Cocoa Solids" as defined in this and all world regulations refers to combined cocoa powder and butter. |
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===Japan=== |
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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]]). |
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{{nihongo|'''Chocolate materials'''|チョコレート生地|chokorēto kiji}}: |
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*{{nihongo|'''Pure chocolate material'''|純チョコレート生地|jun-chokorēto kiji}} |
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: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% |
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*{{nihongo|'''Pure milk chocolate material'''|純ミルクチョコレート生地|jun-miruku chokorēto kiji}} |
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: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% |
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*{{nihongo|'''Chocolate material'''|チョコレート生地|chokorēto kiji}} |
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: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%. |
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*{{nihongo|'''Milk chocolate material'''|ミルクチョコレート生地|miruku chokorēto kiji}} |
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:Cocoa content ≥21%, cocoa butter ≥18%, milk solids ≥14%, milk fats ≥3%, water ≤3% |
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*{{nihongo|'''Quasi chocolate material'''|準チョコレート生地|jun-chokorēto kiji}} {{ref|quasi|a}} |
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:Cocoa content ≥15%, cocoa butter ≥3%, fats ≥18%, water ≤3% |
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*{{nihongo|'''Quasi milk chocolate material'''|準ミルクチョコレート生地|jun-miruku chokorēto kiji}} |
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:Cocoa content ≥7%, cocoa butter ≥3%, fats ≥18%, milk solids ≥12.5%, milk fats ≥2%, water ≤3% |
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{{nihongo|'''Chocolate products'''|チョコレート製品|chokorēto seihin}}: |
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Products using milk chocolate or quasi milk chocolate as described above are handled in the same way as chocolate / quasi chocolate. |
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*{{nihongo|'''Chocolate'''|チョコレート|chokorēto}} |
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: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 {{nihongo|'''raw chocolate'''|生チョコレート|nama chokorēto}} |
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*{{nihongo|'''Chocolate sweet'''|チョコレート菓子|chokorēto kashi}} |
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:Processed chocolate products containing less than 60% chocolate material |
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*{{nihongo|'''Quasi chocolate'''|準チョコレート|jun-chokorēto}} |
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: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. |
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*{{nihongo|'''Quasi chocolate sweet'''|準チョコレート菓子|jun-chokorēto kashi}} |
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:Processed quasi chocolate products containing less than 60% quasi chocolate material |
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==Definition== |
==Definition== |
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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.<ref>{{cite web|url=http://www.foodnavigator.com/Science-Nutrition/Let-the-chocolate-flow |title=Let the chocolate flow |publisher=Foodnavigator.com |date=11 April 2001 |accessdate=5 December 2011}}</ref> |
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.<ref>{{cite web|url=http://www.foodnavigator.com/Science-Nutrition/Let-the-chocolate-flow |title=Let the chocolate flow |publisher=Foodnavigator.com |date=11 April 2001 |accessdate=5 December 2011}}</ref> |
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==Quality== |
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<!-- Please merge this information if there is a better place to put these facts. Thank you!--> |
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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.<ref name="Smithsonian">{{cite web | title=A New Way to Find Out If Your Chocolate Is Legit| website=Smithsonian | url=http://www.smithsonianmag.com/smart-news/genetic-sleuthing-allows-chocolate-lovers-determine-how-high-end-their-candy-bar-really-180949370/ | accessdate=29 May 2015|first=Rachel|last=Nuwer|date=16 January 2014}}</ref> |
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==See also== |
==See also== |