Chocolate: Solid or semi-solid food made from cocoa products (cocoa butter, cocoa liquid or cocoa powder) as the main raw material, with or without the addition of non cocoa plant fats, sugar and/or sweeteners, dairy products and food additives, through specific processes. (Note: The mass fraction of non cocoa plant fat is ≤ 5%.)
1) Dark chocolate: Chocolate that is brown or brownish black in color and has a cocoa bitter taste.
2) Milk chocolate: Chocolate with added dairy products, brown or light brown in color, and with cocoa and creamy flavors.
3) White chocolate: Chocolate that does not contain non fat cocoa substances.
Chocolate products: Foods made by mixing chocolate with other foods in a certain proportion, where the mass fraction of chocolate is ≥ 25%.