What Counts As Chocolate? Here's What The FDA Says - Tasting Table

"If you've ever picked up a bag of cereal or cookies, looked at the ingredients, and seen the word "chocolatey" as a key descriptor, it's not marketing - there's a scientific reason behind this label. In the U.S., the FDA has regulations around what actually counts as chocolate and what can be labeled as such. Standards of Identity (or SOIs) for chocolate and other foods help companies name and define the ingredients in their products so customers can better identify and understand what they're eating."

"Chocolate liquor is comprised of cocoa particles suspended in cocoa butter, which is made by roasting milled cocoa nibs (crushed cocoa beans). Chocolate bars, chips, and candies contain various other ingredients, such as dairy, sweeteners, spices, flavorings, emulsifiers, or cocoa fat, but they must contain chocolate liquor in order for them to count as chocolate. There are different requirements for how much chocolate liquor a product has to contain, depending on the type of chocolate it is."

"If a chocolate-like treat doesn't meet the FDA's chocolate liquor standards, it can't be labeled as chocolate. Among the many facts you should know about chocolate is how to spot imitation versions. If you see a label like "chocolatey" chips or "chocolate-flavored" coating, the product is likely made completely or partially with vegetable fat, such as palm oil, in place of cocoa butter. Many food companies take this route in order to optimize costs and profit margins on their products,"

Federal Standards of Identity require chocolate products to contain chocolate liquor, which consists of cocoa particles suspended in cocoa butter produced from roasted, milled cocoa nibs. Chocolate confections often include dairy, sweeteners, spices, flavorings, emulsifiers, or additional cocoa fat, but chocolate liquor is the defining ingredient. Different chocolate types carry minimum chocolate liquor percentages: semisweet/bittersweet about 35% or more, sweet chocolate at least 15%, and milk chocolate at least 10%. Products that do not meet these thresholds cannot be labeled as chocolate and frequently use vegetable fats like palm oil as cheaper cocoa butter substitutes labeled as "chocolatey."

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