On Tuesday night, the 17th, the Chamber of Deputies approved a bill (PL) that defines a minimum percentage of cocoa in chocolates. The matter goes to the Federal Senate.
The text establishes the presence of at least 35% of total cocoa solids in chocolates, of which at least 18% must be cocoa butter and 14% must be fat-free. The total number of other authorized vegetable fats is limited to a maximum of 5%.
In the case of milk chocolate, a minimum of 25% total cocoa solids and 14% total solids of milk or dairy products is required.
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Furthermore, it is established that white chocolate must have a minimum of 20% cocoa butter and a minimum of 14% total milk solids. For chocolate products, the project imposes at least 15% cocoa solids or 15% cocoa butter.
The information must appear on product labels, both national and imported. By total cocoa solids, we mean “the sum of cocoa butter and defatted dry solids, obtained exclusively from the processing of clean, fermented, dried and peeled cocoa beans”.
