Français
4. Characteristics and properties of the final product
4.1 Sensory properties and composition
Chocolate and cocoa are consumed in many forms: as drinks, bars, coatings or fillings...
These products must comply with specific regulations laid down in Decree no. 76-692 of July 13, 1976 (Box 3). In addition, since the adoption by the European Council of Directive 2000/36/EC of June 23, 2000 (enacted on August 2, 2003), vegetable fats other than those derived from cocoa beans may be added, up to a maximum of 5%, provided this is indicated on the label.
Nutritionally, chocolate is a particularly high-energy product, rich in carbohydrates and lipids. Depending on the type of chocolate (dark, milk or white), 100 g provides between 500 and 600 kcal (table 1...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Characteristics and properties of the final product
Bibliography
Bibliography
Regulations
Décret n° 76-692 du 13 juillet 1976 pris pour l'application de la loi du 1 er août 1905 sur la répression des fraudes dans la vente des marchandises et des falsifications des denrées alimentaires, en ce qui concerne les produits de cacao et de chocolat destinés à la consommation humaine.
Directive 2000/36/EC of the European Parliament and of the Council...
Directory
International Coffee and Cocoa Organization http://www.icco.org
Syndicat du chocolat https://www.syndicatduchocolat.fr
The Ultimate Scientific and Technical Reference
