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1. Product overview
1.1 Product description
Chocolate, an almost anhydrous dispersion of very fine solids in a solid fat phase, is the result of processing fermented cocoa beans (figure 1 ). Depending on varietal origin (Box 1), production terroir and manufacturing conditions, the results obtained can vary widely.
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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
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