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...