많은 사람들이 커버춰초콜릿에 대해서 오해가 있다.

우리나라 식품공전에는 적합한 규정이 없는 반면, 일상적으로는 많이 사용하고 있기 때문이다.

CODEX에서 규정하고 있는 초콜릿의 형태들과 그 가운데 있는 커버춰초콜릿을 알면 도움이 될 것이다.

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1 SCOPE
The standard applies to chocolate and chocolate products intended for human consumption and listed in
Section 2. Chocolate and chocolate products shall be prepared from cocoa and cocoa materials with sugars
and may contain sweeteners, milk products, flavouring substances and other food ingredients.

2 DESCRIPTION AND ESSENTIAL COMPOSITION FACTORS
Chocolate is the generic name for the homogenous products complying with the descriptions below and
summarized in Table 1. It is obtained by an adequate manufacturing process from cocoa materials which
may be combined with milk products, sugars and/or sweeteners, and other additives listed in section 3 of the
present standard. Other edible foodstuffs, excluding added flour and starch (except for products in sections
2.1.1.1 and 2.1.2.1 of this Standard) and animal fats other than milk fat, may be added to form various
chocolate products. These combined additions shall be limited to 40 % of the total weight of the finished
product, subject to the labelling provisions under Section 5.
The addition of vegetable fats other than cocoa butter shall not exceed 5% of the finished product, after
deduction of the total weight of any other added edible foodstuffs, without reducing the minimum contents of
cocoa materials. Where required by the authorities having jurisdiction, the nature of the vegetable fats
permitted for this purpose may be prescribed in applicable legislation.

2.1 CHOCOLATE TYPES (COMPOSITION)
2.1.1 Chocolate
Chocolate (in some regions also named bittersweet chocolate, semi-sweet chocolate, dark chocolate or
“chocolat fondant”) shall contain, on a dry matter basis, not less than 35% total cocoa solids, of which not
less than 18% shall be cocoa butter and not less than 14% fat-free cocoa solids.

2.1.1.1 Chocolate a la taza is the product described under Section 2.1.1 of this Standard and containing a
maximum of 8% m/m flour and/or starch from wheat, maize or rice.

2.1.2 Sweet Chocolate
Sweet Chocolate shall contain, on a dry matter basis, not less than 30% total cocoa solids, of which at least
18% shall be cocoa butter and at least 12% fat-free cocoa solids.

2.1.2.1 Chocolate familiar a la taza is the product described under Section 2.1.2 of this Standard and
containing a maximum of 18% m/m flour and/or starch from wheat, maize or rice.

2.1.3 Couverture Chocolate
Couverture Chocolate shall contain, on a dry matter basis, not less than 35% total cocoa solids of which not
less than 31% shall be cocoa butter and not less than 2.5% of fat-free cocoa solids.

2.1.4 Milk Chocolate
Milk Chocolate shall contain, on a dry matter basis, not less than 25% cocoa solids (including a minimum of
2.5% fat-free cocoa solids) and a specified minimum of milk solids between 12% and 14% (including a
minimum of milk fat between 2.5% and 3.5%). The minimum content for milk solids and milk fat shall be
applied by the authority having jurisdiction in accordance with applicable legislation. "Milk solids" refers to
the addition of milk ingredients in their natural proportions, except that milk fat may be added, or removed.
Where required by the competent authority, a minimum content of cocoa butter plus milk fat may also be set.

2.1.5 Family Milk Chocolate
Family Milk Chocolate shall contain, on a dry matter basis, not less than 20% cocoa solids (including a
minimum of 2.5% fat-free cocoa solids) and not less than 20% milk solids (including a minimum of 5% milk
fat). "Milk solids" refers to the addition of milk ingredients in their natural proportions, except that milk fat
may be added, or removed.
Where required by the competent authority, a minimum content of cocoa butter plus milk fat may also be set.

2.1.6 Milk Chocolate Couverture
Milk Chocolate Couverture shall contain, on a dry matter basis, not less than 25% cocoa solids (including a
minimum of 2.5% non-fat cocoa solids) and not less than 14% milk solids (including a minimum of 3.5%
milk fat) and a total fat of not less than 31%. "Milk solids" refers to the addition of milk ingredients in their
natural proportions, except that milk fat may be added, or removed.

2.1.7 Other chocolate products

2.1.7.1 White Chocolate
White Chocolate shall contain, on a dry matter basis, not less than 20% cocoa butter and not less than 14%
milk solids (including a minimum milk fat in a range of 2.5% to 3.5% as applied by the authority having
jurisdiction in accordance with applicable legislation). "Milk solids" refers to the addition of milk ingredients
in their natural proportions, except that milk fat may be added, or removed.
Where required by the competent authority, a minimum content of cocoa butter plus milk fat may also be set.

2.1.7.2 Gianduja Chocolate
“Gianduja” (or one of the derivatives of the word “Gianduja”) Chocolate is the product obtained, firstly,
from chocolate having a minimum total dry cocoa solids content of 32%, including a minimum dry non-fat
cocoa solids content of 8%, and, secondly, from finely ground hazelnuts such that the product contains not
less than 20 % and not more than 40% of hazelnuts.
The following may be added:
- (a) milk and/or dry milk solids obtained by evaporation, in such proportion that the finished product
does not contain more than 5% dry milk solids ;
- (b) almonds, hazelnuts and other nut varieties, either whole or broken, in such quantities that,
together with the ground hazelnuts, they do not exceed 60% of the total weight of the product.

2.1.7.3 Gianduja Milk Chocolate
“Gianduja” (or one of the derivatives of the word “Gianduja”) Milk Chocolate is the product obtained,
firstly, from milk chocolate having a minimum dry milk solids content of 10% and, secondly, from finely
ground hazelnuts such that the product contains not less than 15 % and not more than 40% of hazelnuts.
“Milk solids” refers to the addition of milk ingredients in their natural proportions, except that milk fat may
be added or removed.
The following may be added: Almonds, hazelnuts and other nut varieties, either whole or broken, in such
quantities that, together with the ground hazelnuts, they do not exceed 60% of the total weight of the product.
Where required by the competent authority, a minimum content of cocoa butter plus milk fat may also be set.

2.1.7.4 Chocolate para mesa
Chocolate para mesa is unrefined chocolate in which the grain size of sugars is larger than 70 microns.

2.1.7.4.1 Chocolate para mesa
Chocolate para mesa shall contain, on a dry matter basis, not less than 20% total cocoa solids (including a
minimum of 11% cocoa butter and a minimum of 9% fat-free cocoa solids).

2.1.7.4.2 Semi-bitter chocolate para mesa
Semi-bitter Chocolate para mesa shall contain, on a dry matter basis, not less than 30% total cocoa solids
(including a minimum of 15% cocoa butter and a minimum of 14% fat-free cocoa solids).

2.1.7.4.3 Bitter chocolate para mesa
Bitter Chocolate para mesa shall contain, on a dry matter basis, not less than 40% total cocoa solids
(including a minimum of 22% cocoa butter and a minimum of 18% fat-free cocoa solids).

2.2 CHOCOLAT TYPES (FORMS)
2.2.1 Chocolate Vermicelli and Chocolate Flakes

Chocolate Vermicelli and Chocolate Flakes are cocoa products obtained by a mixing, extrusion and
hardening technique which gives unique, crisp textural properties to the products. Vermicelli are presented in
the form of short, cylindrical grains and flakes in the form of small flat pieces.

2.2.1.1 Chocolate Vermicelli / Chocolate Flakes
Chocolate Vermicelli / Chocolate Flakes shall contain, on a dry matter basis, not less than 32% total cocoa
solids, of which at least 12% shall be cocoa butter and 14% fat-free cocoa solids.

2.2.1.2 Milk Chocolate Vermicelli / Milk Chocolate Flakes
Milk Chocolate Vermicelli / Milk Chocolate Flakes shall contain, on a dry matter basis, not less than 20%
cocoa solids (including a minimum of 2.5% fat-free cocoa solids) and not less than 12% milk solids
(including a minimum of 3% milk fat). "Milk solids" refers to the addition of milk ingredients in their natural
proportions, except that milk fat may be added, or removed.
Where required by the competent authority, a minimum content of cocoa butter plus milk fat may also be set.

2.2.2 Filled Chocolate
Filled Chocolate is a product covered by a coating of one or more of the Chocolates defined in Section 2.1,
with exception of chocolate a la taza, chocolate familiar a la taza and products defined in section 2.1.7.4
(chocolate para mesa), the centre of which is clearly distinct, through its composition, from the external
coating. Filled Chocolate does not include Flour Confectionery, Pastry, Biscuit or Ice Cream products. The
chocolate part of the coating must make up at least 25% of the total weight of the product concerned.
If the centre part of the product is made up of a component or components for which a separate Codex
Standard exists, the component(s) must comply with the applicable standard.

2.2.3 A Chocolate or Praline
A Chocolate or Praline designates the product in a single mouthful size, where the amount of the chocolate
component shall not be less than 25% of the total weight of the product. The product shall consist of either
filled chocolate or a single or combination of the chocolates as defined under Section 2.1, with exception of
chocolate a la taza, chocolate familiar a la taza and products defined in section 2.1.7.4 (chocolate para
mesa)