GB/T 19343-2025Quality requirement for chocolate and chocolate products, chocolate with cocoa butter alternatives and chocolate products with cocoa butter alternatives (English PDF)

3.1 Cocoa butter

Products that are made from cocoa beans through processes such as cleaning, screening, roasting, deshelling, grinding, and pressing.

[SOURCE. GB/T 20707-2021, 3.1]

3.2 Cocoa mass

Products that are made from cocoa kernels through processes such as alkalization (or non- alkalization) and grinding.

[SOURCE. GB/T 20705-2023, 3.2]

3.3 Cocoa cake

Products that are made from cocoa kernels or cocoa mass, through processes such as alkalization (or non-alkalization) and machine pressing.

[SOURCE. GB/T 20705-2023, 3.3]

3.4 Cocoa powder

Products that are made from cocoa cakes through or not through processes such as alkalization and powdering.

[SOURCE. GB/T 20706-2023, 3.1]

3.5 Cocoa butter alternatives

It can fully or partially replace cocoa butter from non-cocoa vegetable fats.

4.2 Chocolate products can be divided into mixed chocolate products, coated chocolate

products, candy-coated chocolate products and other types of chocolate products according to processing technology.

4.3 Chocolate with cocoa butter alternatives can be divided into black chocolate with cocoa butter alternatives, milk chocolate with cocoa butter alternatives, and white (flavored) chocolate with cocoa butter alternatives according to raw and auxiliary materials.

4.4 Chocolate products with cocoa butter alternatives can be divided into mixed chocolate

products with cocoa butter alternatives, coated chocolate products with cocoa butter alternatives, candy-coated chocolate products with cocoa butter alternatives and other types of chocolate products with cocoa butter alternative according to the processing technology.

5.1 Cocoa mass

It shall comply with the provisions of GB/T 20705.

5.2 Cocoa cake

It shall comply with the provisions of GB/T 20705.

5.3 Cocoa powder

It shall comply with the provisions of GB/T 20706.

6.1 Sensory requirements

6.1.1 Chocolate and chocolate products

The sensory requirements for the chocolate part of chocolate and chocolate products shall comply with the provisions of Table 1.

6.1.2 Chocolate with cocoa butter alternatives and chocolate products with cocoa butter

alternatives

6.2 Physical and chemical indicators

6.2.1 Chocolate and chocolate products

The basic components of chocolate and chocolate products, calculated according to the original ingredients, shall comply with the requirements of Table 3.

6.2.2 Chocolate with cocoa butter alternatives and chocolate products with cocoa butter

alternatives

6.3 Net content

The net content requirements of quantitative pre-packaged products are shown in the Measures for the Metrological Supervision and Administration of Quantitatively Packed Commodities, except for bulk foods.

8.1 Sensory requirements

Take an appropriate amount of specimen and place it in a 50 mL beaker or white porcelain plate;

and observe the color, texture and state under natural light. Smell its odor; rinse your mouth with warm water; and taste the flavor.

8.2 Fineness

It shall be determined according to the method specified in Appendix A.

8.4 Cocoa butter

It shall be calculated according to the original ingredients according to the method of B.1 of

8.5 Total cocoa solids

It shall be calculated according to the method of B.2 based on the original ingredients.

8.6 Fat-free cocoa solids

It shall be calculated according to the method of B.3 based on the original ingredients.

8.7 Total milk solids

It shall be calculated according to method B.4 based on the original ingredients.

9.1 Batching

Products of the same variety and the same specification produced on the same date or in the same shift are considered a batch.

9.2 Sampling method and quantity

Randomly select samples in the finished product warehouse or on the production line. The sampling quantity shall meet the requirements of inspection and sample retention.

9.3 Exit-factory inspection

9.3.1 Products shall be inspected batch by batch before leaving the factory. They can only leave the factory after passing the inspection.

9.4 Type inspection

9.4.1 For products in normal production, type inspection shall be carried out once every six months. Type inspection shall also be carried out in any of the following situations.

9.4.2 Type inspection items are all items specified in 6.1 and 6.2.

9.5 Judgment and reinspection

9.5.1 Judgment and reinspection of exit-factory inspection

9.5.2 Judgment and reinspection of type inspection

10.3 The product name (including commodity name) of chocolate with cocoa butter alternatives

shall not be named as chocolate.

11.1 The labels of quantitatively pre-packaged products shall indicate the product category in

accordance with the requirements of Clause 4.

11.2 Black chocolate and milk chocolate shall be labeled with the percentage of total cocoa solids content.

11.3 The storage and transportation graphic marks shall comply with the provisions of GB/T 191. ......