Quality of chocolate

There are different food standards in almost every country. Since 1999 there are new united standards for chocolate in EU. Chocolate in EU may contain up to 5% of vegatable fats. Chocolate producers must state on label the percentage of cocoa solids in chocolate. In Switzerland dark chocolate must contain at least 35% of cocoa solids and milk chocolate at least 25% cocoa solids and at least 14% of milk solids. In USA milk chocolate must contain at least 10% of cocoa mass ( in USA called chocolate liquor) and 12% of milk solids. Chocolate must not contain other vegetable fats that cocoa butter. Sweet chocolate - at least 15% cocoa mass Bittersweet chocolate - at least 35% cocoa mass Chocolates with high content of cocoa became popular in 1990´s in Europe. Dark chocolates contained 40 - 60% of cocoa solids in past. Now there are many chocolates with 70 - 85% at market and some producers have even 99% chocolate bar!