Addition of substances for dietetic and medicinal purposes is permissible, and then the total of sugar and such addition must not exceed 68% of the whole.
Apart from the addition of spices no other vegetable admixtures are permissible. Nor may chocolate contain any foreign fat or foreign mineral constituents. Cacao shells may only be present in faint traces. The waste product falling in the cleansing of the bean must not be added to the cacao mass, nor may it be worked up into cacao material itself.
Chocolates which contain meal, almonds, walnuts, hazelnuts and milk stuffs must be provided with a declaration indicating such addition precisely, and here again the total addition of foreign ingredients shall not exceed 68 %.[212]
The percentage of ash constituent shall not exceed 2.5.
IV.
Covering or coating material must satisfy the requirements holding good for chocolate even when the coated goods bear declarations in which the words cacao or chocolate do not expressly occur, although admixtures of nuts, almonds and milk stuffs not exceeding a total of 5% may be made without declaration.
V.
Chocolate powder may not contain more than 68 % of sugar.
VI.
Cacao butter is the fat obtained from the hulled bean or cacao mass.