Division 4 Milk chocolate

designates the product obtained from cocoa products, sugars and milk or milk products, which, subject to (b) contains:

• not less than 25 % total dry cocoa solids,

• not less than 14 % dry milk solids obtained by partly or wholly dehydrating whole milk, semi- or full-skimmed milk, cream, or from partly or wholly dehydrated cream, butter or milk fat,

• not less than 2,5 % dry non-fat cocoa solids,

• not less than 3,5 % milk fat,

• not less than 25 % total fat (cocoa butter and milk fat).

However, where this name is supplemented by the words:

• ‘vermicelli’ or ‘flakes’: the product presented in the form of granules or flakes must contain not less than 20 % total dry cocoa solids, not less than 12 % dry milk solids obtained by partly or wholly dehydrating whole milk, semi- or full-skimmed milk, cream, or from partly or wholly dehydrated cream, butter or milk fat, and not less than 12 % total fat (cocoa butter and milk fat),

• ‘couverture’: the product must have a minimum total fat (cocoa butter and milk fat) content of 31 %,

• ‘Gianduja’ (or one of the derivatives of the word ‘gianduja’) nut milk chocolate: the product must be obtained firstly from milk chocolate having a minimum content of 10 % of dry milk solids, obtained by partly or wholly dehydrating whole milk, semi- or full-skimmed milk, cream or from partly or wholly dehydrated cream, butter or milk fat and secondly from finely ground hazelnuts, in such quantities that 100 g of the product contain not less than 15 g and not more than 40 g of hazelnuts. Almonds, hazelnuts and other nut varieties may also be added, 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 in this name the word ‘milk’ is replaced by:

• ‘cream’: the product must have a minimum milk fat content of 5,5 %,

• ‘skimmed milk’: the product must have a milk fat content not greater than 1 %.

F1The United Kingdom, Ireland and Malta may authorise the use in their territory of the term ‘ milk chocolate ’ to designate the product referred to in point 5, on condition that the term is accompanied in all three cases by an indication of the amount of dry milk solids laid down for each of the products, in the form ‘ milk solids: … % minimum. ’