The minimum percentage of cocoa was approved by the Chamber of Deputies and will modify the definition and labeling of chocolate in Brazil. The bill establishes new composition criteria, creates categories, and eliminates traditional market denominations.

The minimum cocoa percentage changes the definition of chocolate.

The approved text redefines the parameters for the minimum percentage of cocoa in products.

Among the main points:

• Milk chocolate will now require a minimum of 25% cocoa solids.

• It will also require 14% of dairy solids or derivatives.

• The category of sweet chocolate is created, with 25% cocoa.

• Within this category: at least 18% must be cocoa butter and 12% fat-free solids.

The bill also stipulates that peels and waste will not be considered in the calculation, which increases the technical rigor of the formulations.