Making chocolate without being chocolate...
Making chocolate without being chocolate...
"I'd like to start making chocolate. I have no problem setting up a business. What about possible constraints concerning the actual manufacture of the chocolate and the label?"
Vanessa, Onex
The matter is essentially governed by two ordinances issued by the Federal Department of Home Affairs, namely the ordinance on sugars, sweetened foodstuffs and cocoa-based products and the ordinance on the labelling and advertising of foodstuffs.
Chocolate is generally defined as a foodstuff made from cocoa beans, cocoa paste, cocoa powder, low-fat cocoa powder and sugars, with or without added cocoa butter. The precise name varies according to the type of chocolate, such as skimmed milk chocolate, hazelnut gianduja chocolate or white chocolate. As for their composition, Annex 5 of the Ordinance on Sugars, Sweetened Foodstuffs and Cocoa-Based Products lays down the minimum quantity of each component as a percentage of the total mass for all types of chocolate. Added flavourings, emulsifiers and other ingredients are not included in the calculation. For example, the total cocoa solids contained in household chocolate must represent at least 30 % of the total mass; the defatted cocoa solids must be equivalent to at least 12 % and the cocoa butter to at least 18 % of the total mass. Whether it's white chocolate or hazelnut chocolate, they all have to meet these requirements before they can be enjoyed under the name of 'chocolate'!
As for the label to be affixed to the chocolate plate or box, it must contain, as for all pre-packaged foods: the specific name; the list of ingredients; a mention of allergenic ingredients and other ingredients likely to cause undesirable reactions, as well as their quantity; the minimum shelf-life date and the use-by date; the name or company name and address of the person who manufactures, imports, packages, bottles or hands out the foodstuffs; the country of production and the declaration of nutritional value. In the case of chocolate more specifically, the minimum cocoa solids content must also be indicated, with the words "cocoa: ... % minimum" or the minimum cocoa butter content, depending on the type of cocoa used. In the case of filled chocolate, the indication of the filling product must also appear on the label. These details must appear directly on the packaging or on the label affixed to the packaging. As for the price, indicated in Swiss francs and in figures, it must be clearly visible and easy to read.
That said, there are many other rules to observe, such as those applicable to trade, hygiene and advertising, when aspiring to become a master chocolatier.
