6. ~Chocolate powder~ is a mixture of cacao material which may be disintegrated and more or less freed from oil, with an amount of sugar not exceeding 70% at the most. Spices as in the case of chocolate.[211]
7. Cacao butter is the fat obtained from the decorticated bean or cacao material.
The following are especially to be regarded as adulterations of the goods mentioned under I. from 1 to 7.
2. Shells and other waste cacao products (dust or seed);
3. Meal, though this is not expressly given;
4. Colouring matter; the colouring of the surface of figures is permissible;
5. So-called fat economisers, such as adraganth, gelatine, and dextrine.
An addition of substances for medicinal or dietetic purposes is permissible, though in such cases the goods must be declared. The addition of any fats other than cacao butter (i. e. of any foreign fat) or of shells or waste products to cacao or chocolate or to cacao or chocolate goods is also not permissible even when these are designated in such a manner that the words chocolate and cacao do not occur in their description.
The declaration must be transcribed in legible script and form, as e. g. “Meal” so as to be readily understood by all, and composed in German.
The declaration must occur together with the description of contents and as part of the same on despatching original packages in retail transactions.
In wholesale trade the declaration must occur on all offers, quotations, bills and all boxes, etc. provided with description of contents.
When offered for sale or exhibited in an unpacked condition, every box etc. containing the goods must have such a declaration introduced so as to be visible to every buyer in the premises, where possible; or the declaration shall be placed on the goods themselves.
1. Skimmed milk chocolates must be literally described as such, and must be manufactured with at least 10 % of skimmed milk powder or the corresponding quantity of skimmed milk proper. Addition of ordinary milk or its powder is permissible and need not be declared;
2. Milk chocolate must be manufactured with ordinary milk containing at least 3 % of fat, and in such a manner that at least 10 % of milk powder or the corresponding quantity of milk proper are employed;