Japanese chocolate realities.
There are special Japaneeze classification for choco-containing products.
Pure chocolate material. Cocoa content ≥35%, cocoa butter ≥18%, sucrose ≤55%, lecithin ≤0.5%, no additives other than lecithin and vanilla flavouring, no fats other than cocoa butter and milk fats, water ≤3.
Pure (more…)


.gif)