In the Turkish Food Codex Communiqué on Chocolate and Chocolate Products (Communiqué no: 2003 / 23) issued by the Ministry of Food, Agriculture and Rural Affairs and the Ministry of Health, total cocoa dry matter, nonfat cocoa dry matter, cocoa butter, total fat, based on chocolate and chocolate products. , dry matter of milk and amounts of milk fat are included in detail.

It is a food consisting of chocolate, cocoa powder, sugar, milk powder and food additives. As in all food products, chocolate quality affects the quality of chocolate, the methods applied and the interactions of chocolate components. The first chocolate production was in Europe during 1860 years. In our country, the first chocolate factory was established in 1927, but chocolate production started in 1970 years.

In addition to being a delicious food, black chocolate is known to be particularly beneficial for human health. Some chemical compounds contained in it have positive effects on cardiovascular diseases and diabetes.

The main raw material of chocolate is cocoa. Cocoa is derived from the fruit of the cocoa tree grown in tropical regions. Cocoa beans are of two types: base and flavor. Base-type beans taste strong and bitter. They are easily available and inexpensive kernels. Flavor type beans are aromatic and have a superior chocolate flavor.

Cocoa milled according to the TS 3076 standard is divided into three classes according to the amount of cocoa butter contained in it: Low-fat ones include 8-18 percent, normal-fat ones contain 18-22 percent, and high-fat ones contain more than 22 percent cocoa butter.

Cocoa butter and / or milk fat is determined in chocolate and chocolate products within the scope of chemical analyzes in authorized laboratories. These studies comply with the standards published by national and international organizations and test methods accepted worldwide. A few standards considered in these analyzes are:

 

• TS 3076-1 Cocoa (ground)
• TS 3076-2 ISO 2451 / T1 Kernel cocoa - Specifications