Moisture content is defined as the percentage of water in a product. Moisture is found in almost every food product in some quantity, but its higher presence can affect the shelf life of the product. There is no specific requirement for moisture in the national standards for chocolate.
As per Indian Standards and FSS Regulations, it should not more than 0.2 per cent by mass.
As per the national standards, chocolate shall not contain any vegetable fat other than cocoa butter.
Dark Chocolates Cadbury Bournville
Neutralising agents are food additives used to change or otherwise control the acidity or alkalinity of foods.
The chocolate shall be free from rancidity or other off odour.
Synthetic Food Colour
20 10.41 7.64 4.70 4.4 3 3 2 2 2