Cocoa Solids

An important factor in determining the intensity of a chocolate’s taste is the cocoa content, including the cocoa mass and the cocoa butter. Cocoa solids are a mixture of many substances remaining after the cocoa butter is extracted from cocoa beans. Cocoa solids can range from a light brown to a deep reddishbrown colour. As per FSS Regulations, cocoa solids (on moisture and fat-free basis) in milk chocolate should be not less than 2.5 per cent by weight. So, higher is better for consumers. In all the brands, cocoa solids were found to be

more than the prescribed legal limit. Highest percentage of cocoa solids was found in Amul (3.82 per cent) and lowest in Cadbury Dairy Milk (2.58 per cent). Brand Amul Delaviuda Schmitten Galaxy Hershey’s Nuggets Cadbury Dairy Milk

Vegetable Fat Lead Content

Lab Results (% by weight) 3.82 3.76 3.65 3.14 2.63 2.58 As per FSS Regulations, chocolates shall not contain any vegetable fat other than cocoa butter. Vegetable fat was not found in any of the brands, indicating they were free from adulteration.

Presence of lead indicates metal contamination in food. As per FSS Regulations, lead should not be more than 2.5 mg/kg (food not specified).