(Unofficial)  
Notification of the Ministry of Public Health  
(No. ...) B.E. …. (….) 
Issued by virtue of the Food Act B.E. 2522  
Re: Chocolate and chocolate products  
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It deems appropriate to revise the Notification of Ministry of Public Health regarding 
chocolate and chocolate products in order to comply with international standards and current 
production technology development . 
By the virtue of the provisions in the first phase of Section 5 and Section 6 (3)(4)(5)(6) 
(7) and (10) of the Food Act B.E. 2522 (1979), the Minister of Public Health hereby issues the 
notification as follows:  
Clause 1 The following Notificat ions shall be repealed:  
(1) The Notification of Ministry of Public Health (No. 83) B.E. 2527 (1984) Re: Chocolate, 
dated 15th November B.E. 2527 (1984) ; 
(2) The Notification of Ministry of Public Health Re: Chocolate (No.2), dated 3rd March 
B.E. 2554 (2011) . 
Clause 2  Chocolate and chocolate products is prescribed food to have qualities and  
standards.  
Clause 3  In this notification:  
“Chocolate ” means the homogenous product  obtained by an adequate manufacturing 
process from cocoa beans or cocoa materials which may be combined with milk products, sugars, food additives and flavouring agents.  
Addition of vegetable fats other than cocoa butter shall not exceed 5% by 
weight  of the chocolate , after deduction of any other added edible foodstuffs excluding milk 
products, sugars, food additives and flavouring agents, the minimum contents of cocoa materials from cocoa beans shall be as specified in Annex of this notification.  
Addition of flour or starch and animal fats other than milk fat are prohibited, 
except chocolate a la taza and chocolate familiar a la taza which  the addition of flour or starch 
from wheat, maize or rice is permitted but shall not exceed the maximum content as specified 
in Annex of this notification.  
“Chocolate products ” means “chocolate ” which added with other edible foodstuffs 
that shall not be hazardous to health, other than milk products, sugars, food additives and 
flavouring agents. The quantity of those edible foodstuff s added shall not exceed 40 % of total 
weight of finished product , except Gianduja chocolate and Gianduja milk c hocolate  may contain 
whole or broken nut varieties ( ex. almonds, hazelnuts ), in such quantities that, together with the 
ground hazelnuts  content as specified in Annex of this notification, that do not exceed 60% of 
the total weight of the finished product.  
Draft for public comment  - 2 - 
Clause 4  The following chocolates and chocolate products shall  have specific 
qualities and standards as specified in Annex of this notification;  
(1) Chocolate ; 
(2) Sweet Chocolate ; 
(3) Chocolate a la taza;  
(4) Chocolate familiar a la taza;  
(5) Couverture Chocolate ; 
(6) Milk Chocolate ; 
(7) Family Milk Chocolate ; 
(8) Milk Chocolate Couverture ; 
(9) White Chocolate ; 
(10) Gianduja Chocolate , with whole or broken nut varieties (ex. almonds, hazelnuts ), 
may be added in such quantities that, together with the ground hazelnuts  content as specified in 
Annex of this notification, that do not exceed 60% of the total weight of the product ; 
(11) Gianduja Milk Chocolate , the product may be added whole or broken nut 
varieties (ex. almonds, hazelnuts),  in such quantities that, together with the ground hazelnuts  
content as specified in Annex of this notification, they do not exceed 60% of the total weight of 
the product;  
(12) Chocolate para  mesa, contains the grain size of sugars is larger than 70 microns ; 
(13) Semi-bitter chocolate para mesa , contains the grain size of sugars is larger than 
70 microns ; 
(14) Bitter chocolate para mesa , contains the grain size of sugars is larger than 70 
microns ; 
(15) Chocolate Vermicelli/Chocolate Flakes , obtained by a mixing, extrusion and 
hardening technique which gives unique, crisp textural properties to the products. Vermicelli are presented in the  form of short, cylindrical grains and flakes in the form of small flat pieces ; 
(16) Milk Chocolate Vermicelli / Milk Chocolate Flakes , obtained by a mixing, 
extrusion and hardening technique which gives unique, crisp textural properties to the products. Vermicelli are presented in the form of short, cylindrical grains and flakes in the form of small 
flat pieces ; 
(17) Filled Chocolate , the product covered by a coating of a single or combination of 
the Chocolates as defined in Clause 4 ( 1)(2)(5)(6)(7)(8)(9)(10) or (11), the centre of which is clearly 
distinct, through its composition, from the external coating. The chocolate part of the coating 
shall make up at least 25%  of the total weight of the product. The centre filling(s) shall be of 
quality and standard according to the relevant notification of the Ministry of Public Health exists, 
or as approved by the FDA . Filled Chocolate does not include Flour Confectionery, Pastry, 
Biscuit or Ice Cream products ; 
Draft for public comment  - 3 - 
(18) Praline , the product in a single mouthful size, where the amount of the chocolate 
component shall not be less than 25% of the total weight of the product. The product shall consist 
of either filled chocolate or a single or combination of the chocolates as defined in Clause 4
(1)(2)(5)(6)(7)(8)(9)(10)(11) หรือ  (17). 
Clause 5  Chocolate and chocolate products described in clause 4 shall have specific 
qualities and standards  as specified in Annex of this notification,  and also be as follows:  
(1) Odor and taste shall be inherent of that specific characteristics of such c hocolate 
and chocolate products ;  
(2) The addition of vegetable fats other than cocoa butter shall not exceed 5% of 
the chocolate, after deduction of the total weight of any other a dded edible foodstuffs 
excluding milk products, sugars, food additives and flavouring agents, without reducing the 
minimum contents of cocoa materials as specified in Annex of this notification;   
(3) The addition of flour or starch and animal fats other than milk fat shall be 
prohibited, except chocolate a la taza and chocolate familiar a la taza which the addition of flour 
or starch from wheat, maize or rice is permitted shall not exceed the maximum content as 
specif ied in Annex of this notification;   
(4) Contaminants in chocolate and chocolate products shall not be found in amount 
exceed the maximum levels specified in the notification of Ministry of Public Health regarding 
standard for contaminants in food ;  
(5) Pathogenic microorganisms shall follow the notification of Ministry of Public 
Health regarding prescribing the quality or standard, principles, conditions and methods of 
analysis for pathogenic microorganisms in foods ;  
(6) Detected yeast and mold shall be less than 100 in 1 gram (CFU/g) of chocolate  or 
chocolate products   
Clause 6 Use of food additives and processing aids shall follow the notification of 
Ministry of Public Health regarding food additives. Hexane residue used as processing aid (which its 
boiling point at 62 -82 °C) shall not exceed 1 mg/kg (Calculated on a fat content basis).   
Clause 7  Use of flavouring agents shall follow the notification of Ministry of Public 
Health regarding flavouring agents , in an amount permitted at GMP.  Only those flavouring agents 
that imitate or synthetic chocolate and milk flavour are prohibited . Use of vanillin and ethyl 
vanillin , singly or in combination, shall not exceed 1,000 mg/k g. 
In case of using alcohol as flavo uring agent, the alcohol content shall not exceed 
0.5% by weight of chocolate or chocolate products. Methyl alcohol shall not be used.  
Clause 8  Producers or importers of chocolate and chocolate products  for sale shall 
follow the notification of Ministry of Public Health regarding producti on processes, production 
equipments and food storages.  
Draft for public comment  - 4 - 
Clause 9  Use of chocolate and chocolate products  containers shall follow the 
notification of Ministry of Public Health regarding containers.  
Clause 10 Labeling of chocolate and chocolate products shall  follow the notification of 
the Ministry of Public Health regarding Labeling of Prepackaged Foods  and shall display additional 
information as follows :  
(1) Use of food names , the following text  shall be displayed  in proximity of  the food 
name, as the case may be, as follows:  
(a) Chocolate and chocolate products described in clause 4 shall display  the 
name corresponding to the type of chocolate and chocolate products list  in clause 4.    
(b) Family Milk Chocolate shall display  text of  “Family Milk Chocolate”  or “Milk 
Chocolate (Milk fat  ...%)”  (the blank space is the quantity by % of milk fat ).  
(c) Filled chocolate shall display text of  “... Filled Chocolate”  or “Chocolate with 
... Filling” or “Chocolate with ... Centre”  (the blank space is  descriptive of the filling) and the 
type of chocolate used in the external coating shall be specified.    
(d) Flavoured chocolate and chocolate products  shall display , as the case may be, 
as follows:   
1) “..... (the blank space is the type of chocolate  described in clause 4(1)- (18)) 
flavour .... or flavo uring …. ( the blank space is the name of  flavouring agents )” 
2) “..... (the blank space is the type of chocolate  described in clause 4(1)- (18)) 
taste .... (the blank space is the name of  taste)” 
(e) Assorted  chocolate , with exception clause 4(3)(4)(12)(13) and (14),  are sold in 
varieties . The product shall display text of  “Assorted Chocolates”  with information described 
different types of chocolate and chocolate products  contained . In that case, there shall be a single 
list of ingredients for all the products in the assortment or alternatively lists of ingredients by 
products. The product may also be used  other similar words such as “ Assorted filled Chocolates ” 
or “Assorted Chocolate  Vermicelli ”, etc.  
(f) Chocolate products , shall display text of  “..... (the blank space is the type of 
chocolate  described in clause 4(1)- (18)) with ..... (the blank space is the name of other 
ingredients )”  
(2) For chocolate and chocolate products  which use sweeteners, shall display text of  
“with sweeteners”  close to  the food names . 
(3) Type and content of all vegetable fats  other than cocoa butter and total cocoa 
solid shall be indicated on area of main ingredients of the label . 
(4) For chocolate and chocolate products  including food products contained 
chocolate as ingredient, but the qualities and standards  of chocolate are not complied  with this 
notification, to use of the word “Chocolate” on any part of the label  are prohibited . 
 
Draft for public comment  - 5 - 
(5) For chocolate and chocolate products which contained alcohol as flavo uring 
agent, shall display the following statement : 
(a) “contain ethyl alcohol not more than …%” (the blank space is to specify 
number of alcohol content in % by weight), with clearly legible text. 
(b) “not suitable for children and pregnant women”, with  clearly legible  text. 
Clause 11 Producers or importers of chocolate and chocolate products for sale, 
whose permits issued prior to the date of this notification come into force, can prolong to 
produce or import for sale, including seller can sell the former products, but not exceed two 
years from the date of this notification come into force.  
Clause 12 This Notification shall come into force as from the day following date of its 
publication in the Government Gazette onwards.  
 
Notified on  ...                   
  
Draft for public comment  - 6 - 
Annex Attachment to the Notification of the Ministry of Public Health (No. …) B.E. …. (….) Issued by virtue of the Food Act B .E. 2522  
Re: Chocolate and chocolate products  
Table : Specific qualities and standards for chocolate and chocolate products 
Chocolate and chocolate 
products  CONSTITUENTS  
(% calculated on the dry matter in the product and after deduction of the weight of the other edible foodstuffs)  
Cocoa 
Butter  Fat-free 
Cocoa  Solids  Total Cocoa  
Solid Milk Fat  Total Milk  
Solids  Total fat  
 Starch/  
Flour Hazelnuts(4) 
 
(1) Chocolate  Not less than  
18 Not less than  
14 Not less than  
35 Not limited  Not limited  Not limited(3)  Not permitted  Not limited(3)  
(2) Sweet Chocolate  Not less than  
18 Not less than  
12 Not less than  
30 Not limited  Not limited  Not limited(3)  Not permitted  Not limited(3)  
(3) Chocolate a la taza  Not less than  
18 Not less than  
14 Not less than  
35 Not limited  Not limited  Not limited(3)  Not more than  
8(1) Not limited(3)  
(4) Chocolate  familiar a la taza Not less than  
18 Not less than  
12 Not less than  
30 Not limited  Not limited  Not limited(3)  Not more than  
18(1) Not limited(3)  
(5) Couverture Chocolate  Not less than  
31 Not less than  
2.5 Not less than  
35 Not limited  Not limited  Not limited(3)  Not permitted  Not limited(3)  
(6) Milk Chocolate  Not limited  Not less than  
2.5 Not less than  
25 Not less than 
2.5 Not less than 
12(2) Not limited(3)  Not permitted  Not limited(3)  
(7) Family Milk Chocolate  Not limited  Not less than  
2.5 Not less than  
20 Not less than  
5 Not less than  
20(2) Not limited(3)  Not permitted  Not limited(3)  
(8) Milk Chocolate Couverture  Not limited  Not less than  
2.5 Not less than  
25 Not less than  
3.5 Not less than  
14(2) not less than  
31 Not permitted  Not limited(3)  
(9)  White Chocolate  Not less than  
20 Not limited  Not limited  Not less than  
2.5 Not less than  
14(2) Not limited(3)  Not permitted  Not limited(3)  
(10) Gianduja Chocolate  Not limited  Not less than   
8 Not less than  
32 Not limited  Not less than   
5(2) Not limited(3)  Not permitted  Not less than  20 
Not more than  40 
Draft for public comment  - 7 - 
Chocolate and chocolate 
products  CONSTITUENTS  
(% calculated on the dry matter in the product and after deduction of the weight of the other edible foodstuffs)  
Cocoa 
Butter  Fat-free 
Cocoa  Solids  Total Cocoa  
Solid Milk Fat  Total Milk  
Solids  Total fat  
 Starch/  
Flour Hazelnuts(4) 
 
(11) Gianduja Milk Chocolate  Not limited  Not less than  
2.5 
 Not less than  
25 Not less than 
2.5 Not less than  
10(2) Not limited(3)  Not permitted  Not less than  15 
Not more than  40 
(12) Chocolate para mesa  Not less than  
11  Not less than  
 9 Not less than  
20 Not limited  Not limited  Not limited(3)  Not permitted  Not limited(3)  
(13) Semi-bitter Chocolate 
para mesa  Not less than  
15 Not less than  
14 Not less than  
30 Not limited  Not limited  Not limited(3)  Not permitted  Not limited(3)  
(14) Bitter Chocolate para 
mesa Not less than  
22 Not less than  
18 Not less than  
40 Not limited  Not limited  Not limited(3)  Not permitted  Not limited(3)  
(15) Chocolate Vermicelli / 
Chocolate Flakes  Not less than  
12 Not less than  
14 Not less than  
32 Not limited  Not limited  Not limited(3)  Not permitted  Not limited(3)  
(16) Milk Chocolate 
Vermicelli / Milk 
Chocolate Flakes  Not limited  Not less than  
2.5 Not less than  
20 Not less than  
3 Not less than  
12 Not limited(3)  Not permitted  Not limited(3)  
(17) Filled Chocolate   described in clause  4(17) 
(18) Praline   described in clause  4(18) 
(1) flour or starch from wheat, maize or rice  for Chocolate a la taza and Chocolate familiar a la taza only 
(2) Total Milk Solids refers to the addition of milk ingredients in their natural proportions except that milk fat may be added or removed.   
(3) The quantity must comply with the definition of “chocolate”  described in clause 3  
(4) finely  ground hazelnuts   
 
 
Draft for public comment