PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDARD  
  DUS DEAS 1033  
  First Edition 
  2020-mm -dd 
 
   Reference number  
DUS DEAS 1033: 2020 
 
© UNBS 2020  
   
Chocolate and chocolate products — Specification  
 
 PUBLIC REVIEW DRAFTDUS DEAS 1033: 2020 
ii                © UNBS  2020  - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct applicati on 
© UNBS 2020  
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 PUBLIC REVIEW DRAFTDUS DEAS 1033: 2020 
© UNBS  2020  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to c o-
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the Worl d Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Uganda Standard, US EAS 1033 :2020 , Chocolate and chocolate products — Specification , is identical 
with and has been reproduced from an International Standard, EAS 1033 :2020 , Chocolate and chocolate 
products — Specification , and adopted  as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and a griculture , 
Subcommittee SC 17, Coffee, tea and cocoa and related p roducts . 
Wherever the words, “ East African  Standard " appear, they should be replaced by "Uganda Standard."  
  
 
    DEAS 1033 : 2020  
ICS 67.190  
 
© EAC 2020                                                                                                                              1ST Edition 2 020  
 DRAFT EAST AFRICAN STANDARD 
Chocolate and chocolate products — Sp ecification  
EAST AFRICAN COMMUNITY DEAS 1033: 2020 
ii © EAC 2020  – All rights reserved  
 Copyright notice 
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Violators may be prosecuted. 
 DEAS 1033: 2020 
© EAC  2020  – All rights reserved  iii 
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue East African Standards (EAS).  The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations in the community .  
East African Standards are developed through Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards. XXXXXX. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing.  
The committee responsible  for this document is Technical Committee EASC/TC 002, Coffee, Cocoa, Tea and 
related products.  
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights. 
 
 DRAFT EAST AFRICAN STANDARD  DEAS 1033 :2020  
 
© EAC 2020 – All rights reserved  1 
 Chocolate and chocolate products — Specification 
1 Scope  
This Draft East African Standard specifies the requirements, sampling and test methods for chocolate and 
chocolate products for human consumption. 
2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document. For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies. 
EAS 38, Labelling of pre-packaged foods — General requirements.  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
AOAC 963.15, Fat in Cacao Products  
AOAC 931.05, Cacao Mass (Fat-Free) of Chocolate Liquor 
AOAC 945.34, Fat (Milk) in Milk Chocolate 
AOAC 920.80, Milk Fat in Milk Chocolate 
AOAC 999.10, Lead, Cadmium, Zinc, Copper, and Iron in Foods — Atomic Absorption Spectrophotometry 
after Microwave Digestion 
AOAC 999.11, Determination of Lead, Cadmium, Copper, Iron, and Zinc in Foods 
AOAC 973.34, Cadmium in Food 
AOAC 986.15, Arsenic, Cadmium, Lead, Selenium, and Zinc in Human and Pet Foods 
CODEX STAN 234, Methods of Analysis and Sampling 
CODEX STAN 192 , General standard for food additives  
ISO 16654 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Escherichia coli O157 
ISO 6579- 1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp. 
ISO 21527- 1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 1: Colony count technique in products with water activity greater than 0,95 
ISO 21527-2 , Microbiology of food and animal feeding stuffs — horizontal method for the enumeration of 
yeasts and moulds — part 2: colony count technique in products with water activity less than or equal to 0,95   
2 © EAC 2020  – All rights reserved  
 3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply. 
3.1  
chocolate 
homogeneous product obtained from one or more of the following cocoa materials; cocoa nib, cocoa mass, 
cocoa press cake or cocoa powder and cocoa butter  
3.2 
chocolate products 
include but not limited to the following: 
3.3 
unsweetened chocolate 
chocolate without the addition of sugars  
3.4  
couverture chocolate 
chocolates with high content cocoa butter that may be used as a covering 
3.5 
sweet (plain) chocolate   
chocolate with the addition of sugars  
3.6  
white chocolate   
chocolate confection which does not contain cocoa solids but is made from cocoa butter, sugar, milk solids 
3.7  
chocolate a la Taza  
product obtained from cocoa products, sugars, and flour or starch from wheat, rice or maize,  
 
3.8 
milk chocolate   
chocolate made of addition of milk ingredients in their natural proportions, except that milk fat may be added, 
or removed with the addition of sugars and milk solids  
3.9 
milk couverture chocolate   
chocolate with the addition of sugars and milk solids and which is suitable for covering purposes  
3.10   
skimmed milk chocolate   
chocolate with the addition of sugars and skimmed milk solids  
3.11  
skimmed milk couverture chocolate   
chocolate with the addition of sugars and skimmed milk solids and which is suitable for covering purposes  
3.12 
chocolate vermicelli   
chocolate obtained by mixing, extrusion and hardening technique which gives unique, crisp textural properties 
to the product. With addition of sugars and which is in the form of short, cylindrical grains  
3.13  
chocolate flakes   
chocolate with the addition of sugars and which is in the form of flakes   
© EAC  2020  – All rights reserved  3 
 3.14 
milk chocolate vermicelli    
chocolate with the addition of sugars and milk solids (and which is in the form of grains  
3.15 
milk chocolate flakes   
with the addition of sugars and milk solids and which is in the form of flakes  
3.16 
filled chocolate   
product covered by a coating of one or more chocolates, the centre of which is clearly distinct through its 
composition from the external coating 
3.17 
praline chocolate 
single mouthful size chocolate consisting of either filled, single or combination of chocolates  
3.18 
cocoa press cake  
cocoa mass converted into a cake, which removes a proportion of cocoa butter.  
3.19 
chocolate para mesa  
unrefined chocolate in which the grain size of sugars is larger than 70 microns . 
4 Requirements 
4.1 Ingredients  
4.1.1  Essential ingredients  
Chocolates shall be made from the following cocoa materials singly or in combination:   
a) cocoa butter; and  
b) cocoa mass/cocoa cake 
4.1.2  Optional ingredients  
4.1.2.1  The following materials may be used in chocolate and when used they shall comply with relevant 
standards 
a) sugar; 
b) milk; 
c) spices; and 
d) any other approved ingredients 
4.1.2.2  The addition of vegetable fats other than cocoa butter shall not exceed 5% of the finished product, 
after deduction of the total weight of any other added edible foodstuffs, without reducing the minimum 
contents of cocoa materials.  
  
4 © EAC 2020  – All rights reserved  
 4.2 General requirements 
Chocolates shall be; 
a) of colour, flavour and taste characteristic of the chocolate; and 
b) free from moulds, extraneous matter and foreign matter  
4.3 Specific requirements  
The chocolate and chocolate products shall comply with the specific composition requirements in Table 1.  
Table 1 — Specific requirements for chocolate and chocolate product s (% on dry matter basis) 
PRODUCTS  CONSTITUENTS (en %)    
Chocolate  
Types  Cocoa  
Butter  
  Fat-free  
Cocoa  
Solids  Total  
Cocoa  
Solids  Milk Fat   
  Total Milk  
Solids  
  Starch  
/ Flour  
  Hazelnuts  
  
 1 CHOCOLATE TYPES (COMPOSITION)      
1.1 Choc olate  ≥18  ≥14   ≥35          
 1.1.1 Chocolate a la 
taza  ≥18  ≥14  ≥35      < 8    
    
1.2 Sweet  
Chocolat   ≥18  ≥12  ≥30          
1.2.1 Chocolate 
familiar a la taza  ≥18  ≥12  ≥30      < 18    
    
1.3 Couverture  
Chocolate   ≥31  ≥2.5  
≥35          
1.4 Milk Chocolate    ≥2.5  
≥25  ≥2.5-3.5  ≥12-14      
2.1.5 Family Milk  
Chocolate    ≥2.5  
≥20  ≥5  ≥20      
                
1.6  Milk  
Chocolate 
couverture    ≥2.5  ≥25  ≥3.5  ≥14      
1.7 Other chocolate products     
1.7.1.  White  
Chocolate   ≥20      
≥2.5-3.5  ≥14      
1.7.2 Gianduja  
Chocolate     
≥8  ≥32        ≥20 and ≤40    
© EAC  2020  – All rights reserved  5 
 1.7.3 Gianduja  
Milk Chocolate     ≥2.5  
≥25  ≥2.5-3.5  
≥10    ≥15 and ≤40   
1.7.4 Chocolate para mesa     
1.7.4.1  
Chocolate para mesa  ≥11   ≥9   ≥20          
1.7.4.2   Semibitter 
Chocolate para mesa   ≥15  ≥14  ≥30          
1.7.4.3 Bitter 
Chocolate para 
mesa   ≥22  ≥18  ≥40          
2 CHOCOLATE TYPES (forms)    
2.1 Chocolate Vermicelli / Chocolate Flakes     
2.1.1 Chocolate  
Vermicelli /  
Chocolate Flakes  ≥12  ≥14  ≥32          
2.1.2 Milk  
Chocolate  
Vermicelli / Milk  
Chocolate Flakes    ≥2.5  ≥ 20  ≥3  ≥12      
2.2 Filled Chocolate    
2.3 A Chocolate or Praline    
6 Food additives  
The use of food additives in chocolate or chocolate products shall comply with the provisions provided in 
CODEX STAN 192 
7 Contaminants  
7.1 Pesticide residues 
Pesticide residues in chocolate and chocolate products shall not exceed maximum limits as established by the 
codex online database for pesticide residue in food. 
7.2 Heavy metals  
Chocolate and chocolate products shall comply with maximum limits for cadmium set in Table 2 when tested 
in accordance with any of the test methods given therein. 
Table 2 — Maximum limits for cadmium in chocolate and chocolate products  
S/N Chocolate /chocolate product  Maximum limits, 
mg/kg  Test method  
i Chocolate  containing or declaring less than 30% 
total dry cocoa solids  0.1 AOAC 999.10   
6 © EAC 2020  – All rights reserved  
 ii Chocolate containing or declaring  more than or 
equal to 30% and less than 50% of dry cocoa 
solids  0.3  
iii Chocolate containing or declaring 50 to 70% of 
total cocoa solids on dry matter basis  0.8 
iv Chocolate containing or declaring more 70% of 
total cocoa solids on dry matter basis  0.9 
 
8 Hygiene  
 
8.1 Chocolate and chocolate products shall be prepared and handled in a hygienic manner in accordance 
with EAS 39  
8.2 Chocolate and chocolate products shall comply with the microbiological limits stipulated in Table 3 when 
tested in accordance with the methods specified therein. 
Table 3 — Microbiological limits for chocolate and chocolate products 
SL/No  Micro -organism  Maximum limit  Test method  
i.  E Coli , cfu/g  Absent  ISO 166 49-2 
ii.  Salmonella spp ,/25 g Absent  ISO 6579 -1 
iii.  Yeast and moulds, cfu/g  102 ISO 21527 -2 
iv.  Total Viable Count, cfu/g  103 ISO 4833 -1 
9 Packaging   
Chocolate and chocolate products shall be packaged in food grade containers that secure the integrity and 
safety of the product.  
10 Labelling  
In addition to the labelling requirements in EAS 38, in particular the following specific declarations shall be 
legibly and indelibly marked on each label:  
a) name of the product shall be “Chocolate”   
b) type and form indicating the true nature of the product 
c) proportion of vegetable fat used where applicable; and 
d) list of ingredients in descending order of proportions 
11 Sampling  
Sampling of chocolates shall be done in accordance with CODEX STAN 234.  
 
 DEAS 1033 : 2020  
   
 
© EAC 2020  – All rights reserved