Gulf Standard Specification  G. S. S. ....../2006  
1 
 GSO  
 
STANDARDISATION ORGANISATION FOR THE  
 
GULF COOPERATION COUNCIL  
 
 
 
 
 
 
DRAFT  
 
OF GULF STANDARD SPECIFICATION  
 
NO.  ....................../2006  
 
UPDATE  TO GSO 5 67 / 1994  
 
 
 
 
 
 
 
ALL TYPES OF CHOCOLATE  
 
 
 
 
 
 
 
 
 
 
 
 
 
Compiled by  
 
The Kingdom of Saudi Arabia  
 
K 2087  Gulf Standard Specification  G. S. S. ....../2006  
2 
 FOREWORD  
 
 
This Standard Specification cancels and replaces Gulf Standard Specification No. 567 
/ 1994 "Cocoa and its products - Chocolate" which was published on 17.3.1995 . That 
Specification was reviewed and some amendments were made to it.  Gulf Standard Specification  G. S. S. ....../2006  
3 
 ALL TYPES OF CHOCOLATE  
 
1. The area and scope of application  
 
 This Gulf Standard Specification relates to all types of chocolate.  
 
2. Supplementary references  
 
2.1 G. S. S.  No. 9/1995 "Labelling of packaged  foodstuffs".  
 
2.2 G. S .S. No. 21/1984 "Hygienic conditions for foodstuff factories and the 
workers in them".  
 
2.3 G. S. S. No. 23/1998 "Colourings used in foodstuffs".  
 
2.4 G. S. S. No. 148/1993 "Sugar".  
 
2.5 G. S. S. No. 150/1993 "Validity periods for foodstuff products".  
 
2.6 G. S. S. No. 323/1994 "Ge neral conditions for the transport and storage of 
chilled and frozen foodstuffs".  
 
2.7 G. S. S. No. 382/1994, 383/1994 "The maximum limits for permitted traces of 
insecticides in foodstuffs - Part One, Part Two".  
 
2.8 G. S. S. No. 707/1997 "Permitted flavo urings in foodstuffs".  
 
2.9 G. S. S. No. 988/1998 "The permitted levels of radiation in foodstuffs - Part 
One".  
 
2.10 G. S. S. No. 989/1998 "Methods of detecting a rise in permitted radiation 
level s in foodstuffs - Part One:  Spectroscopic analysis of gamm a radiation (A) 
- caesium 134 - caesium 137".  
 
2.11 G. S. S. No. 1016/1998 "Microbiological limits in foodstuffs - Part One".  
 
2.12 G. S. S. authorised by the Organisation relating to the "Methods of  testing all 
types of chocolate".  
 
2.13 G. S. S. authoris ed by the Organisation relating to "Cocoa".   
 
2.14 G. S. S. No. 995/1994 relating to "Sweeteners it is permitted to use in 
foodstuffs".  
 
3. Definitions  
 
3.1 Chocolate:  Homogenous foodstuff products to which the provisions of 
Schedule No. (1) apply, prepar ed in an hygienic and appropriate manner from 
one or more blends of ground cocoa, or cocoa paste or cocoa mass, or cocoa Gulf Standard Specification  G. S. S. ....../2006  
4 
 powder, including low -fat cocoa powder, and cocoa butter or its substitutes, in 
addition to permitted optional substances  (Clause 4.24) , with or without sugar, 
and of the following types: 
 
3.1.1  Sweetened chocolate: C hocolate to which sugar has been added and with a 
distinctive bitter -sweet taste.  
 
3.1.2  Unsweetened chocolate:  C hocolate without added sugar and with a distinctive 
bitter -sweet taste.  
 
3.1.3  Plain chocolate: Chocolate to which sugar has been added and with a sweet 
taste.  
 
3.1.4  Milk chocolate: Chocolate to which sugar has been added and milk solids.  
 
3.1.5  Milk chocolate with high milk content:  Chocolate to which sugar has been 
added and a high proportion of milk solids.  
 
3.1.6  Skimmed milk chocolate:  Chocolate to which sugar has been added and 
skimmed milk solids.  
 
3.1.7  Cream chocolate:  Chocolate to which sugar has been added and cream and 
milk solids.  
 
3.1.8  Chocolate v ermicelli: Chocolate to which sugar has been added , and in the 
form of short sticks.  
 
3.1.9  Milk chocolate vermicelli: Chocolate to which sugar has been added and milk 
solids , and in the form of short sticks.  
 
 
3.1.10  Chocolate flakes:  Chocolate to which sugar has been added , and in the form 
of flakes or scales.  
 
3.1.11  Milk chocolate flakes:  Chocolate to which sugar has been added and milk 
solids , and in the form of flakes or scales.  
 
3.1.12  Couverture chocolate:  Chocolate to which sugar has been added and suitable 
for coating purposes.  
 
3.1.13  Milk couverture chocolate: Chocolate to which sugar has been added and milk 
solids , and suitable for coating purposes.  
 
3.1.14  Skimmed milk couverture chocolate:  Chocolate to which sugar has been 
added and skimme d milk solids , and suitable for coating purposes.  
 
3.2 Other types of chocolate:  
 
 These are other types of chocolate to which the provisions of Schedule No. (2) 
apply, and including the following types : Gulf Standard Specification  G. S. S. ....../2006  
5 
  
3.2.1  White chocolate: An homogenous product made f rom a blend of cocoa butter 
with dried milk and sugar.  
 
3.2.2  Chocolate with cocoa butter substitutes:  
 
 Chocolate to which the provisions of Clause No. 3.1 apply, except that 
hydrogenated vegetable oils or fats (their melting point is lower than that of 
cocoa butter) take the place of cocoa butter either partially or totally, but such 
that they do not exceed 5% of the final product.  
 
3.2.3  Filled chocolate:  
 
 A product comprised of an external layer of one of the types of chocolate to 
which the provisions of Clause 3.1 or 3.2.1 or 3.2.2 apply, and with an internal 
layer contrasting in composition to the external coating and not containing 
sweet ened flour  or pastes o r biscuit products and with the chocolate layer of it 
not comprising less than 25% as a minim um. 
 
3.2.4  Chocolate with nuts:  
 
 A chocolate product to which the provisions of Clause No. 3.1 apply to which 
one or more types of nuts have been added, either whole or in pieces or 
ground.  
 
3.2.5  Praline chocolate  
 
 A product comprising small pieces of f illed chocolate or chocolate to which 
the provisions of Clause No. 3.1 or 3.2.1 or 3.2.2 or 3.2.4  apply , or a mixture 
of them , in addition to other foodstuff products.  
 
3.2.6  Chocolate discs:  
 
 Chocolate to which the provisions of Clause 3.1 or 3.2.1 or 3. 2.3 apply, and in 
the form of small discs coated with a lay er of a substance fit for human 
consumption.  
 
3.2.7  Compounded chocolate:  
 
 Chocolate to which the provisions of Clause 3.1 or 3.2.1 or 3.2.2 apply, with 
the addition of one or more foodstuffs, wit h the exception of flour and starch 
and fat, unless it is one of the ingredients it is permitted to add.  
 
3.2.8  Cooking chocolate or domestic chocolate:  
 
 This is chocolate to which the provisions of Clause 3.1.3 apply, prepared for 
cooking or for domestic  purposes.  
 
 
 Gulf Standard Specification  G. S. S. ....../2006  
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 3.2.9  Cooking milk chocolate or domestic milk chocolate:  
 This is chocolate to which the provisions of Clause 3.1.4 apply, prepared for 
cooking or for domestic purposes.   
 
 
SCHEDULE NO. (1)  
 
PROPORTION OF INGREDIENTS FOR KINGS OF CHOCOLATE  
 
(% calculated on the basis of the dry content of the product)  
 
 
 
Ingredients  
 
 
 
Product  Cocoa 
butter 
(minimum)  Fat-free 
milk solids  
(minimum)  Total cocoa 
solids  
(minimum)  Milk fat  
(minimum)  Fat-free milk 
solids  
(minimum)  Total fat  
(minimum)  Sugar  
(minimum)  
Sweetened 
chocolate  18 14 35     
Unsweetened 
chocolate  50 to 58        
Plain chocolate  18 12 30     
Milk chocolate   2.5 25 3.5 
(minimum)  10.5 25 55 
Milk chocolate 
with high milk 
content   2.5 20 5 
(minimum)  15 25 55 
Skimmed milk 
chocolate   2.5 25 0.5 
(maximum)  14 25 55 
Cream chocolate   2.5 25 7 
(minimum)  3 to 14  25 55 
Chocolate 
vermicelli  12 14 32     
Milk chocolate 
vermicelli   2.5 20 3.5 
(minimum)  10.5 12 66 
Chocolate flakes  12 14 32     
Milk chocolate 
flakes   2.5 20 3.5 
(minimum  10.5 12 66 
Couve rture 
chocolate  31 2.5 35     
Milk couverture 
chocolate   2.5 35 3.5 
(minimum)  10.5 31 55 
Skimmed milk 
couverture 
chocolate   2.5 35 0.5 
(maximum)  14 31 55 
White chocolate  20   2.5 - 3.5 14  55 
Chocolate with 
cocoa  or butter 
substitutes   2.5    20 58 
Chocolate with 
nuts  8 32     
Cooking or 
domestic 
chocolate  18 12 30     
Cooking or 
domestic milk 
chocolate   2.5 20 5 15 25 55 (at least)  
 Gulf Standard Specification  G. S. S. ....../2006  
7 
 4. The requirements  
 
All types of chocolate must satisfy the following requirements:  
 
4.1 It must be free of rancid ity and unpleasant aroma.  
 
4.2 It must be homogenous and have a pleasant taste, colour and aroma.  
 
4.3 It must be completely free of pork products or its derivatives.  
 
4.4 It must be completely free of animal fats or their derivatives (with the 
exception o f milk fat).  
 
4.5 It must be free of artificial colourings, with the exception of the covering layer 
in the case of chocolate discs where  it is permitted to use them in accordance 
with the Saudi Standard Specification referred to in Clause 3.2.  
 
4.6 It mus t be free of extraneous substances and impurities and ethanol.  
 
4.7 The residue of insecticides must not exceed that permitted by the Gulf 
Standard Specification referred to in Clause 2.7.  
 
4.8 The levels of radiation in the product must not exceed that pe rmitted by the 
Gulf Standard Specification referred to in Clause 2.9.  
 
4.9 All the ingredients used in the manufacture of it must be in accordance with 
the standard specifications relating to them.  
 
4.10 The production must be carried out in accordance wit h the Gulf Standard 
Specification referred to in Clause 2.2.  
 
4.11 The proportion of moisture must not exceed 3%.  
 
4.12 The total proportion of ash must not exceed 2.5%.  
 
4.13 The proportion of aflatoxin (B 1) must not exceed 10 parts per million.  
 
4.14 The microbiological limits must be in accordance with the Gulf Standard 
Specification referred to in Clause 2.11.  
 
4.15 The various types of chocolate must  meet the ingredients proportions set out in 
Schedule No. (1). 
 
4.16 The proportion of contaminant metal lic elements must not exceed the limits 
set out against each of them (parts per million) as shown in Schedule No. (3 
[sic] ). 
 
 
 
 Gulf Standard Specification  G. S. S. ....../2006  
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 SCHEDULE NO. (2)  
 
THE MAXIMUM FOR CONTAMINANT METALLIC ELEMENTS  
(parts per million ) 
 
Element  All types of chocolate 
including white chocolate, but 
with the exception of 
unsweetened and filled and 
compound chocolate  Unsweetened  
chocolate  Filled [and] 
compound 
chocolate  
Arsenic  0.5 1 1 
Copper  15 30 20 
Lead  1 2 1 
 
 
4.17 The proportion of chocolate in the outer layer of filled c hocolate must not be 
less than 25% of the total weight.  
 
4.18.  In the case of chocolate with nuts, the ground element of it must be between 
20-40% or a maximum of 60% of a mixture of hazelnuts and almonds and 
other nuts.  
 
4.19 In the case of praline chocol ate, the chocolate layer  must b e completely or 
partially evident and must not comprise less than 25% of the total weight.  
 
4.20 The outer layer of chocolate discs must not exceed 10% of the total weight.  
 
4.21 In the case of compound chocolate, it must con tain 60% (mass/mass) 
chocolate and the proportion of added foodstuffs must not exceed 40% 
separate visible parts ,  30% indistinguishable parts.  
 
4.22 In the case of dark couverture chocolate, it must contain 16% (mass/mass) fat -
free cocoa solids calculated  on the basis of the dry weight.  
 
4.23 Optional ingredients  
 
 It is permitted to add the following types of optional ingredients:  
 
 4.23.1  Alkaline and neutralising agents:  
 
  In accordance with the Gulf Standard Specification referred to in 
 clause 2.13.  
 
 4.23.2  Emulsifiers:  
 
  The emulsifiers may be of plant or artificial (foodstuff class) origin but 
it is not permitted for the proportion of them in the various types of 
chocolate to exceed the limits indicated against each one in Schedule 
No. (3).  Gulf Standard Specification  G. S. S. ....../2006  
9 
  
SCHE DULE NO. (3)  
 
EMULSIFIERS IN DIFFERENT TYPES OF CHOCOLATE  
 
Emulsifiers  Maximum 
concentration  
g / kg  Type of chocolate  
Mono - and diglycerides  of 
the edible fatty acids  15 All types of chocolate to 
which the provisions of 
clause 3.1 apply and white 
chocol ate, to which have 
been added natural flavouring 
compounds (and sweetened 
chocolate and cream 
chocolate)  
Lecithin  (insoluble in 
acetone)  5 Sweetened chocolate and 
cream chocolate  
Ammonium salts for 
phosphatidic acids  10 Chocolate vermicelli and 
chocolate  flakes and white 
chocolate  
Polyricinoleate polyglycerol   5 " 
Monostearate sorbitane  10 " 
Tristearate sorbitane  10 " 
Poly-oxyethylene (20) of 
monostearate sorbitane  10 " 
Total emulsifying  agents 
(individually or together)  15 " 
 
 4.23.3  Flavourings  
 
  Small suitable amounts may be added to balance the flavour as 
stipulated for in the Gulf Standard Specification referred to in clause 
2.8, with the exception of those which are similar to or imitate the 
natural taste of the chocolate or milk.  
 
 4.23.4  The permitted suitable foodstuffs include such as the following:  
 
  Nuts and confections of various kinds, peanuts, coco nut, and fruit 
(dried, concentrated, ...).  
 
  Ground roasted coffee or its equivalent as soluble coffee: in a quantity 
of no less than 1.5%  (weight/weight) in the case of coffee chocolate.  
 
  Spices and salt flavouring:  In small and appropriate quantities to 
provide balance to the flavour.  
 
  Vegetable oil or fat:  In a proportion of no more than 5% of the weight 
of the product.  
 Gulf Standard Specification  G. S. S. ....../2006  
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   Milk soli ds (one or more dried whole milk ingredients) : in a proportion 
of not more 5% (weight/weight) calculated on the basis of the dry 
weight, for the following types:  
 
  Sweetened chocolate, unsweetened chocolate, couverture chocolate, 
vermicelli chocolate, cho colate flake.  
 
  Cream, buttermilk (milk fat), concentrated milk, evaporated milk, 
condensed milk, skimmed milk, malted milk.  
 
  Natural sweeteners (with the exception of white sugar), such as:  sugar 
powder, date sugar, dextrose anhydrate, dextrose monohyd rate, 
glucose syrup, dried glucose syrup,  lactose, honey, dextrose powder, 
fructose, molasses, brown sugar, maple sugar.  
 
 4.23.5  Acidity regulators which it is permitted to use:  gram / kilogram  
 
Acidity regulator  Maximum  
Aluminium carbonate, aluminium 
oxide, aluminium hydrogen 
carbonate, calcium carbonate, 
citric acid, magnesium carbonate , 
potassium carbonate, potassium 
hydroxide, potassium hydrogen 
carbonate, sodium carbonate, 
sodium hydroxide, sodium 
hydrogen carbonate, calcium 
hydroxide.   
 
 
 
In accord ance with good 
production  standards  
Orthophosphoric acid  2.5 g / kg expressed as P2O5 of 
the final product for the cocoa 
and chocolate  
Tartaric acid  2.5 g / kg of the final product for 
the cocoa and chocolate  
 
 4.23.6  In the case of the addition of swee teners to the chocolate:  
   
  In accordance with what is stated in clause 2.14.  
 
5. Taking of samples  
 
 When samples must be taken, the following must be observed:  
 
 5.1 The samples must be taken in a place which is not exposed to dust or 
moisture.  
 
 5.2 The tools used to take the samples must be clean and dry when they are 
used.  
 
 5.3 The sample must be placed in a clean, dry box which is securely 
fastened and with the full details of the sample taken written on it.  Gulf Standard Specification  G. S. S. ....../2006  
11 
  5.4 The samples must be stored in a man ner which prevents them from 
being exposed to high temperature and light.  
 
 5.5 The boxes must be taken at random from the consignment, in 
accordance with what is stated in Schedule No. (4).  
 
 
SCHEDULE NO. (4)  
 
TAKING OF SAMPLES OF VARIOUS TYPES OF CHOCOLA TE 
 
The total number of 
boxes in one batch of 
the consignment  The number of boxes 
to be selected from 
each batch  The number of 
groups into which the 
boxes taken from one 
batch are to be 
divided  
Up to 15  2 Nil 
16 to 50  3 1 
51 to 150  5 2 
151 to 500  8 3 
501 to 3,200  13 4 
3,201 and greater  20 5 
 
6. Methods of examining and testing  
 
 
 When a representative sample has been taken in accordance with the 
provisions of clause 5 above, all the tests must be carried out on it to 
determine the extent to which it conforms to all the stipulations of this 
specification, in accordance with the Gulf Standard Specification referred to in 
clause 2.12.  
 
 
7. Packing, transport and storage  
 
 In packing, transport and storage, the fo llowing provisions must be comp lied 
with:  
 
 7.1 Packing  
 
  7.1.1  Chocolate of various types must be packed in appropriate 
hygienic boxes which are clean and free of any smells, and 
which are securely fastened and made of materials which will 
not affect its properties.  
 
  7.1.2  The boxes must be pr ovided with protection and the contents 
kept safe from damage or external environmental factors.  
 
 
 Gulf Standard Specification  G. S. S. ....../2006  
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  7.2 Transport and storage:  
 
  The transport and storage must be carried out in accordance with the 
provisions of the Gulf Standard Specification referred t o in clause 2.6.  
 
 
8. Clarificatory information  
 
 Without prejudice to what is stipulated for in the Gulf Standard Specification 
referred to in clause 2.1, the following information must be stated on the box:  
 
 8.1 The type of chocolate:  As stated in clau se 3. 
 
 8.2 The optional ingredients.  
 
 8.3 The minimum proportion of cocoa solids and milk solids.  
 
 8.4 A declaration that it is completely free of pork products or their 
 derivatives.  
 
 8.5 The date of production and the date of expiry.  
 
 8.6 If the pro ducts are packed in boxes with a weight of 10 kilograms or 
 more  and are not for retail sale, there should be written on the box the 
 type of product, the quantity and the name and address of the packer.
 Any other additional information may be provided in 
 accompanying documentation.  
 
 8.7 In the case of retail sale in small pieces with an area of less than 10 
 cm2, the product information must be shown on the display label or 
 directly next to it. It is not permitted to sell pieces of chocolate with an 
 individual weight of less than 20 grams  unless they are packed in 
 suitable boxes on which the label informat ion is shown, as stipulated 
 in the Gulf Standard Specification referred to in clause 2.1.  
 
 8.8 At least the name of the manufacturer and the date o f production and 
 date of expiry must be printed on the small box by the manufacturer, 
 but it is not made a condition that the remainder of the label details be 
 written there. For all types of chocolate it is permitted not to state the 
 net weight of a small piece which weighs less than 25 grams.  
 
 8.9 In the case of chocolate with cocoa butter substitutes, the names of the 
 cocoa butter substitutes should be stated , or the total (blend of 
 vegetable oils) , and this must be shown in clear type.  
 
 8.10 In the case of filled chocolate , the type of filler must be stated together 
 with the percentage of the chocolate outer layer.  
 
 8.11 In the case of praline chocolates, the percentage of chocolate as a 
 proportion of the total weight must be stated.  Gulf Standard Specification  G. S. S. ....../2006  
13 
  
 8.12 In the case of chocolate discs, the proportion of the outer layer must be 
 stated as a percentage of the total weight of the product.  
 
 8.13 In the case of couverture chocolate, milk couverture chocolate and 
 skimmed milk couverture chocolate, the cocoa but ter content in it must 
 be stated.  Gulf Standard Specification  G. S. S. ....../2006  
14 
 TECHNICAL TERMINOLOGY  
 
[English]          [Arabic]  
 
Cream chocolate           Cream chocolate  
 
Milk chocolate              Milk chocolate  
 
Skimmed milk chocolate        Skimmed milk chocolate  
 
Milk chocolate with high milk c ontent      Milk chocolate with high milk content  
 
Couverture chocolate               Couverture chocolate  
 
Milk couverture chocolate      Milk couverture chocolate  
 
Skimmed milk couverture chocolate           Skimmed milk couverture chocolate  
 
Sweetened choco late              Sweetened chocolate  
 
Chocolate flakes           Chocolate flakes  
 
Milk chocolate flakes              Milk chocolate flakes  
 
Chocolate vermicelli                Chocolate vermicelli  
 
Milk chocolate vermicelli       Milk chocolate vermicelli  
 
Unsweetened chocolate          Unsweetened chocolate  
 
(Plain) chocolate             Plain chocolate  
 
Fat-free milk solids                  Fat -free milk solids  
 
Fat-free cocoa solids                Fat -free cocoa solids  
 
Total cocoa solids         Total cocoa so lids Gulf Standard Specification  G. S. S. ....../2006  
15 
 [English]          [Arabic]  
 
REFERENCE                REFERENCE  
 
MAIN REFERENCES           MAIN REFERENCES  
 
Codex Alimentarius              Codex Alimentarius Commission 1983/78  
Commission 1983/78  
 
Revision 2003/1            Revision 2003/1  
 
 
Other Refer ences          Other References  
 
Code of Federal Regulations             Code of Federal Regulations  
Vol. 21 Parts 100 to 169/1990    Volume 21 Parts 100 to 169/1990  
Part 163 - "Cocoa products"              Part 163 - "Cocoa products"  
Published by the office o f the           Published by the office of the  
Federal Register, U.S.A.            Federal Register, United States of America  
 
Overseas Food Legislation / 1984    Overseas Food Legislation / 1984  
Second Edition             Second Edition  
The British Food Manu facturing                The British Food Manufacturing Industries  
Industries Research Association            Research Association  
(Leatherhead)                 (Leatherhead)  
 
Arab Standard Specification              Arab Standard Specification  
ASMD 499 / 19 83             No. 499 / 1983  
"Cocoa and Cocoa Products - Chocolate"   "Cocoa and Cocoa Products - Chocolate"  
 
Official Journal of the European      Official Journal of the European  
Communities                 Communities  
EEC 241 / 1973              No. 241 / 1973  
"Cocoa and Chocolate Products"     "Cocoa and Chocolate Products"  
 
Egyptian Standard           Egyptian Standard Specification  
ES 465 / 1972               No. 465 / 1972  
"Cocoa and its Products and              "Cocoa and its Products and  
Methods of T esting"                Methods of Testing"  
 
Indian standard                 Indian specification  
IS 1163 / 1971             No. 1163 / 1971  
"Chocolate"                   "Chocolate"  
 
Bernard W. / 1980        Bernard W. / 1980  
"Chocolate, Cocoa and Confectionery "     "Chocolate, Cocoa and Confectionery"  
Second Edition             Second Edition  
AVI Publishing Company, U.S.A.      AV Publishing Company  
         United States of America  
 Gulf Standard Specification  G. S. S. ....../2006  
16 
 Jane P. Marshall / 1986          Jane P. Marshall / 1986  
"Microbiological Standar ds for              "Microbiological Standards for Foodstuffs"  
Foodstuffs"  
Second Edition             Second Edition  
Published by the British Manufacturing        Publisher: The British Manufacturing  
Industries Research Association       Industries Research Association  
(Leatherhead)                 (Leatherhead)  
 
Proceedings of the International       Proceedings of the International  
Symposium on Mycotoxins / 183     Symposium on Mycotoxins / 183  
Sponsored by the Food and Drug     Sponsored by the Food and Drug  
Administration, Rockville, Maryland          Administration, Rockville, Maryland  
National Research Centre, Cairo /Egypt  and the National Research Centre, Cairo