Chocolate or condensed milk. In the UK and Ireland, milk chocolate must contain a minimum of 20% total dry cocoa solids; in the rest of the European Union, the minimum is 25%. White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all. "White chocolate" contains cocoa butter, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Food and Drug Administration calls this "sweet chocolate", and
Types of chocolate and sugar alcohols (sorbitol, maltitol, etc.) are not permitted. Products manufactured or imported into Canada that contain non-permitted ingredients (vegetable fats or oils, artificial sweeteners) cannot legally be called "chocolate" when sold in Canada. A non-standardized name such as "candy" must be used. Products labelled as "Family Milk Chocolate" elsewhere in the European Union are permitted to be labelled as simply "Milk Chocolate" in Malta, the U.K. and the Republic of Ireland. In Japan, 'chocolate products' are classified on a complex scale (q.v. ). Products using milk chocolate or quasi milk chocolate as described above are handled in the same