Chocolate whether emulsifying agents are added. Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used. The finest, plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 35% cocoa butter. Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used
Organic chocolate Pacari Chocolate, and Sacred Chocolate, a brand noted for producing raw chocolate. The Seattle based chocolate maker Theo Chocolate was one of the first companies that were "fair-trade certified" and produced Organic Chocolate. In 2006 Theo Chocolate began their production of organic chocolate, there were no solid guidelines for the manufacturing and they had to get the process and ingredients in the correct measurements. The main ingredient in chocolate, cocoa is going to be found close to the equator and the majority of it is grown in Western Africa. The organic cocoa, the main ingredient in organic chocolate, is sent