The Academy of Chocolate defines fine chocolate as:
- containing no vegetable fat other than cocoa butter
- with a minimum cocoa content of: Dark 60%; Milk 30%; White 30% (cocoa butter)
- where the quality, provenance and treatment of the cocoa beans have been considered
- containing no artificial additives such as vanillin, flavourings, colourings, preservatives, etc.
Members of the Academy are committed to ethically sourced chocolate.
