Chocolate

Physical tests

• Appearance + smell
• net weight

Microbiology

• aerobic mesophilic germ count at 30°C
• enterobacteriaceae at 37°C
• ß-glucuronidase positive E. coli
• Salmonella (in 25 g)

Nutritional value

• fluids, dry matter
• ash
• protein
• fat after acid hydrolysis (Weibull)
• reducing sugars after inversion (as glucose)
• dietary fibre (Asp)
• fatty acids (C4 to C24)
• total carbohydrates (calculated)
• energetic value (kcal and kJ)
• salt (Na*2.5)

Additives and sweeteners

• synthetic water-soluble colouring agents qualitative (E102,104,110,122,123,124,127,131,132,133,142,151)
• synthetic water-soluble colouring agents quantitative (E102,104,110,122,123,124,127,131,132,133,142,151)
• sorbic acid and benzoic acid
• sorbitol, maltitol, xylitol

Unwanted substances, contaminants, pesticides

• pesticides screening GC/LC
• polyaromatic hydrocarbons (benzo(a)anthracene,chrysene,benzo(b)fluoranthene,benzo(a)pyrene)

Various

• water activity (25°C)
• dry non-fat cocoa solids (based on theobromine)
• milk proteins (whey protein and casein)
• milk fat