The composition of Belgian chocolate has been regulated by law since 1894 when, in order to prevent adulteration of the chocolate with low-quality fats from other sources, a minimum level of 35 percent pure cocoa was imposed.
The composition of Belgian chocolate has been regulated by law since 1884. In order to prevent adulteration of the chocolate with low-quality fats from other sources, a minimum level of 35 percent pure cocoa was imposed.