§ 6. Cacao butter consists of the fat obtained from either untreated or disintegrated cacao. IV. ~Chocolate~ and ~Chocolate Powder~. § 7. Chocolate is a mixture of cacao mass and sugar, with or without the addition of cacao butter. On pulverising chocolate, ~chocolate powder~ is obtained. § 8. Both chocolate and chocolate powder may, if the methods of manufacture require it, be prepared from partially defatted cacao mass. § 9. The amount of cacao mass and cacao butter contained in chocolates and chocolate powders should be at least 32 percent[217] of the whole. V. ~Milk Chocolate.~ § 10. Milk chocolate should consist of a mixture of cacao mass, cacao butter, sugar and milk or milk powder. The quantity of cacao mass and cacao butter contained in such preparations should amount together to at least 25 percent[218] of the whole. § 11. All chocolates which are brought on to the market under the name of milk chocolate, must contain at least 12·5 percent of milk or milk powder. § 12. No milk used for the preparation of milk chocolate may contain any preserving agent. VI. ~Covering Matter.~ § 13. The definitions of chocolate proper apply also to covering material. § 14. Covering chocolate may, without special designation, contain up to 5 percent of its weight as sold of almonds, nuts, milk or milk powder. All other additions must be clearly declared on the packages in which the covering material is sold, or in the invoices referring to it. VII. ~Flavouring matter~ (Spices). § 15. All material (spices etc.) used for flavouring cacao preparations must be harmless.[219] Key to horizontal text = HT = Forbidden colouring matters