shall contain not less than 35 per cent total cocoa solids, of which not less than 18 per cent is cocoa butter, and not less than 14 per cent is fat-free cocoa solids; and
may contain less than 5 per cent total milk solids from milk ingredients, spices, flavouring preparations (other than those that imitate the flavour of chocolate or milk) to balance flavour, salt, and any of the following emulsifying agents, which singly shall not exceed the maximum level of use set out in column III of Table IV to section B.16.100, and in combination shall not exceed 1.5 per cent by mass of chocolate product, mono-glycerides and mono- and diglycerides, lecithin and hydroxylated lecithin, ammonium salts of phosphorylated glycerides, polyglycerol esters of interesterified castor oil fatty acids, and sorbitan monostearate.