Any product consisting of a shell or outer coating made with chocolate, with a filling which may be flavored or unflavored.
The filling can be in the form of ganache, caramel, fruit purees, nut pastes, whole or chopped nuts or fruit, etc. (or a combination of these forms). However, this does not include bakery products, pastry, biscuit, or edible ice (see FAO and EU references).
A filled chocolate can be any shape and size, from a small bite-sized piece to a larger piece that requires cutting or breaking, and is suitable for sharing (for example, a chocolate bar with a flavored filling).
In Europe, the outer chocolate coating should make up at least 25% of the total weight of the product.
Products with names such as truffles, bonbons, and pralines are all examples of filled chocolates.
Próximamente versión en español
Entry added: November 28, 2022
Verified on: September 14, 2023
Authored by
Albert Chau, General Manager, Fifth Dimension Chocolates Ltd
Chocolatier
Keith Hurdman, Master Chocolatier/Confectioner & Pastry Chef (Independent Consultant)
Chocolatier
References
International Food Standards: Standard For Chocolate And Chocolate Products, Codex Alimentarius, Codex Stan 87 – 1981 – Section 2.2.2, Food and Agriculture Organization of the United Nations (FAO) & World Health Organization (WHO), 2016 Amendment (accessed December 9, 2022)
Directive 2000/36/EC, relating to cocoa and chocolate products intended for human consumption, European Parliament, Council of 23 June 2000 (accessed December 9, 2022)
“Filled Chocolate,” RecipeDictionary.com, December 3, 2022 (accessed December 9, 2022)
“The Life and Times of Chocolate,” Ecole Chocolate Blog (accessed December 9, 2022)
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