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Aisle guide

Chocolate and confectionery

Cocoa butter and cocoa powder are plant. The bar still has to survive E471, lecithin source, vanilla extract, and on filled sweets gelatin, carmine or shellac.

Two-minute chocolate check

  1. Plain dark first. Cocoa, sugar, vanilla bean, plant lecithin. Still check E471 if it is on the pack.
  2. Then the emulsifier and flavour. E471 and glycerin are source-dependent. Vanilla extract has a cited alcohol-carrier disagreement.
  3. Then fillings and coatings. Gummy centres and shiny shells bring gelatin, carmine and shellac back onto the label.

A procedure for reading a pack - not a product certification and not a fatwa. See the methodology.