On December 15, 2023, the Peruvian National Institute of Quality (INQ) approved the implementation guide for the Technical Standard for Chocolate and Cocoa Liquids as follows:The first edition of the implementation guide for the NTP-CODEX CXS 87:2017 (Revised 2022) Technical Standard for Chocolate and Chocolate Products establishes the following points:

(1) Chocolate must contain at least 35% of total cocoa solids, of which at least 18% is cocoa butter and at least 14% is defatted cocoa solids. In addition, hot chocolate must contain a maximum of 8% flour or starch from wheat, corn or rice;

(2) With regard to milk chocolate, the content of cocoa solids must be not less than 25% (including at least 2.5% of skimmed cocoa solids), with a prescribed minimum milk solids content of between 12% and 14% (including at least 2.5% and 3.5% of milkfat);

(3) White chocolate must contain not less than 20% dry matter and milk must contain not less than 14% dry matter. Milk extract means the addition of dairy ingredients in natural proportions;

(4) Table chocolate must contain not less than 20% cocoa solids, with at least 11% cocoa butter and 9% defatted cocoa solids;

(5) Dark chocolate must contain not less than 40% cocoa solids, of which at least 22% cocoa butter and 18% defatted cocoa solids.