- en el caso del chocolate con leche, como mínimo, un 30 % de materia seca total de cacao y un 18 % de extracto seco procedente de la leche obtenido de la deshidratación parcial o total de leche entera, semidesnatada o desnatada, de nata, de nata parcial o totalmente deshidratada, mantequilla o materia grasa láctea, del cual al menos un 4,5 % será materia grasa láctea,
- in the case of milk chocolate, not less than 30 % total dry cocoa solids and not less than 18 % dry milk solids obtained by partly or wholly dehydrating whole milk, semi- or full-skimmed milk, cream, or from partly or wholly dehydrated cream, butter or milk fat, including not less than 4,5 % milk fat,