<Tr> <Td> White chocolate </Td> <Td> </Td> <Td> ≥ 20% </Td> <Td> </Td> <Td> </Td> <Td> </Td> <Td> ≥ 14% </Td> <Td> </Td> </Tr> <Tr> <Td> Chocolate a la taza </Td> <Td> ≥ 35% </Td> <Td> ≥ 18% </Td> <Td> ≥ 14% </Td> <Td> </Td> <Td> </Td> <Td> </Td> <Td> ≤ 8% </Td> </Tr> <Tr> <Td> Chocolate familiar a la taza </Td> <Td> ≥ 30% </Td> <Td> ≥ 18% </Td> <Td> ≥ 12% </Td> <Td> </Td> <Td> </Td> <Td> </Td> <Td> ≤ 18% </Td> </Tr> <Tr> <Td_colspan="8"> <Ul> <Li> Note 1: "Total Fat" refers to the combined cocoa butter and milk fat content . </Li> <Li> Note 2: "Total Dry Cocoa Solids" as defined in this and all world regulations refers to combined cocoa powder and butter . </Li> </Ul> </Td> </Tr>

Where does 40 of the worlds chocolate come from