<Tr> <Td> Chocolate, Bittersweet Chocolate, Semi-sweet Chocolate or Dark Chocolate </Td> <Td> ≥ 18% </Td> <Td> <5% </Td> <Td> </Td> <Td> ≥ 14% </Td> <Td> ≥ 35% </Td> </Tr> <Tr> <Td> White Chocolate </Td> <Td> ≥ 20% </Td> <Td> ≤ 14% </Td> <Td> ≥ 3.5% </Td> <Td> </Td> <Td> </Td> </Tr> <P> The use of cocoa butter substitutes in Canada is not permitted . Chocolate sold in Canada cannot contain vegetable fats or oils . </P> <P> The only sweetening agents permitted in chocolate in Canada are listed in Division 18 of the Food and Drug Regulations . Artificial sweeteners such as aspartame, sucralose, acesulfame potassium, and sugar alcohols (sorbitol, maltitol, etc .) are not permitted . </P>

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