I cannot think of a more specific description of chocolate with added milk than to call it milk chocolate.
Practically the whole of that is what is now called milk chocolate.
The foreign milk imported in this country is mainly used by confectioners, who use it chiefly for the manufacture of milk chocolate.
One concerns the use of non-cocoa vegetable fats in the manufacture of chocolate; the other concerns the percentage of milk in milk chocolate.
The chocolate manufacturers, large numbers of them, are making milk chocolate from imported dried milk because they cannot get the product in this country.
In fact let us not allow any exceptions for ordinary milk chocolate.
Such chocolate can continue to be labelled simply "milk chocolate".
That is what the single market is all about and if we cannot get it right with milk chocolate where can we get it right?
