The protocols follow strictly the code as mentioned in the regional certifying organisation such as FSSAI, FSSC, BRC and the manufacturer can ask for the protocol followed during testing to counter with the data available on the certifying organisations data available on public forum.
So if all the processes during the manufacturing of chocolate aim to lessen the water percentage present in chocolate and there is minimal amount of water, then how is there going to be contamination of chocolate due to germs/bacterias and how is the shelf life decided? Are there other factors at play here which affect the shelf life of the chocolate? Spoiler Alert:- There are.
