Most people who are allergic to chocolate aren’t having a reaction to cocoa or any of chocolate’s other official ingredients. No, the flare ups are most likely triggered by the ground-up cockroach parts that contaminate every batch. According to ABC News, the average chocolate bar contains eight insect parts.
Why are there insects in chocolate?
Yes, bugs. Chocolate comes from cacao beans, which come from the tiny flower of the cacao plant. Those plants are pollinated by even smaller flies called biting midges. … One grain of pollen translates into one cacao bean, she says.
What is chocolate made of?
Chocolate is a natural product made of these ingredients:
Cocoa Butter: Natural fat from the cocoa bean; extra cocoa butter enhances chocolate’s flavor and mouthfeel. Sugar. Lecithin: An emulsifier, often made from soy, that makes the ingredients blend together. Vanilla or vanillin and other flavors.
Is there rat poop in chocolate?
Sorry, but it’s true. Chocolate can contain insect fragments and rodent hairs (or worse). If you’re eating a regular-size chocolate bar (43 grams), it might legally contain 30 or more insect parts and some rodent hair.
Why do they put cockroaches in chocolate?
According to Morton Teich, an allergist at Mount Sinai School of Medicine, contamination by cockroaches and their droppings is unavoidable, because it happens at cocoa beans’ source — the farms where they are produced.
Does chocolate last longer in the fridge?
As a general rule, refrigerating chocolate can extend its shelf life by at least 25%, while freezing can prolong it by 50% or more. Place the original box in a heavy-duty plastic freezer bag, seal it tightly and then refrigerate for up to one year, or freeze for up to 18 months for best quality.
Where should you store chocolate?
Chocolate should always be stored in a slightly cool, dry, dark place such as a cupboard or pantry at temperatures less than 21C (69.8F) to ensure the quality isn’t compromised,” the company confirmed.