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Cadmium, a heavy metal found naturally in the earth's crust, is present in our environment—and potentially in our food chain—through soil, water, and rocks. This includes making its way into chocolate, which, if consumed in large amounts over time, can pose health risks.
Understanding the presence of cadmium in chocolate is crucial for ensuring consumer safety. This post delves into how cadmium enters chocolate and the steps chocolate manufacturers are taking to ensure their products are safe.
Cadmium is a byproduct of smelting metals like zinc, lead, and copper, and it's used in products from batteries to plastics. While it's found in food, paint, and cigarette smoke, it's harmful to the kidneys, lungs, and bones. Exposure can lead to serious health issues, including kidney disease and weakened bones, or even be fatal in high amounts.
Table 1: The maximum permitted levels of cadmium in cacao-based products as specified by the EU.
| Specific cocoa and chocolate products | Maximum permitted cadmium levels |
| Milk chocolate with ≤30% total dry cocoa solids | 0.10 mg/kg |
| Chocolate with ≥30 to <50% total dry cocoa solids | 0.30 mg/kg |
| Chocolate with ≥50% total dry cocoa solids | 0.80 mg/kg |
| Cacao powder (as an ingredient in sweetened cocoa powder) sold to the final consumer | 0.60 mg/kg |
Recent studies have raised concerns about cadmium in dark chocolate, with findings suggesting significant levels in some brands. This has led to a deeper examination of how cadmium, primarily accumulated in cocoa bean shells, ends up in chocolate. The main sources include:
Recognizing the health risks, chocolate manufacturers are actively working to reduce cadmium levels in their products. Strategies include improving the separation of cocoa nibs from their shells and ensuring cleaner processing and packaging practices. By working closely with suppliers and farmers, and adhering to strict industry standards, chocolate makers aim to provide safe, high-quality products.
Cadmium does not offer any health benefits and poses several health risks. It's vital to minimize exposure to this heavy metal. For chocolate lovers, this means opting for brands that actively work to reduce cadmium levels in their products and being informed about the origins and manufacturing processes of the chocolate they consume. While completely eliminating cadmium exposure is challenging due to its natural presence in the environment, informed choices can significantly reduce risks, allowing for safer enjoyment of chocolate.
We don't mean to scare you off - quite the opposite - if you are sourcing your ceremonial cacao from Central or South America it is important to understand the step by step process in which their Cacao is made. If they are hand processing their cacao on stone to form a paste, I would refrain or limit consuming these types of cacao's due to there 100% being heavy metals in their cacao. Also look out for brands that conduct their own testing and share their results on their website.
Our Current Batch of Cacao Testing
CADMIUM: 0.37 mg/kg << We wonder if you can find a 100% cacao paste product that has LESS than 0.37 mg/kg. We have achieved something not even regular chocolate blocks can achieve! We are super proud of this.
PHYSICAL AND CHEMICAL CHARACTERISTICS:
COLOR: DARK BROWN
ODOUR: CHARACTERISTIC CHOCOLATE
FAT CONTENT 48.0 – 57.0 %
MELTING POINT (° C) 33-35°C
PH 5.2 -6.1
FINENESS (200 mesh: 75um) 98.5% MIN
MOISTURE (%) 2.0 MAX
MICROBIOLOGICAL CHARACTERISTICS
TOTAL PLATE COUNT /G 5,000 MAX
YEAST / G < 50 UFC/G
MOLD/G < 50 UFC/G
COLIFORMS / G < 3 MPN/G
E. COLI/ G NEGATIVE
SALMONELLAE / 25G NEGATIVE
If you ever have any more questions off the back of this blog post feel free to reach out!
