As a food science expert with a focus on ingredient analysis and quality control, I can tell you that it is possible for chocolates to contain insects, but this is not due to a lack of care in the manufacturing process. Insects can be present in chocolate because they are a natural part of the cacao pod ecosystem. However, the presence of insects in chocolate is regulated by food safety standards.

According to the FDA in the United States, a certain amount of insect fragments is considered to be naturally unavoidable in the production of various foods, including chocolate. The FDA's Defect Levels Handbook provides acceptable levels for insect fragments in different food products. For chocolate, the acceptable level is up to 60 insect fragments per 100 grams, as long as the insects are not whole.

Chocolate manufacturers take steps to minimize the presence of insects, but it's nearly impossible to eliminate them entirely due to the nature of the cacao harvesting and processing. High-quality chocolate manufacturers use rigorous cleaning and sorting processes to ensure that the final product is as free from insects as possible.

In summary, while it's true that chocolates can contain insects, the amounts are typically very small and within the limits set by food safety regulations. Consumers generally need not be concerned about this, as the presence of insects in such small quantities does not pose a health risk.

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According to ABC News, the average chocolate bar contains eight insect parts. Anything less than 60 insect pieces per 100 grams of chocolate (two chocolate bars' worth) is deemed safe for consumption by the Food and Drug Administration.read more >>