As a food safety expert with years of experience in the industry, I can tell you that the idea of cockroaches in chocolate is largely a myth. However, it's important to understand the context and the production process to address this concern.

Chocolate is made from cocoa beans, which are harvested, fermented, dried, roasted, and then processed into chocolate. Throughout this process, there are strict quality control measures in place to ensure the product is free from contaminants, including insects. The high temperatures involved in roasting and processing the cocoa beans would also make it inhospitable for insects to survive.

That being said, like any food product, there is always a remote possibility of contamination if there are lapses in the manufacturing process or if the product is mishandled after it has been packaged. However, reputable chocolate manufacturers follow rigorous hygiene and safety standards to prevent such occurrences.

To summarize, while it's theoretically possible for any food product to become contaminated, the likelihood of finding cockroaches or any other insects in chocolate is extremely low due to the manufacturing process and quality control measures.

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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.read more >>