Cadmium in chocolate: should we be concerned?

A recent UFC Que Choisir article raised concerns about organic cocoa from Latin America, suspected of containing heavy metals. Picked up by numerous media outlets, this topic has sown doubt among chocolate lovers… At Chocolaterie Chappaz, we take this question very seriously. So, what's really going on?

  

What is cadmium?

It is a heavy metal naturally present in the environment, particularly in the volcanic soils of Central America. Cocoa plants can indeed absorb it, just like many other plant species in our everyday consumption.

It should be noted that Europe imposes cadmium presence thresholds among the strictest in the world, between 0.1 to 0.8 mg/kg.



In comparison, the tolerances for other foods present in our diet that we consume in much greater quantities and more regularly than chocolate are: 

- for wheat flour (bread, pasta…): 0.15 mg/kg.
- for shellfish: 0.5 mg/kg
- for salt: 0.5 mg/kg.

And, for information for smokers, a single cigarette alone exceeds the authorized rate for the equivalent of one kg of chocolate (2 mg/kg)!

What is chocolate's share in our cadmium exposure?

Cadmium comes mainly from our daily diet: cereals, vegetables, seafood…
In this context, chocolate represents only a small part of overall intake — especially if consumed in moderation. Good news: analyses conducted by independent laboratories (including those cited by UFC Que Choisir) confirm that chocolates perfectly comply with these standards.

The real risk? Excess.

Like any indulgent food, the key is balance. Consumed in moderation, artisanal chocolate is not only safe, but also beneficial: rich in antioxidants, minerals (magnesium, iron…) and of course in flavors.

✨ In summary: no need to panic, just pure pleasure!

At Chocolaterie Chappaz, we work without preservatives or artificial flavors, with transparent and sustainable supply chains, and absolute respect for European standards.

🍫 You can savor our chocolates with complete confidence. 

  

Source: 

- The Confederation of Chocolatiers and Confectioners of France,
 - European Union Regulation,
- Léon Bérard Cancer Research Center.