The Ingredients of Chocolate, Explained
Microscopic molds… to watch closely
Mycotoxins are toxic substances produced by certain microscopic molds that grow on moist plant materials. In the cacao supply chain, the most concerning ones are aflatoxin B1 and ochratoxin A (OTA), both classified as potentially carcinogenic to humans by the WHO.
They can appear at several stages:
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During fermentation, if beans are poorly drained or packed too tightly
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During drying, if ambient humidity isn’t well controlled
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During storage, if beans are kept in permeable bags in hot and humid conditions
These toxins are invisible to the naked eye and chemically stable, meaning roasting does not eliminate them. Prevention must therefore occur upstream, right after harvest.
A global food safety issue
The European Union has set strict contamination thresholds (e.g., 3 µg/kg of ochratoxin A in cocoa-based products) to minimize health risks. These limits are based on scientific evaluations by EFSA (European Food Safety Authority).
In most cases, well-fermented and properly dried beans from traceable, controlled supply chains show little to no detectable mycotoxin levels. The risk is highest with poor-quality beans, improperly stored or sourced from unregulated channels.
Orfève’s Approach
At Orfève, we select only beans fermented and dried at origin under strict protocols.
Our sourcing partners work closely with farmers trained in post-harvest best practices, and every batch of beans is tested before shipment to rule out contamination.
Our artisanal production in Switzerland takes place under strictly controlled hygiene and humidity conditions.
The result: a chocolate that is pure, safe, and uncompromising, without additives.