Cadmium is a naturally occurring element found in soil worldwide.

Because cocoa is an agricultural crop, trace amounts of cadmium can be present in chocolate—just as it can be found in many everyday foods such as leafy greens, grains, potatoes, seeds, and nuts.

Cadmium occurs naturally in some soils and is absorbed by plants as they grow.

Cocoa trees may take up small amounts from the soil, depending on geography, soil composition, and farming practices.

This is a natural process and not the result of additives or processing.

No.

Chocolate is only one of many foods that can contribute to dietary cadmium exposure.

For most people, vegetables, grains, and other plant-based foods account for a larger portion of overall cadmium intake than chocolate.

Food safety is extremely important to us.

At Amore di Mona, we work closely with our cocoa suppliers and carefully evaluate sourcing regions, soil conditions, and testing data.

We make informed sourcing decisions and avoid cocoa from regions known to have elevated cadmium levels whenever possible.

Our chocolates comply with applicable food safety standards.

Yes.

Regulatory guidelines for cadmium are based on total intake over time, not on the occasional enjoyment of a single food.

When enjoyed in moderation as part of a balanced and varied diet, chocolate—including dark chocolate—can be safely enjoyed by the vast majority of people.