Sorry for the nasty title. I'm currently making a chocolate with a cinnamon inclusion. The cinnamon is from a local source, and I've cleaned and processed it myself. This species of cinnamon actually grows as a root, however, so there's probably no way of getting 100% of whatever was on it underground off. And it is basically raw.
I know things like garlic cannot be stored in oil due to concerns about botulism. Chocolate is largely oil (40%+ cocoa butter?), so I'm wondering if there's any concern here. How much oxygen is in chocolate? Is the pH low enough to prevent production of the toxin?
Haven't seen any info online, and only see one other poston TCL which admittedly says chocolate allows oxygen to "pass through" whatever that means lol
Anyway, jokes aside, botulism isn't funny, so if anyone knows something I'd love to hear it!
updated by @lee2: 04/12/15 02:02:51AM