Looking for peanut/nut free courverture
Posted in: Classifieds
I won't challenge the possibility of contamination in a manner in which you describe but this is prior to roasting/cracking/winnowing and even pressing or further down the line to refining/conching, right? Sacks of cacao likely post fermentation being contaminated. I believe that the heat produced during later processes (greater than 155 degrees) may actually destroy the antigen present in the protein that causes the reaction.I am the parent to a highly allergic child (6 on the RAST for peanut) and have done food challenges with both Chocoley and Belcolade prior to making truffles etc. at home and no reaction was noted in either case. Both of these companies provided a written statement as to their nut-free/peanut free policies to allow the test to go ahead.As a parent to an allergy sufferer, you can drive yourself insane wondering about this or that possibly happening. The only way to know for certain is to do your homework, ask questions and even then, test and observe, continually.