The Dark Side of the Chocolate. What We Really Want to Know About




Food Additives in Commercial Chocolates

 Along with the industrial revolution came the stripping of the medicinal properties in chocolate.

Many big chocolate manufacturers buy their cacao beans from those who use child labor in Africa. The Ivory Coast is where many (statistics vary from 30 % to 70 %) of the world’s chocolate comes from and where many big chocolate brands have their corporate offices. The Ivory Coast is known for child trafficking and children frequently go missing from the cacao plantations. According to the filmmakers of The Dark Side of Chocolate, which you can find on, one child laborer can be bought indefinitely for just 230 Euros. Although it is not legal, it is commonly practiced by those who try to maximize profits by using children. We must understand that the food industry is just a byproduct of the old world business paradigm, where profits rule the world leaving very little space for integrity or the concepts of “Oneness, Harmony and Love.”

We already know that cacao beans are expensive. They are not called “money on trees” for nothing. They require time and effort to grow, harvest, peel, ferment and then make ready for use. This long process expresses a certain energy that reveals the VV, intention and agenda of those involved in the process.  

This is a list of food additives that are being used in many commercial chocolate-like treats, and of which we have had our share by now if we are chocolate lovers. I include just a few.


Refined White Sugar

This is an unnatural, addictive substance produced by refining sugar cane or sugar beets (grown naturally?). It is literally a “dead substance.’” The human body struggles to handle it. This is what (one of the greatest websites to follow if you want the right education) has to say about it, “The damage it does is slow and insidious. It takes years before it ruins your pancreas, your adrenal glands, throws your whole endocrine system out of kilter and produces a huge list of damage.”

It causes diabetes, heart disease, and hypo/hyperglycemia. It is so addictive that it has been compared to cocaine.


Powdered Milk

This is a food substance that is used in most commercial chocolate-making to produce milk chocolate varieties. It blocks our ability to absorb life-saving antioxidants that can be readily available to us if we choose to consume our chocolates clean and raw. Taking this into consideration, the powder is made from the milk of cows that are fed genetically modified food. Add all the injections that these milk-giving animals receive during their lifetime, imagine (or research) how these animals have been treated while held in captivity, and you will have a good idea of the nutritional and VV of this powder.


BHA: Butylated Hydroxyanisole

This is a petroleum-derived preservative that many of us have difficulty metabolizing. There is proof that it causes health and behavioral changes.

 In “The Top 12 Harmful Food Additives” article it states, “This is obviously not added for the purpose of giving people cancer, but for some people, some of the time, there may be that risk.”

HFCS: High Fructose Corn Syrup

HFCS is a highly refined artificial substance that increases your LDL (bad cholesterol) and causes tissue damage. It is known to be the number one source of calories in the USA.

Mark Hyman, MD  in his article, “5 Reasons HFCS Will Kill You,” put it as it is, without sugar coating,When used in moderation, [HFCS]is a major cause of heart disease, obesity, cancer, dementia, liver failure, tooth decay, and more.”

Many doctors agree that HFCS is also the favorite food of cancer cells, which thrive on it.

There are many sweet lies about HFCS out there.

We must be clear about what we want: to be right and to defend what is cheap, or to find the way to harmony and health.


This is a gelling agent used in making commercial gummy candies. defines it this way, “Gelatin is a protein obtained by boiling skin, tendons, ligaments, and/or bones with water. It is usually obtained from cows or pigs.”



This is an emulsifier made from soy beans, which in turn means GMO, unless it says on the label “non GMO.”

A very comprehensive article, “Common Food Additives in Candy” says, “It

is used in chocolates to create a smoother texture and reduce the cocoa-butter

content.” It saves money for the manufacturer.


AAMP 4448

This has been introduced to chocolate-making as a non-GMO replacement of soy lecithin. It is ammonium photosphatide, which is produced from ammonia and phosphorylated fatty acids from rapeseed oil. According to, “It was approved by the FDA in 2007”  in order to achieve even more cost saving.


This is a white powder, made from the starch of corn, rice, wheat and potatoes. What we want to know, but are rarely if ever told, is how it was grown. It is used as a bulking agent… to add weight to the final product. It is yet another food additive that saves money for commercial chocolate makers. says, “Maltodextrin should be a subject of suspicion, because it is an unnecessary additive.”

Aspartame (E951)

This is an artificial sugar substance, frequently used in gums and candies, and is a neurotoxin that has been linked to kidney and brain tumors, multiple sclerosis, diabetes, lupus, fibromyalgia and mental confusion. This toxic poison can cause dizziness, headaches and nausea. speaks the truth to all those who are ready to hear it. Aspartame is “known to erode intelligence and affect memory.”

It is also an extremely weight-gaining substance. makes a good statement, “How FDA allows this remains a mystery.”

PGPR: Poliricinoleate

 According to, PGPR is a “yellowish, viscous liquid composed of polyglycerol esters from policondensed fatty acids extracted from castor oil. It may also be extracted from soy.”

 Chocolate manufacturers use it to reduce the cost of raw materials. takes us deeper into the chocolate rabbit hole. “The FDA deemed PGPR safe for humans… as long as you restrict your intake to 7.5 mg per kilo of your weight… Otherwise you are susceptible to liver enlargement.”

 The article, “Things You Probably Don’t Want To Know About Chocolate” on sums it up for us, “In many ways, the story of PGPR in chocolate is but a small chapter in a larger narrative about how convoluted our industrial food system has become. An alphabet soup of fillers and cheap ingredients that challenge the original definition of the product they seek to emulate, questionably sourced raw materials, and a cast of large corporations attempting to appeal to the lowest common denominator acceptable for human consumption to keep costs low and profits high.”

 According to the picture we have here our chocolate doesn’t actually contain much chocolate, just like food is not in our food!


Shellac is a wood polishing product found in candy.

The best explanation that anyone could ever give us I found on

“It is often used to give furniture, guitars and even AK-47s that special shine.”

“Shellac is derived from the excretions of the Kerria Lacca insect. The process is simple. They scrape that shit right off the tree. Unfortunately for you and your future enjoyment, this leaves little room for quality control measures to guarantee that the insects themselves aren’t scooped up also. Once that happens and it almost always does, the insect simply becomes part of the shellac making process, and the candy making process, and the candy eating process.”

  As we can see, most of ‘the old world’ chocolate bars are all made with unnecessary, and even damaging, ingredients.

Very smart business-wise. Terrific, in fact.

 Is it kind? Is it considerate or loving toward us, trusting human beings? Is it necessary? What does it do to our health? Those are the questions we better start asking, beloveds.