🍫 Fun (and slightly gross) fact: every time you bite into a chocolate bar, you’re basically getting a micro-dose of extra protein—courtesy of bugs and, occasionally, a rat hair or two. The FDA’s official guidelines say that in six separate 100-gram samples of chocolate, the average number of insect fragments can’t exceed 60, and no single sample can top 90. Rodent hair? The average must stay at one or fewer, with a hard cap of three per sample. Translation: a tiny bit of bug carcass or mouse fur is totally A-OK. Here’s why: cacao beans have to be fermented to develop all those yummy acids and esters that give chocolate its flavor. After fermentation, the beans are sun-dried in open air—think big outdoor patios instead of squeaky-clean labs. Out in the open, insects and the occasional curious rodent drop by, and later processing steps can’t remove every last speck. So yeah, that silky truffle just went from “guilty pleasure” to “accidental entomology lesson.” #ChocolateLovers #FunFact #FoodSafety