Introduction
Cocoa bean is obtained from the Theobroma cacao tree fruit and is
the source of the edible cocoa (fermented and roasted) used to prepare
chocolate and other manufactured products as cocoa powder, shakes,
etc.1 Food allergy to cocoa is a rare condition and
very few cases have been reported with an allergy
study.2 The risk of suffering an allergic reaction
after cocoa consumption in patients with food allergy, especially to
tree nuts, is not recognized.