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.