Does chocolate consumption lead to obesity?
  Specific foods do not cause obesity. Over-eating in general, along with inactivity, are the main culprits. If a person regularly eats more food than their body needs, they will store the excess energy as body fat. Chocolate is energy dense, which means it contains high levels of kilojoules for its weight - approximately 2,200kJ per 100g. Regularly eating energy-dense foods can be a fast way to gain excess weight, but it would be wrong to say that regularly eating chocolate will lead to obesity.

A person with a healthy diet and lifestyle can safely eat chocolate in moderation without fear of weight gain. Traditional Mexican cuisine uses dark chocolate in savory white meat and vegetable dishes. Chocolate eaten this way has a lower energy density (which is desirable if watching your weight) because it is being ‘diluted’ by the less energy-dense vegetables and meat. Some chocolates also contain oleic acid which helps raise your HDL (good cholesterol).
Does the consumption of chocolate-based products lead to tooth decay?
  It turns out that chocolate actually contains many things that are good for you; chocolate also contains antibacterial agents that assist in the prevention of tooth decay. Research has also shown that parts of cocoa bean, the main ingredient of chocolate, thwart mouth bacteria and stop dental decay.
Is the consumption of chocolates related to the out burst of Acne, how relevant is this fact?
  Over the past two decades, clinical studies have exonerated chocolate as a cause or exacerbating factor in the development or persistence of acne. In fact, many dermatologists doubt that diet plays any significant role in acne. With regards to acne, caused partly by the disbursement of the sebaceous gland and subsequently plugs the pores of the skin, this is in turn activated by a bacteria build up, generally during adolescence they will be an occurrence of acne due to the imbalance or change of hormones pattern. In addition to that, personal hygiene and cleanliness also plays an important role, there is no direct relation between acne and the consumption of chocolate products. There is also medical proof as that carried out by the Pennsylvania University that there is no relation with acne and chocolate consumption, also support from the FDA (American Food and Medical Authority) has scientific proof that there is no relation.
Is the consumption of chocolate in anyway related to overweight or obesity?
  In relation to obesity, basic food consumption is transferred to energy, however over consumption of food leads to the store of energy which translates to body fat, so that means excessive intake of food irrelevant to type will store body fats.
When consuming chocolate, would it lead to heatyness, and eventually nose bleeds?
  As for the consumption of chocolate-based products, it is referred to as being a food base of high nutrition value, and there is no relation of heatyness however in instance of over consumption the body is designed to cater to different circumstance which boils down to moderation, anything taken in too much is bad. Therefore we cannot associate heatyness to nose bleed, as there are many other factors that contribute to that symptom.
What is the whitish color or streaking that sometimes appears on chocolate?
  At the temperature of 25ºC (78ºF) or more, chocolate melts and cocoa butter in it rises to the surface. If this happens, you will see a whitish appearance on the surface of the chocolate known as cocoa butter "bloom." Ordinarily, this has no effect on quality. However, prolonged exposure of the chocolate to excessive heat may cause further discoloration of the product and loss of flavor.
How should we store chocolate after opening the seal?
  In order to preserve the chocolate after consumption immediately rewrap to ensure freshness and again store in cool and dry storage, it is also important to store the chocolate separately from any other strong smelling food stuff. After setting your chocolate product to room temperature, consume immediately to prevent what may look like ‘sweat’ forming on the outside of the surface of the chocolate. As to the storage of chocolate products again store in a cool and dry storage space.
Why are insects attracted to chocolate?
  Generally where there are food products there are always insects present. One of the attracting factors is the presence of sugar in chocolate products. Insects also seem to be attracted to the general scent of cacao.
How does your chocolate factory deal with hygiene management?
  With regards to health and cleanliness the factories these days are ultra modern in terms of their equipment and hygiene management systems. These facilities are also bound by regulations that control and enforce stringent rules and regulations include regular health checks on employees.