Baker\'s Unsweetened Chocolate? - Peanut Allergy Information

Baker\'s Unsweetened Chocolate?

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Do you use it in recipes? Do you consider it safe?



On Mar 14, 2001

I use it and I consider it safe for my PA son. If you go to the Manufacturers discussion on these boards, I pulled up a discussion about Baker's chocolate--it should be somewhere near the top of the list if you want to take a look.

On Mar 15, 2001

Hi Wilton,

This is going to sound "extreme" maybe, but since we found out about Wade's allergy about a year and a half ago, I have not used "any" chocolate in baking other than unsweetened cocoa powder. I have not called any of the chocolate manufacturers but just felt that it posed too great a risk.

I have, however, purchased chocolate chips from the Vermont Nut Free Chocolate Co. and used them in baking. A little $$ given that I'm in Canada and our $ is worth so much less than the US $ but well worth it for my piece of mind.

I've been wondering if there is some kind of equivalency chart in a cook book somewhere that would tell me how much cocoa to use to replace unsweetened chocolate in a recipe?

Does anyone know?


Katiee (Wade's mom)

On Mar 15, 2001

On my container of Hershey's Cocoa:

3 Level Tablespoons of Cocoa + 1 Tablespoon of Shortening or Oil = 1 Square (1 ounce) of Unsweetened Baking Chocolate


I make homemade brownies often with this formula and they taste great. I also use it for Devil's food cake.

On Mar 15, 2001

I called on February 26 to see if Bakers unsweetened chocolate was made on peanut/tree nut free equipment and I'm still waiting for a call back.

On Mar 15, 2001

Thank's for the information Margaret. I have a choc. cake recipe (a family favourite) that calls for unsweetened cocoa but I had not used it in other recipes that called for chocolate.


Katiee (Wade's mom)

On Mar 28, 2002

maybe i will just make my own baking chocolate with hershey's cocoa, but then that may not be safe.

what do you all know about hershey's unsweetened baking chocolate? or do you use the Baker's one?

On Mar 28, 2002

For those of you in Toronto who want nut-free chocolate chips, the specialty food shop at the Hospital for Sick Children sells Vermont Nut Free products including chocolate chips.

As for Baker's chocolate, I have always used Baker's unsweetened chocolate. A month or two ago I emailed Kraft Canada to verify that Baker's chocolate is safe and was informed that it is manufactured in a nut-free facility.

Here is my response from Kraft Canada:

"Thank you for your recent e-mail.

If there is a risk of peanut contamination in the product, then this will be included in the ingredient line as you have indicated. The BAKER'S chocolate and Refrigerated JELL-O Products are manufacturered in nut-free facilities. I hope this helps.

Please visit us again soon.

REF#: 15568755-1

Kraft Kitchens Canada"

On Mar 28, 2002


Originally posted by erik: [B]The BAKER'S chocolate and Refrigerated JELL-O Products are manufacturered in nut-free facilities. B]

Do the refridgerated Jello products include their puddings? I was under the impression from this board that someone had reacted to them sometime. Am I incorrect? I'd like to be. Also, don't they make peanut butter versions of their pudding?


On Mar 28, 2002

when I called Krafts to ask about Bakers chocolate (called phone # on wrapper) I was told that the chocolate was NOT made on a dedicated line, but the lines were thoroughly cleaned, etc.

On Mar 30, 2002


Yes, the refrigerated Kraft products does refer to their refrigerated puddings (I had asked specifically about them and Bakers chocolate). I was told by Kraft that these are made in a nut free facility.

As for the non-refrigerated puddings, I never asked Kraft Canada about them since I don't eat those (only eat the refrigerated ones) but I have never seen any Kraft pudding with peanut ingredients. And I have never had a reaction to any Kraft pudding.

As for Baker's chocolate, Kraft Canada emailed me that it is a nut-free facility so I believe it is safe. I have found Kraft Canada to be allergy aware. Here is an excerpt of an article posted on the CANOE news site. This only refers to Kraft Canada.. (NOT Kraft USA): [url=""][/url]

"On the Kraft side, we've taken some very significant steps in plants where we do have nuts to make sure that there is virtually no risk of cross-contamination, even looking at ventilation systems," Nadeau said.

"For instance, (at) our Mount Royal plant in Montreal, which makes peanut butter but which also makes other types of product, we've made significant investments over the past maybe five to six years to make sure there is no cross-contamination."

The food industry uses a procedure called Hazard Analysis Critical Control Points, or HACCP, and aims for certification by the Canadian Food Inspection Agency.

"Individuals working in a plant where you do have nut-free production lines all receive training with respect to cross-contamination," Nadeau said.

"So that if they go into an area that's a nut-free area, they have to do certain things to make sure their shoes are clean, their hands are clean, their clothes. Because they are aware that it doesn't take a whole lot (for an allergen to cause a reaction)."

For your own comfort level, you can go to the Kraft Canada page at [url=""][/url] and click on the "Ask Us" tab and send an email asking whether the Bakers chocolate is made in a peanut-free environment. It would be interesting to see if others receive the same reply as me.

If anyone does have a reaction to Bakers chocolate or Kraft puddings they should definitely post the information.

Have a good weekend [img][/img]

On Mar 30, 2002

Erik, thanks for the info about Jell-o products. Unfortunately, I hadn't realized from your earlier message that you were talking about the Canadian version of these products, even though you had clearly stated so a few times. Duh!

I assume the American version of the pudding is unsafe. It seems that Canadian manufacturers are so much more aware of food allergies than are their American counterparts!

Thanks again for the information, Debbie

[This message has been edited by DRobbins (edited March 30, 2002).]

On Mar 30, 2002

Hi Debbie,

That's ok.. it is always confusing since products can be different in the USA compared to Canada. For example, the Canadian Kit Kat is made by Nestle in a nut-free factory, but the US Kit Kat is made by Hershey and may contain nuts.

So it sounds like the puddings may not be safe, but maybe someone will contact Kraft USA to verify. Have a good weekend [img][/img]