Safety and Quality of Locally Processed Dark and White Chocolate Bars: A Case Study of Small-Scale Industries in West Java, Indonesia

Artisanal chocolate manufacturing has grown rapidly in West Java, Indonesia, where food safety data remain scarce. West Java's volcanic soils contain naturally elevated cadmium, which cacao absorbs into the cotyledon regardless of processing, and micro-enterprises lacking validated HACCP systems and laboratory access raise microbiological and regulatory concerns. Sixteen chocolate bars (eight dark, eight white) from eight BPOM-registered West Java producers were analysed in triplicate (48 observations per parameter) between May and December 2025. TVC, TYMC, and Salmonella spp. were assessed by ISO methods, Pb and Cd by ICP-MS, and all producers roasted at ≥120°C for ≥5 minutes as their control point. A linear mixed-effects model treated chocolate type as a fixed effect and brand as a random effect. All samples met BPOM microbiological limits (TVC 2.5–4.0 × 10³ CFU/g; TYMC 1.2–8.5 × 10² CFU/g), with no Salmonella detected. Chocolate type significantly affected TYMC (dark > white; p = 0.003) but not TVC (p = 0.12), with significant brand variation (p < 0.001). All samples complied with BPOM cadmium limits, but Brand C white chocolate (0.105 ± 0.015 mg/kg Cd) exceeded the EU limit of 0.10 mg/kg; cocoa-solid content correlated strongly with Cd (r = 0.92, p < 0.05), confirming a volcanic-soil origin. West Java producers show strong microbiological safety and lead management, but cadmium management for white chocolate needs prioritising for EU markets. Findings are indicative given purposive sampling of eight brands; broader sampling and dietary exposure assessment are recommended.