Dark chocolate is received as blocks and is not manufactured at the facility. It is considered ready-to-eat as received. There is no step identified in the manufacture of the moulded dark chocolate with almonds that will eliminate or reduce the risk of pathogen contamination in chocolate; therefore, the manufacturer should ensure that chocolate, almonds and other ingredients are free from pathogenic microorganisms (e.g. Salmonella spp.) before use. This may include obtaining certificates of analysis for each lot of chocolate received or conducting appropriate testing on incoming ingredients.