>>The methods used to harvest and manage cacao beans result in the presence of lead in chocolate

There's an issue with cadmium in cacao (what comes from the plant, before it's been put through the 'dutching' process to become cocoa - and then becomes an ingredient in chocolate). The plant takes up any cadmium in the ground around it - and that cadmium is then incorporated in the cacao beans.

I've done a bit of research on this as I like to put cacao in my coffee. The soil in Latin America naturally has cadmium in it (and the soil in parts of Europe has it from amendments once used - but cacao isn't grown there). Africa is a good bet - or any cacao that is specifically grown in low-cadmium soil. I've been using Botanica Origins cacao, which is specifically low-cadmium and part of a project to reforest the Amazon River basin.

OK that's cacao - but I have yet to see a chocolate bar that mentions cadmium. Bright side for milk chocolate lovers: there's so little cacao in there that it's a much smaller dose. :-)