Recently I've enjoyed putting a couple squares of Lindt dark chocolate into my morning bullteproof coffee. the other day I ran out and substituted some high quality baking cocoa instead. It tasted just as good, and the powder is much cheaper than buying bars of chocolate. I would keep doing this, but I wonder as to weather being in powder form would make the cocoa more susceptible to mold. I would like to save some money, but I want to make sure i'm not getting a daily dose of mycotoxins in the coffee that's supposed to make me feel bulletproof. Does anyone know if cocoa powder often contains mold? Is it all cocoa powder? If not all, what's a good source?