Yes, Salmonella can potentially grow in chocolate. While it’s not common, chocolate’s composition—particularly its high sugar and low moisture content—typically inhibits bacterial growth. However, if chocolate comes into contact with contaminated equipment or ingredients during processing, there’s a slight risk of Salmonella contamination. Proper hygiene, sanitation, and adherence to safety protocols during production are crucial to prevent bacterial contamination in chocolate. I remember a case where Salmonella was found in some chocolate products due to contaminated raw ingredients, leading to recalls to ensure consumer safety. Always check for reputable brands and proper storage to reduce any potential risks.