Hi binab 2019,
this is a hard to answer question w/o knowing the whole process.
We are a bakery and receive some truck-loads of chocolate every day. We are focussing on two suppliers but try to understand the whole chain back to the origin (mainly Africa). Where is the origin of your supply? SA? For SA I don't have any experience.
In minimum I would audit the chain to the supplier incl. 3rd party.
But I also visit (no full audit) from time to time the suppliers plants (and plantations) in the origin to better understand the supply chain.
In some cases blocks are prepared there and transported to Europe and melted. To some extent we are working with cooperative for own sourcing in the origin.
To this generated knowledge over years we have installed a process together with our long term suppliers incl. automatic and statistical sampling (30 x 25 g or 60 x 25g) during loading (-> PCR testing for Salmonella prior unloading).
I know that this is not applicable for everybody but should demonstrate that the risk related to "simple cocoa liquor" is complex.
e.g. Do you are aware on the mineral oil (MOSH/MOAH) topic in the US? In Europe it is a great issue. To solve such problems you have to dive very deep into the process from farm to your plant.
Rgds
moskito