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<DIV>This was a response I tried to post to a thread on Areivim ( Re: [Areivim]
Kashrus of Imported Chocolates ) but the moderator wants me to post this to
Avodah. so here it is:</DIV>
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<H3><FONT face="Times New Roman"><I>RZS wrote:</I></FONT></H3><FONT
face="Times New Roman">Even if it is a liquid, since when can one kasher with
liquids other<BR>than water?</FONT><BR>
<H3><FONT face="Times New Roman"><I>CM responds:</I></FONT></H3>
<DIV>While true according to many, your flat statement is a gross
oversimplification. See below:</DIV>
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<DIV>Kol Tuv</DIV>
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<DIV>Chaim Manaster</DIV>
<H3><FONT face="Times New Roman"><I>From <A
title=http://www.kashrut.com/articles/KashrutOfChocolate/
href="http://www.kashrut.com/articles/KashrutOfChocolate/">http://www.kashrut.com/articles/KashrutOfChocolate/</A></I></FONT></H3>
<H3><FONT face="Times New Roman"><I>Kashrus</I> of Chocolate –
<I>Kashering</I></FONT></H3>
<P><FONT face="Times New Roman">Besides dairy chocolate, many products are made
with <I>pareve</I> chocolate. Therefore, a company would need to <I>kasher</I>
the equipment if it wishes to make both dairy and <I>pareve</I> on the same
machinery.</FONT><A
href="http://www.kashrut.com/articles/KashrutOfChocolate/#36"><FONT
color=#0000ff face="Times New Roman">36</FONT></A><FONT face="Times New Roman">
Most of the production of chocolate does not require heat except the conch (see
above). Chocolate companies are unwilling to introduce water to the chocolate
machines, since it can potentially damage the product. An alternative may be to
run chocolate through the system once and consider it <I>kashered</I>. However,
this approach is a dispute among <I>poskim</I>.</FONT></P>
<P><FONT face="Times New Roman">The <I>Rama</I></FONT><A
href="http://www.kashrut.com/articles/KashrutOfChocolate/#37"><FONT
color=#0000ff face="Times New Roman">37</FONT></A><FONT face="Times New Roman">
says that one should not <I>kasher</I> with any liquid other than
water,</FONT><A
href="http://www.kashrut.com/articles/KashrutOfChocolate/#38"><FONT
color=#0000ff face="Times New Roman">38</FONT></A><FONT face="Times New Roman">
but <I>b’dieved</I> one is allowed to use “other liquids” to
<I>kasher</I>.</FONT><A
href="http://www.kashrut.com/articles/KashrutOfChocolate/#39"><FONT
color=#0000ff face="Times New Roman">39</FONT></A><FONT face="Times New Roman">
A pressing situation has the status of <I>b’dieved</I>.</FONT><A
href="http://www.kashrut.com/articles/KashrutOfChocolate/#40"><FONT
color=#0000ff face="Times New Roman">40</FONT></A><FONT face="Times New Roman">
Based on the above, some <I>kashrus</I> organizations permit a company to make
dairy and pareve chocolate on the same equipment after a <I>“kashering”</I> of
chocolate in between.</FONT><A
href="http://www.kashrut.com/articles/KashrutOfChocolate/#41"><FONT
color=#0000ff face="Times New Roman">41</FONT></A><FONT face="Times New Roman">
Those who do <I>kasher</I> with chocolate do not have to wait twenty-four hours
before <I>kashering</I>.</FONT><A
href="http://www.kashrut.com/articles/KashrutOfChocolate/#42"><FONT
color=#0000ff face="Times New Roman">42</FONT></A><FONT face="Times New Roman">
The opinion of the OU is that since chocolate becomes solid at room temperature
it may not be used for <I>kashering</I>.</FONT><A
href="http://www.kashrut.com/articles/KashrutOfChocolate/#43"><FONT
color=#0000ff face="Times New Roman">43</FONT></A><FONT face="Times New Roman">
This applies even if one were to follow those opinions that permit
<I>kashering</I> with other liquids.</FONT><A
href="http://www.kashrut.com/articles/KashrutOfChocolate/#44"><FONT
color=#0000ff face="Times New Roman">44</FONT></A><FONT face="Times New Roman">
Therefore, their policy is to have two separate systems for <I>pareve</I> and
dairy chocolate.</FONT><A
href="http://www.kashrut.com/articles/KashrutOfChocolate/#45"><FONT
color=#0000ff face="Times New Roman">45</FONT></A><FONT face="Times New Roman">
Many other <I>kashrus</I> agencies follow this opinion.</FONT><A
href="http://www.kashrut.com/articles/KashrutOfChocolate/#46"><FONT
color=#0000ff face="Times New Roman">46</FONT></A></P>
<P><FONT face="Times New Roman"></FONT></P>
<P><A name=37><FONT face="Times New Roman">37</FONT></A><FONT
face="Times New Roman">. O.C. 452:5, Shulchan Aruch Harav 28, Aruch Ha’shulchan
19. For those who are lenient to <I>kasher</I> with “other liquids” refer to Pri
Chadash 452:5, Kaf Ha’chaim 452:58, Hagalas Keilim page 226:footnote
1.</FONT></P>
<P><A name=38><FONT face="Times New Roman">38</FONT></A><FONT
face="Times New Roman">. Refer to Mishnah Berurah 25.</FONT></P>
<P><A name=39><FONT face="Times New Roman">39</FONT></A><FONT
face="Times New Roman">. Rama ibid, Shulchan Aruch Harav ibid, Mishnah Berurah
26, Shar Ha’tzyion 29, Aruch Ha’shulchan 19, Igros Moshe Y.D.</FONT></P>
<P><A name=40><FONT face="Times New Roman">40</FONT></A><FONT
face="Times New Roman">. Refer to Shulchan Aruch Y.D. 108:3, Melamed L’hoyel
O.C. 1:96. See V’Yan Yosef Y.D. 38.</FONT></P>
<P><A name=41><FONT face="Times New Roman">41</FONT></A><FONT
face="Times New Roman">. Included in this are the <I>Badatz</I> of
<I>Yerushalayim</I> and other European <I>hechsherim</I> (The Laws of Pesach: A
Digest 2006 page 592, opinion of Dayan Westheim Shlita). Shufra Chocolate only
manufactures pareve chocolate and do not</FONT></P>
<P><A name=have page 594) (Ibid plant the in dairy><FONT
face="Times New Roman">have dairy in the plant (Ibid page 594)</FONT></A><FONT
face="Times New Roman">. Schmerling is kashered with water or libun (fire) (Ibid
page 594).</FONT></P>
<P><A name=42><FONT face="Times New Roman">42</FONT></A><FONT
face="Times New Roman">. Mesora 7:page 75:6. Those who eat from companies who
use chocolate as kashering do not have to wait after eating meat before eating
this chocolate (Mesora 7:pages 74-75).</FONT></P>
<P><A name=43><FONT face="Times New Roman">43</FONT></A><FONT
face="Times New Roman">. Refer to Igros Moshe Y.D. 1:60 (end). See Mishnah
Berurah 452:26.</FONT></P>
<P><A name=44><FONT face="Times New Roman">44</FONT></A><FONT
face="Times New Roman">. OU document I-14:page 4.</FONT></P>
<P><A name=45><FONT face="Times New Roman">45</FONT></A><FONT
face="Times New Roman">. As expressed in the Manual for the Chocolate Industry
(OU) page 3, OU documents K-63 and K-91.</FONT></P>
<P><A name=46><FONT face="Times New Roman">46</FONT></A><FONT
face="Times New Roman">. Such as the KOF-K, and Star-K.</FONT></P></DIV>
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