Yes and no. Cocoa powder can spontanteously combust when it reaches a temperature of 165 degrees Centigrade (or 329 degrees Fahrenheit). There is also the risk of dust explosion at a density of approximately 40g of cocoa powder per cubic meter of air. 

So, unless you plan to put an ounce of cocoa powder into a convection oven and turn it on “high” there’s not much risk. (Don’t try this at home, use only with adult supervision.)

AND THIS JUST IN ...

Dateline: Tuesday November 8, 2005

Fat in chocolate causes fire to still smoulder

BUTTERWORTH, MALAYSIA: The gutted storeroom at the chocolate-processing factory in Mak Mandin is still emitting smoke although the fire was brought under control within 12 hours after breaking out.

Butterworth fire station chief Supt Mohd Marzukhi Shaffie said the fumes could not be stopped easily as the cocoa powder, which contained fat, had aggravated the fire.

“Although the fire was brought under control in about 12 hours, the smoke has been prevalent for more than a day since it broke out at about 7am on Sunday.

“As we kept spraying water onto the factory’s affected area, the smoke kept growing.

“But, it is now very minimal,” he said in an interview yesterday.

On Sunday, some 300 tonnes of cocoa powder were destroyed when fire broke out at the chocolate factory, which had been closed since Oct 31 for Deepavali and Hari Raya.

The factory’s cocoa room and accounts office were damaged in the fire. No one was hurt in the incident.

Describing it as the biggest fire in the state this year, Supt Mohd Marzukhi said the 100-odd firemen and volunteer fire-fighters had a tough time because of thick smoke. 

Yesterday, 26 firemen and four officers were still at the scene spraying water to cool the building, as well as to remove the remaining bags of cocoa powder kept nearby. 

Previous Questions and Answers:

1. Some chocolates may "explode" and leak their fillings when transported at high altitudes - known as "the rocky mountain effect"
   Posted by soma  on  11/09  at  08:44 AM
2. David :: Yes, that's true but we're talking about very different phenomena. I have yet to encounter a problem with "the rocky mountain effect." Do you know the specifics in manufacture that lead to the pressure differential that leads up to this problem? Very thin shells or poor enrobing/molding technique. Is this more of a problem with liquid/creme fillings or ganaches and pralines? Thanks.
   Posted by  on  11/09  at  11:52 AM
3. I imagine that thin shelled liquid filled chocolates would be the most susceptible. It also could be a problem from days gone by when shipping was less sophisticated... it would be interesting to know if anyone has ran into this recently.
   Posted by soma  on  11/09  at  12:15 PM