To be peanut free or not be peanut free? That is the question.

I got a call today from a possible client as to making a peanut free cake due to an allergy of a family member.  I thought of the most common ingredients used such as flour, sugar, etc. and my initial thought was that it shouldn't be difficult.  After speaking to the client to be, I was surprised to find that most chocolates are made in facilities where these products can come into contact with peanut products.  It was a new bit of information I wasn't fully aware of.  I've read about this but never actually went out of my way to research the information.  The same issue occurs with some vanilla extracts.  I went on a hunt and was able to find chocolate that is guaranteed to be peanut free and I'm going to make my own vanilla substitute using an actual vanilla bean and this should result in a delicious/peanut free cake.  Tonight I bake and test it out!