Do I need to refrigerate the chocolates? No! Room temperature and out of direct sunlight is perfect. Your chocolate will condensate in the fridge and it can cause sugar bloom - migration of sugar crystals - and give it a discolored appearance. It’s 200% safe to eat, but it looks ugly.

I have an outdoor wedding reception- will it be too hot for chocolate? Depends! chocolate prefers a cool, dry atmosphere with low humidity - perfect for Missouri! Just kidding, but if the weather is below 75 degrees (preferably 70) and you have a tent to provide shade, then you’ll be in the clear.

Can I fix chocolates that have started to melt? Kindof. If you take them out of whatever environment caused them to melt (hot weather, direct sunlight) and bring them into an ideal, cool, environment, they will resolidify, but they won’t look quite the same, unfortunately.

Is your chocolate Gluten-Free? Yes…and no. The chocolate itself is Gluten-Free, however sometimes I use wheat based products in the fillings. When I do it is clearly labeled, however I am not working in a certified Gluten-Free kitchen.

Is your chocolate Dairy-Free? My dark chocolate is Dairy-Free! It’s just cacao and sugar, but the ganache and caramel fillings use heavy cream and butter. I’m working on a Dairy-Free/vegan line of fillings! Stay tuned.

Is your chocolate Peanut and Tree Nut-Free? Some of it is, however I regularly use both peanuts and tree nuts. My nutty toffee has almonds, walnuts, and pecans inside of it, and I make peanut butter filled bonbons every few months. My kitchen is not nut-free and so I cannot guarantee that there is no cross-contamination.

What kind of dark chocolate is it? I use 66% dark chocolate Grand Cru Blend made of the finest beans from small plantations in the Caribbean islands. It’s a very mild dark chocolate that’s a little fruity and a little nutty.

How do you make them so shiny? Lots of love! Each mold is hand polished, buffed within an inch of its life, to make sure there are no smudges or crumbs left behind. Then they are each hand painted with a cocoa butter food colorant, before adding the chocolate and the filling. A lot of time and love goes into each individual chocolate - I hope you enjoy it!

Can you teach me how to make chocolates? Unfortunately I’m not providing any classes yet but I’m working on an outline for some and hopefully will be soon!