FAQ

Do I need to refrigerate the chocolates? No! Room temperature (60-72f) and out of direct sunlight is perfect. excessive moisture will cause Your chocolate to condensate in the fridge and that can cause sugar bloom - migration of sugar crystals - and give the chocolate a discolored appearance. It’s 200% safe to eat, but it looks ugly. chocolate is also a great absorber of stray smells, anything fishy, garlicky, or otherwise aggressively smelly, in your fridge, can be absorbed by the chocolates, giving them an off flavor.

what is the shelf life of your chocolate? for optimal freshness, we recommend the chocolates are eaten withing 2-3 weeks of purchasing them.

Can I fix chocolates that have started to melt? not really. If you take them out of whatever environment caused them to melt (hot weather, direct sunlight) and stick them in your fridge or freezer briefly, they will re-solidify. They won’t look very nice (see previous fridge storage question) but you can definitely still eat them.

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 and cocoa butter, but most of the ganache and caramel fillings use heavy cream and butter. there are currently five dairy free options in the case and honeycomb toffee is dairy free.

Is your chocolate Peanut and Tree Nut-Free? Some of it i. however I regularly use both peanuts and tree nuts. My nutty toffee has almonds, pistachios, and pecans inside of it, and I make peanut butter filled bonbons every so often. My kitchen is not nut-free and so I cannot 100% guarantee that there is no cross-contamination, even if we try our hardest to prevent it.

What kind of dark chocolate is it? depends! we use a delicious 62% blend for anything coated in chocolate, but our fillings all vary based on the flavor profile of the chocolate and our chocolate bars vary as well.

where is your chocolate from? a two part answer - the cacao beans are from various places and are outlined in the bonbon/chocolate bar description, most popular are Venezuela, Ecuador, Caribbean, Madagascar. The chocolate itself is from Valrhona, a french chocolate making company.

is your chocolate sustainably produced? Valrhona is a great company actively working towards meeting the highest social and environmental standards. they are a certified b corp, actively working on traceability, carbon neutrality, and improving the living and working conditions of farmers. Learn more on valrhona’s website.

How do you make them so shiny? Lots of love! Each mould 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 - check out this video to see the process!

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 70f and you have a tent to provide shade, then you’ll be in the clear.