Things you may like to know
There's no such thing as a stupid question. But maybe there is and it is perhaps more stupid not to ask. If you don't know something, just ask.
We have shown below, the 3 most common questions that customers have. The list is potentially endless. However, if you would like to know about our ingredients, production methods, or indeed where we are going on holiday, just drop us a line. We will always try and answer you by return.
1) How long does chocolate last?
Generally speaking, dark chocolate lasts up to 24 months, milk chocolate up to 18 months and white chocolate up to 12 months.
2) Should chocolate be stored in the fridge?
No. Chocolate easily absorbs odors of whatever’s in the refrigerator (strong cheese, chicken curry — you get the drift). Moisture in the fridge can also lead to something called “sugar bloom.” This is when the sugar rises to the surface and discolors the chocolate (which has no effect on flavor, but doesn’t look too appealing). So instead storing in the fridge, consider:
Store it in a cool, dry place. When chocolate is kept at a consistent temperature below 70°F (ideally between 65 and 68°F), and at a humidity of less than 55%, the emulsion of cocoa solids and cocoa butter will stay stable for months.
But even in a cool, dry place, you should remember that cocoa butter (the vegetable fat in chocolate) picks up the smell of whatever’s around it. So unless you want your goodies to taste like vanilla extract or garlic powder, keep them in a sealed box in a cool place.
3) Can I keep a box of chocolates for a few months?
No. We recommend that you eat your boxed chocolates with 2 to 3 weeks of purchase, to enjoy them at their best. Because we use cream, it is possible that the taste of the fillings will diminish beyond 3 weeks, thereby not allowing the best flavour to be had.