FAQ

Q: Do you take custom orders?

A: Yes! I am able to match custom colors and flavors with your event. Message me for specifics and details on how to customize your request :-) 


Q: What is the best way to store my chocolate?

A: Chocolate is best stored in a cool, dry (!!) and dark place. This means away from light and any heat source, around 60ºF - 70ºF. High temps can of course cause the chocolate to melt, while low temps (like the refrigerator) can alter the texture and flavor.


Q: How long does chocolate last?

A: I recommend that my 2- ingredient chocolate (dark chocolate with no toppings or inclusions) is eaten within a year if stored properly. White and milk chocolate I recommend consuming within 6 months due to the milk powder in both. All other mendiants/ bark with inclusions or toppings are best consumed within 2 months to ensure optimal flavor. Bonbons 3-4 weeks shelf life.


Q: How do you ship chocolate in the summer?

A: During the summer months/ if you live in a hot place I mail the chocolate with insulation packaging, an ice pack and priority shipping to ensure that it doesn't arrive like chocolate milk ;-) 


Q: What are cocoa nibs?

A: The cocoa bean has 3 parts: the nib, the radicle, and the husk. Nibs are what makes chocolate- chocolate. Where all of the flavor comes from. How the beans were roasted, the fermentation and drying proecss, along with the geography and climate of the cocoa tree dictate the flavor of the nib!