Frequently Asked Questions

No minimum orders. Products are available in 2 lb bags, so you can order a single bag to test a product or as many as you need.

You can place as many online orders as you need. For larger quantities over 110 lb (50 kg), you can request a quote through our Bulk Orders program for volume pricing and customized shipping.

For larger quantities, our Bulk Orders program offers volume pricing, pallet and LTL shipping, recurring supply agreements, and dedicated account support. Request a quote and we'll work with you on volume, pricing, and delivery.

Yes. You can reorder products anytime through our online store. For larger volumes, our Bulk Orders program also offers customized arrangements based on your volume and schedule.

Yes. Restaurants, pastry teams, gelaterias, bakeries and food manufacturers can order directly through our online store in any quantity. For larger volumes, our Bulk Orders program offers volume pricing, customized shipping, recurring supply, and dedicated account support.

A curated selection of four products from our chocolate and cocoa collection, with 4.23 oz of each—enough for meaningful testing, not just tasting. Each kit includes Dark Chocolate 55%, Dark Chocolate 60%, Dark Chocolate 70% and Cocoa Powder.

The Discovery Kit is 50% off the regular price for first-time Creators. Additional kits are available at the regular price. Discovery Kits ship free within the continental United States.

Yes. The 50% discount is limited to one kit per customer. Additional kits can be purchased at the regular price. Full-size products can be ordered in 2 lb bags.

Our professional range includes Milk Chocolate 43%, Dark Milk Chocolate 49%, Dark Chocolate 55%, Dark Chocolate 60%, Dark Chocolate 70%, Dark Chocolate 80%, Alkalized Cocoa Powder, and Cacao Nibs. You can also explore the range through our Discovery Kit.

Our products are available in convenient 2 lb (0.91 kg) bags. Larger quantities are available through our Bulk Orders program.

Yes. Technical sheets are available for every product and include composition, working parameters, storage, and other product specifications. Contact us and we will send them to you.

Couverture is chocolate with a high cocoa butter content, formulated to melt cleanly, temper predictably and set with snap and shine: the standard for bonbons, enrobing and molding. Our couverture chocolate range is built for exactly that work.

The format, not the intent. Both are pre-portioned pieces that melt fast and evenly, so you are not chopping blocks before every batch. Our chocolate melts and chocolate melting wafers are real couverture: they still require tempering, and they reward it.

Milk chocolate is offered at 43% and 49%, and the dark range at 55%, 60%, 70% and 80%. 70% cacao dark chocolate is the professional workhorse: balanced enough for ganache, bonbons and truffles, strong enough to carry through a baked or frozen application.

In practice, cacao refers to the bean and its minimally processed derivatives (nibs, mass, cocoa butter), while cocoa usually refers to the powder left after most of the cocoa butter is pressed out. On our labels the percentage is cacao: the total of cacao solids plus cocoa butter in the finished chocolate. Cocoa powder is the pressed, low-fat form of the same bean.

Milk Chocolate 43% and Dark Milk Chocolate 49% contain milk and sunflower lecithin, and may contain traces of nuts. Dark Chocolate 55%, 60% and 70% contain soy lecithin and may contain traces of milk and nuts. Our Alkalized Cocoa Powder is free from the major allergens identified by the FDA. Always check the label and technical sheet of the product you are using.

Dark chocolates and cocoa powder have a shelf life of 24 months from the date of manufacture, and milk and dark milk chocolates 18 months, when stored under the recommended conditions.

Yes, for anything that should set with snap and shine: bonbons, bars, enrobing, molding and decoration. Melts and wafers speed up the melting step; they do not remove the tempering step. Our full method guide covers seeding, tabling and machine tempering: how to temper chocolate.

For anything where the chocolate is bound into something else, tempering is irrelevant. Cookies, brownies, cakes, ganache, frosting, mousse, ice cream bases and inclusion work all take gently melted chocolate straight from the bowl. Temper only when the chocolate has to set on its own and be seen: bars, bonbons, enrobing, molding and decoration.

Working parameters differ by product and are listed on each technical sheet and product page. Follow the parameters for the specific product you are using.

A 70% couverture is the standard starting point for dark chocolate truffles: enough cocoa solids to hold flavor against cream and enough cocoa butter to shell cleanly. For a softer center, move to 55% or 60%. Our milk chocolates, 43% and 49%, also work well in ganache.

For gelato and ice cream, we recommend Dark Chocolate 55%, 60% and 70%, as well as Cocoa Powder. For hot and cold beverages, all of our chocolates and our Cocoa Powder work well.

That is bloom: either fat bloom from a broken temper or poor storage, or sugar bloom from moisture. The chocolate is safe to use in baking and ganache, but it will not set with gloss until it is re-tempered.

Venezuela, from farms we own and operate. We control cultivation, fermentation, roasting and chocolate production, which is what makes complete traceability and lot-to-lot consistency possible.

Yes. Every lot traces back to origin, and that traceability is documented rather than asserted.

Because consistency is a supply-chain property, not a tasting note. When the same farms, the same fermentation protocol and the same roast profile stand behind every batch, your recipe behaves the same way in March as it did in October.

Because the cost sits in the bean and in the control around it. Grocery-brand chocolate is blended from bulk commodity cacao bought on the open market, where the origin changes with the harvest and the price. Ours is grown on farms we own in Venezuela, fermented and roasted to our own protocol and traced by lot. What you are paying for is flavor that repeats batch to batch and a supply chain that can answer a question, both of which end up in your finished product.

For standard online orders shipped within the continental United States, orders of $150 or more ship free and orders under $150 ship at a $13 flat rate. The $150 threshold is calculated on the merchandise subtotal after discounts and before applicable taxes. Discovery Kits always ship free. These rates do not apply to Bulk Orders, whose freight is quoted separately based on order size, weight, destination and delivery requirements.

Orders are typically processed within 1–3 business days; orders placed on weekends or holidays begin processing on the next business day. Delivery times vary by destination, carrier and shipping method, and any estimated delivery date shown at checkout is an estimate, not a guarantee. Because chocolate is temperature-sensitive, we may adjust the shipping date or method to keep orders from sitting in transit over weekends or during extreme weather.

Our standard online shipping rates apply to orders shipped within the continental United States. For other destinations, please contact us before placing your order.

Chocolate is sensitive to heat. During periods of high temperatures, we may use protective packaging, adjust shipping schedules or take other reasonable measures to protect product quality. Please make sure someone can receive the shipment promptly, move the products to appropriate storage after delivery, and do not leave delivered chocolate outdoors or in direct sunlight.

Store it in a cool, dry place at 16–20 °C (61–68 °F) with humidity below 70%, sealed, away from strong odors and out of direct light. Chocolate absorbs aromas readily and blooms when it is stored warm or moves through sharp temperature swings. Do not refrigerate uncovered.

Contact us within 48 hours of delivery with your order number, a description of the issue, and photographs of the affected product and of the shipping packaging and label. Once we review and approve the claim, we may replace the affected product, issue a store credit or refund the affected product. Please do not send any product back unless we specifically request it.

If you believe a product has a quality or manufacturing defect that was not apparent upon delivery, contact us within seven (7) days of delivery with your order information, a description of the issue and supporting photographs. We may ask for the lot number, storage conditions and how the product was handled or used.

Because chocolate is a food product whose quality depends on proper handling, transportation and storage, all sales are final and we do not accept conventional returns or exchanges once an order has been delivered. This includes changes of mind, products ordered incorrectly, personal taste or preference, and products improperly stored or handled after delivery. Discovery Kits and promotional products are final sale, except when they arrive damaged, defective or incorrect. If there is a legitimate problem with your order, we will work with you to make it right; see our Return & Claims Policy for details.

All bulk and wholesale sales are final. When receiving a pallet or LTL freight shipment, inspect it at delivery and note any visible damage, shortage or discrepancy on the carrier's delivery receipt or Bill of Lading (BOL) before accepting it. Claims for visible freight damage, shortages or incorrect products must reach us within 48 hours of delivery, and quality or manufacturing claims within 7 days, with photographs and supporting documentation.