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, hotel groups, bakeries, pastry teams, gelaterias, and food manufacturers can buy wholesale through our Bulk Orders program, with 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.

A curated selection of four products of our chocolate and cocoa collection, with 4.23 oz of each, enough for meaningful testing, not just tasting. Each kit contains four products selected from our chocolate, cocoa powder and cacao nibs range.

The Discovery Kit is $59.99 and includes four products, 4.23 oz each. Discovery Kits ship free within the continental United States.

Kits are limited to one per order. Once you have chosen your chocolate, 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. You can request them from the product page or contact us.

Yes. Our chocolates are professional couverture chocolates formulated with high content of cocoa butter for smooth melting, reliable tempering, and a clean finish. They are ideal for bonbons, enrobing and molding. Our couverture chocolate range is built for exactly that work.

They are essentially the same, small pieces of chocolate designed to melt quickly and evenly without chopping. Our chocolate melts and chocolate melting wafers are real couvertures: they still require tempering, and they reward it.

It depends on your application and the flavor profile you want. Our range goes from 43% Milk Chocolate to 80% Dark Chocolate, giving you different levels of cacao intensity, sweetness, and richness. 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.

Yes. Our range is designed for professional applications including pastry, baking, bonbons, ganache, molding, enrobing, gelato, ice cream, and beverages. Different products perform best for different applications, so use our application guide or contact us for a recommendation.

In practice, cacao generally refers to the bean and its derivatives (nibs, mass, butter), while cocoa usually refers to the cocoa powder made by pressing much of the cocoa butter from the cacao. On our labels the cacao percentage represents the total of cacao content in the finished product.

Milk Chocolates contain milk and sunflower lecithin, and may contain traces of nuts. Dark Chocolates 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 product label and technical sheet for the most current allergen information.

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

Yes, for applications where the chocolate needs to set with snap and shine, such as bonbons, bars, enrobing, molding, and decoration. Melts and wafers make melting easier, but they still require tempering. For step-by-step instructions, see our guide to tempering chocolate.

You generally don’t need to temper chocolate when it is incorporated into another preparation, such as cookies, brownies, cakes, ganache, frosting, mousse, or ice cream. Tempering is primarily needed when the chocolate sets on its own and the final appearance and texture matter.

Working temperatures vary 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, our Dark Chocolate 55%, 60% and 70%, as well as Cocoa Powder, are excellent options. For hot and cold beverages, all of our chocolates and our Cocoa Powder work well, depending on the flavor and intensity you want.

This is usually a chocolate bloom. Fat bloom can result from improper tempering or temperature changes, while sugar bloom is typically caused by moisture. Bloom affects the appearance and texture of the chocolate and can often be corrected by melting and properly tempering it again.

Our cacao comes from Venezuela, including cacao grown on farms we own and operate. We manage the process from cultivation and fermentation through roasting and chocolate production, giving us greater control over quality, traceability, and consistency.

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

Origin influences flavor, aroma, and character, but it also matters for consistency. By managing cacao from the farm through fermentation, roasting, and chocolate production, we can maintain greater control from one lot to the next.

Our difference begins at origin. We work with exceptional Venezuelan cacao and manage the process from farm through chocolate production. This gives us greater control over flavor, quality, traceability, and consistency, so you know where your chocolate comes from and how it will perform.

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. Bulk Order freight is quoted separately based on volume, 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.

We currently offer standard online shipping within the continental United States. For other destinations, please contact us before placing your order.

During warm weather, we may use protective packaging, adjust shipping schedules or take other reasonable measures to protect product quality. Once delivered, please bring your order indoors promptly, and store it under the recommended conditions. Chocolate is sensitive to heat.

Store it in a cool, dry place at 61–68 °F (16–20 °C) 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 your 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 also 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 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. If your order arrives damaged, defective, melted beyond usable condition, or incorrect, contact us and we’ll 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.