Technical Support for Applications Shipping and Transportation Health What is the difference between a chocolate maker and a chocolatier? A chocolate maker is someone who buys cocoa beans and then performs all the steps to make the finished chocolate. A chocolatier buys and re-melts chocolate that has already been produced to make candies, flavored bars, etc. What is artisanal bean-to-bar chocolate? Bean-to-bar chocolate manufacturers are those that make chocolate from raw cocoa beans through the process of roasting, cracking and winnowing, refining, and conching. This contrasts with most other large-scale chocolate manufacturers, which make chocolate from semi-finished ingredients such as cocoa mass. Chocolate makers also often distinguish themselves from chocolatiers, which melt store-bought couverture, mold them into various shapes, and make a ganache. How should Franceschi chocolate be stored? Our preservation advice: For finished products (tablets and coatings) Reception storage conditions: Keep the boxes tightly closed, in a dry place between 16 and 20°C, and away from light (which causes fatty materials to become rancid). Products with milk, praline, and nut decorations are particularly sensitive. Can I eat chocolate after the date on the package? We guarantee that our products, preserved according to our instructions, will maintain their organoleptic characteristics (appearance, taste, texture) optimally and will not suffer any changes until the indicated expiry date. We cannot guarantee the preservation of the organoleptic characteristics of our products after this date. How should chocolates made with Franceschi chocolate be stored? These products can be stored at 16 °C, just like any other type of bonbon. However, Franceschi recommends storing them at 4°C: Upon receipt, store the chocolates at 4°C in their original packaging with the protective foil intact. Before displaying in a display case at 16°C, leave the chocolate box with its protective film at room temperature for about 3 hours. What do the percentages on the Franceschi chocolate boxes mean? Simply put, the cocoa percentage is the number of cocoa beans in the chocolate, including both the mass and the added cocoa butter. % cocoa + % cane sugar = 100% real chocolate*. *May contain sunflower lecithin When you see a number like 70% cocoa in a dark chocolate bar, it means that 70% of what is in that bar comes from the cocoa bean as chocolate liquor and added cocoa butter. The remaining 30% is mostly sugar. What is lecithin, and why is it used in chocolate? Lecithin is an emulsifier used in very small amounts in most chocolates to control the flow properties of melted chocolate. Lecithin is the phospholipid fat portion, most commonly from sunflowers or soybeans. Phospholipid chemistry helps facilitate fluid interactions between cocoa butter and non-fat ingredients such as sugar. This helps the chocolate flow more easily in the melted state, making it generally easier to work with. Sunflower lecithin has been used in Franceschi chocolates since 2017. Based on customer requests, some Franceschi chocolates continue to use soy lecithin. Please refer to the Ingredients Declaration for specific product information. Are your chocolates kosher? Yes, all of our chocolates are kosher. Are there any additives or preservatives in Franceschi chocolates? No, 100% real chocolate does not need additives or preservatives, so we do not use them. What is the shelf life of your chocolate products? The shelf life of chocolates is usually limited due to changes in flavor and texture and depends on the storage conditions. The typical shelf life for milk chocolates is 12 to 18 months. Bitter chocolates generally have a shelf life of eighteen to 24 months when stored tightly closed in a cool, dry area (60 to 70°F, no refrigeration) away from other odors. What is the proper way to store chocolate? Chocolate is best stored at cool room temperature (60-70°F), well wrapped to avoid moisture, and away from highly perfumed foods or aromatic products that the chocolate could absorb. Chocolate is a stable product that does not require refrigeration. Ideally, it should not be refrigerated as this will change the appearance of the chocolate. In particular, the condensation that forms when it is removed from the refrigerator causes sugar to bloom on the surface of the chocolate. Why does my chocolate look white and cloudy and/or taste like chalk? The whitish surface appearance is chocolate bloom and is cocoa butter or sugar that has migrated and recrystallized to the surface of the chocolate. Although the bloomed chocolate may have lost its smooth, uniform appearance, and there may be a change in texture and mouthfeel, the chocolate can still be consumed. For more information on chocolate bloom, see "What is fat or sugar bloom in chocolate?" What is "blooming" in chocolate, and is it still possible to use chocolate? The most common cause of "blooming" is that the cocoa butter in the chocolate migrates to the surface when the chocolate is exposed to warm temperatures and then cooled, when the chocolate is not well tempered, or when other fats (such as nut oils from a nut-based filling) are present. Oils from a nut-based filling). While not visually appealing, it will disappear when the chocolate is melted and retempered. White spots on the surface of the chocolate can also occur when moisture gets into the chocolate, from water left in the candy molds, or from condensation that can occur when a double boiler is used to melt chocolate or when chocolate is moved from a cold environment (refrigerator) to a warmer environment. We call this sugar blooming, and the appearance is usually grainier and powderier compared to cocoa butter blooming. As a quick test to determine the type of blooming, if the white blooming does not melt to the touch, it is sugar blooming. If the white blooming melts to the touch, you are most likely looking at cocoa butter blooming. Chocolate affected by any blooming is still safe to eat and can be used in your kitchen for baking and candy making. What is the difference between Praliné and Gianduja? The "classic" praline is made with sugar syrup and almonds, which are caramelized together before being ground to the required fineness; gianduja is made with hazelnuts, sometimes almonds, which are roasted and peeled, then mixed with icing sugar before being ground to a fine paste to which chocolate is added. What is your refund/exchange policy? If you are not satisfied with our products or services for any reason, please let us know, we love your feedback, and it helps us to improve. Whenever you have a good reason to request a refund or replacement, we will resolve it. Do you offer subscriptions? Not yet! We're working on it for 2023! Check back then... Where is my nearest distributor? Because we use distributors, it's hard to know exactly where all the retailers are! Our chocolate is shipped all over the world. If it's outside your area, ask them to contact us. If you write to us, we will do our best to find out for you. I am in a different country than the shipping address, and my PayPal / Card does not work. Please contact us, and we can issue you an invoice and accept card payment from a link. How long does it take for my chocolate to arrive if I order online? We usually process orders within 3-5 business days. Sometimes we receive a much higher volume of orders than we anticipate and orders can take up to a week to process. We appreciate your patience and do our best to keep you informed! Once we have shipped your chocolate, you will receive an email with tracking information. Your order should arrive within 3-5 business days. *Transit times may be affected due to delays due to holidays or weather. What is your return policy? If your chocolate arrived melted or damaged, please send us a photo of the chocolate requesting a refund or replacement shipment. You can reply to your order confirmation email or through the Contact Form. I am interested in opening a wholesale account, what do I do? Visit our wholesale page to request an account. I am interested in corporate gifts, who should I contact? See our corporate order page for more information. Who can I contact if I have more questions? Feel free to contact us via our contact form; we will be happy to answer any further questions! Does the taste of a high flavonoid chocolate or cocoa differ from traditional sources? No. The taste of Franceschi chocolate and chocolate derivatives is authentic and reflects the indulgent, rich, and varied flavors we all love in traditional cocoa and chocolate products. This is because our cocoa origins contain only the nutrients naturally found in chocolate. What are cocoa flavonoids? Flavonoids are a specific class of polyphenols found abundant in the cocoa bean. When consumed daily, 200 mg of these natural bioactive compounds benefit the elasticity of blood vessels, contributing to normal blood circulation in the human body. How many cocoa flavonoids are in Franceschi's cocoa powder, and how does it compare to the traditional product? Franceschi cocoa powder contains a minimum of 7.5% cocoa flavonoids and an average of 8.3%. Traditional cocoa powder contains only about 0.5-1.5% cocoa flavonoids. How do cocoa flavonoids affect my health? The flavonoids in cocoa help maintain cardiovascular health by maintaining the elasticity of blood vessels, which helps maintain normal blood flow. What are the benefits of good circulation? Normal blood flow helps maintain cardiovascular health by transporting oxygen and nutrients throughout the body, supporting cell growth and organ function. Among the many benefits of healthy circulation is cardiovascular health. In fact, normal blood flow helps maintain wellness and provides the foundation for a healthy life. What other products contain healthy flavonoids (wine, tea, grapes, etc.)? How do they compare to cocoa? Polyphenols from other sources, such as green tea, red wine, etc., have also been reported to have health effects. However, to date, only cocoa flavonoids have achieved a health claim. An additional advantage of cocoa flavonoids is that they remain bioactive in various food applications, such as milk-based cocoa drinks or chocolate. Is there a maximum recommended intake of cocoa flavonoids? No. There is no limit to the intake of natural cocoa flavonoids, and clinical studies have shown that the human body naturally eliminates excess flavonoids. However, since any chocolate or cocoa product is caloric, depending on the type of product, Franceschi Chocolate recommends moderation and consumption as part of a varied and balanced diet and a healthy lifestyle. Do cocoa flavonoids lose their bioactivity in milk? Simply put no, cocoa flavonoids are still bioactive in milk. The technical explanation is that cocoa flavonoids are not allocated and do not react with milk proteins. Galloylated polyphenols, such as those found in green tea, react with milk proteins, neutralizing their effect. This is not the case with cocoa flavonoids and is one of the reasons why the European Commission has approved the use of health claims for beverages. What are consumers looking for? 1. Taste: Chocolate will always be about indulgence, so taste is the most important attribute to ensure repeat business. 2. Price: Consumers are looking for an acceptable price for the products. 3. Health and naturalness: An important differentiation and brand reinforcement factor that Franceschi Chocolate can offer. Franceschi Chocolate meets these needs in every way: 1. Carefree enjoyment: Franceschi Chocolate has an excellent taste that is no different from traditional chocolate and offers attractive health benefits. 2. Similar price range: Cocoa flavonoids are in the same price range as other functional ingredients. 3. Cardiovascular health: Cocoa flavonoids are naturally present in chocolate and cocoa powder, generating the highest purchase intent. 4. Natural: Franceschi's cocoa and chocolate contain cocoa flavonoids naturally found in cocoa beans, requiring no further fortification.

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