Questions & Answers
How should I store chocolates?
Here are some helpful guidelines I adapted from a French chocolatier:
The storage method should be adapted to how long you are keeping them:
A few days: If you are going to eat them within a few days, room temperature (below 72 degrees F) is fine.
A week or two: If you are enjoying them within 1 to 2 weeks, a cooler room temperature is best, below 61 degrees F, like in a cool room or basement.
Longer: If you are waiting more than two weeks before eating them (or if the temperature is very warm), put the box in an airtight plastic bag and place it in the refrigerator. When you are ready to eat them, set the bag and box out on the counter—unopened—for at least an hour to avoid any condensation.
For even longer storage, chocolates can be frozen, again with the box in a plastic bag. When removing from the freezer, place the bag and box in the refrigerator for 24 hours, then remove it to the counter for an hour.
All that said, chocolates are best fresh and made to be eaten!
Do the chocolates contain nuts? Are any of them vegan? Are they gluten-free?
The six flavors in each collection vary and the ingredients in each flavor do as well. I specify which flavors contain nuts or are dairy-free. If you have questions about a collection’s ingredients, just ask!
In general, one or two flavors in a collection might contain nuts. Similarly, one or two flavors might be dairy free. None of my chocolates contain gluten.
Where do you get your chocolate?
I buy the chocolate I use from several different fine chocolate manufacturers (like Felchlin, Valrhona, Guittard). Each of these companies has made commitments to sustainability and fair trade. I source a variety of different cacao origins and types of chocolate. Often, I try and pair a cacao origin with a particular theme or flavor. Typically, I mostly use dark chocolate with higher percentages of cacao. But there are often one or two milk chocolate flavors in my collections and occasionally a flavor that uses white chocolate.
What is fine chocolate?
The Fine Chocolate Industry Association defines “fine chocolate” in terms of its flavor, texture and appearance, as well as how its limited ingredients, high cocoa and low sugar content, are sourced and processed.
Sensory: Fine chocolate makers are committed to coaxing the unique flavors from each bean, allowing the consumer to experience complex flavors from the terroir of various regions and countries. Textures should be smooth and creamy, unless purposely creating unrefined chocolate.
Visual: Fine chocolate professionals are committed to creating stunning visual experiences through perfectly finished products which are often artfully designed.
Processed: Fine chocolate makers and chocolatiers use artisan methods to create minimally processed chocolate with flavor complexity.
Sourcing: With a commitment to the farmer, fine chocolate makers use ethical practices to source the highest quality flavor beans and cocoa, often from single countries of origin and individual growers.
Fine chocolate is a small but growing segment of the chocolate industry representing 5% or less of chocolate market sales.
How are the designs made?
Most of my chocolates are an enrobed filling with a design on top. The designs are made with colored cocoa butter. To make them, I start by drawing the design as a digital image and then separate the colors into different layers. Then I cut a different stencil for each color of each design. Using an airbrush, I spray the colored cocoa butter through the stencils onto a transfer sheet to create the design. As soon as the bonbon fillings are enrobed, and while the chocolate is still liquid, a square of the transfer sheet is placed on top. Once the chocolate has crystalized, the sheet is removed and the cocoa butter remains.