Cocoa butter content is certainly an important part of the chocolate making process. You'll find that especially tasty chocolates, like Dan's, use pure cocoa butter rather than other fat substitutes. Our dark chocolate has 64% cacao, which we feel is the perfect level - rich and dark but not too bitter.

There are many reasons we use 73% cocoa content in our dark chocolate bars. Topping the list is exceptional taste. NEWTREE 73% cocoa content exceeds our organoleptic standards by providing the appropriate amount of fat and sugar to be eaten as pure dark chocolate or combined with our other wonderful flavors. Other reasons include: Flavonoids ? High cocoa content, specifically high cocoa solids, contain an increased amount of antioxidant components called flavonoids.

Our dark chocolate has 54% cocoa content, the milk chocolate has 34% and the white chocolate has 31% cocoa content. Because of our high cocoa content, you are able to benefit from the added antioxidant and polyphenols in the chocolate.

Cocoa is finely pulverised de-fatted, roasted CACAO kernels, to which natural and artificial spices and flavours may be added. It is commercially manufactured by pumping hot CHOCOLATE liquor (semi-liquid ground cacao kernels) into hydraulic cage presses where, under extreme pressure, part of the fat, or cocoa butter, is removed. The fat content of cocoa varies from less than 10% to 22% or more for breakfast or high fat cocoa.

All of the chocolates are hand made at our Willmar location and shipped fresh to our stores so you always get the freshest product.

Cocoa flavanols are naturally occurring compounds found in cocoa beans. Preliminary studies suggest that cocoa flavanols may have a beneficial effect on cardiovascular health by: Promoting healthy platelet function, which may contribute to the maintenance of healthy blood flow and circulation. Reducing the oxidation of LDL, a process believed to be an initial step in the development of heart disease.

The cocoa beans used in Silk Chocolate Soymilk are Dutch processed. This means that the cocoa beans are cleaned, cracked and roasted. At the time of roasting, the beans are treated with alkali for color and flavor. This process yields a dark, flavorful cocoa "liquor," which is made into a cocoa cake that is then milled into cocoa powder. There is no dairy involved in this process.

Not all chocolate or cocoa contain the same level of cocoa flavanols, because these compounds can be lost during processing of the cocoa. Mars, Incorporated developed a proprietary method of gently processing cocoa beans shown to retain much of the naturally occurring flavanols in their chocolate products.

Natural Cocoa Butter usually retains a strong chocolate or cocoa odor and is more yellow in color. Deodorized Cocoa Butter will still have a slight odor and be lighter in color. Both butters are very hard in texture.

All hot chocolate products made under the Gloria Jean's label are gluten free. Our manufacturer is Kingsmill Foods and they have been making products for individuals with Celiac Disease for over twenty years; they have a dedicated baking and manufacturing facility free of all contamination.

Dutch processed cocoa, which is also called "alkalized" cocoa powder, has been treated with an alkali during processing to produce a less harsh tasting, darkly colored cocoa. This process is purely to control flavor and color. Many people erroneously assume that alkalized cocoa powder is "better" than non-alkalized or "natural" cocoa powder. It is no better, just more mellow tasting and darker colored. For best results, use the type indicated in the recipe.

Cocoa is shipped as a binhex (.hqx) archive containing a double-clickable installer file. Most web browsers will automatically unpack the .hqx archive leaving the installer file ready to use. If that's not the case, you may have to de-hqx it using Stuffit Expander or similar products. Double-click the Installer and follow the instructions. The installer will ask you to find the Plug-ins folder for your web browser to install the Cocoa Plugin.

Cocoa is available two ways: 1) "natural"; and 2) "alkalized" which is also known as "dutched" or "dutch process." Natural cocoa has nothing added to it and retains its rich, slightly bitter taste. Alkalized or dutched cocoa uses hydroxide to neutralize the acids in the cocoa, producing a less bitter and smoother taste. Both taste profiles are useful and recipes will often specify one type or the other, especially for baked items. For AH!LASKA products, we use only natural cocoa. Back to top

If the box is kept unopened, in a cool and dry place, you can keep the chocolates for 2-3 weeks. Once the box is opened, the chocolates should be eaten within 5 days.

No, some chocolates contain a dash of alcohol, lemon or a concentrate of fruit sugars; these are natural preservatives. We do not use chemical additives in our chocolates.

Our range does not include any so called diet chocolate - the kind that uses a substitute for sugar (aspartame or poly-ols). However, if it is purely your waistline you are concerned about, we recommend dark chocolate with 70% cocao solids as these contain the least sugar. It also has a more authentic chocolate taste and melts better in the mouth.

YES! 100% Check out our CUSTOMER GUARANTEE and the details. They can be returned and replaced free of charge or the cost of the item will be returned minus the shipping charge. Check our returns policy.

We have over 55 different chocolates. Our number is always changing because we are constantly working on new chocolate creations.

Yes, the chocolate, the inks and the process we use have been certified kosher. Email us if you would like a copy of the kosher certificates.

All of our chocolates are delivered in specialty packaging to prevent spoilage and to ensure safe delivery. In the summer months we include ice packs when delivering to warm weather climates. You'll also receive our Chocolate Lovers Newsletter with information regarding our monthly selections and discounted offers should you wish to re-order a specific chocolate.

Answer - all our chocolates are carefully packed in a custom made presentation boxes, and are dispatched using the Royal Mail Next Day Special Delivery Service, which guarantees next working day delivery before 12 noon for most of the UK, although later times apply to some remote parts of Scotland and some off shore Islands. This is the best service provided by the Royal Mail, and we can track and trace you order from the moment we dispatch it to the moment it arrives.

Chocolates are best painted in the mold. This takes some getting used to since you are applying the colors in reverse of what you normally would. The chocolate is melted then applied with a nylon bristle brush (a cheap craft brush like they put in kid's paint sets). For example to paint a bunny head do the center of the ears and the nose with pink chocolate. Eyes could be colored too (or don't and apply sugar eyes to the finished chocolate).

We only use Sephra Premium Fondue Chocolates which are specifically designed for use as a Fondue Chocolate. Unlike other off the shelf brands, Sephra Fondue Chocolate is made from all natural, imported Belgian gourmet chocolate ingredients. Sephra's intense flavor and aroma, combined with its' smooth texture, makes Sephra Fondue Chocolate the fondue chocolate of choice among chocolate connoisseurs. You can choose either Dark, Milk, or White chocolate for your event.

We individually select chocolatiers that are obsessed with quality and that use only natural ingredients. Our products cannot be compared in quality to well-advertised brands. Each chocolate is a unique, hand-made creation from one of our award winning chocolatiers.

To maintain the fine flavor and freshness of your chocolates, they can be kept in a cool environment (68 degrees F.) for two to three weeks. If you would like to keep the product longer, place the box in a sealed plastic bag, and place it in the refrigerator. It can be stored in this fashion for up to 6 months. Upon removing from the refrigerator, please allow the your chocolates to "temper" at room temperature overnight before removing the box from the plastic bag.

We have 3 liqueur chocolates (pear, raspberry and mirabelle plum) and a Morello cherry (cherry in eau de vie and kirsch from Alsace dipped in dark chocolate). We also have liqueur-flavored ganaches: notably, Valencia, a mousse ganache flavored with orange liqueur.