Making chocolate is a bit of science and a lot of alchemy. Working with chocolate requires technical skill and meticulous attention to detail. It’s a long process to create a perfect chocolate: heated, tempered, molded, dried, dipped, dried again, decorated (this is over simplified but we don’t want to bore you).

After much toil at precise temperatures and multiple stages, a small slice of heaven is produced. We handcraft our chocolate in small batches for optimum control and ultimate taste.

The typical chocolate found in stores contains an awful lot of sugar; at least that’s how we feel. One of the reasons for this is that sugar acts as a preservative. In mass produced candy and chocolate, high sugar content helps it last many weeks on a shelf. 

Well, one of the things that we strive to achieve is a chocolate that is not overly sweet. As you may have guessed, that means our chocolates won’t last forever. They taste best within the first two weeks and then their flavor mellows.

By storing chocolate in a cool, dry place, you can extend their flavor and shelf life. Should you choose to store in your refrigerator, wrap them in a tea towel and chocolate is sensitive and can absorb other odors. Remove one hour before serving as they are best eaten at room temperature.