Frequently Asked Questions (FAQ)

What is the difference between Organic and Certified Organic?

Organic means the farmer follows organic practices. This means the crops are grown without synthetic herbicides, pesticides, and fertilizers. The crops must also not contain bioengineered genes (GMOs). Certified Organic means a certifying organization has verified that the farmer follows organic practices. This can be expensive to obtain, so many small farms that follow organic practices are not Certified Organic. The supplier of our cocoa beans (nibs) is certified Organic by the USDA through the Oregon Department of Agriculture.

What is the difference between Fair Trade and Direct Trade?

Fair Trade is a label that tells you a certifying organization has verified that the people growing and producing the crops are being treated well and are being paid a fair price for their crops. Fair Trade organizations generally certify co-ops and the certification can be expensive to get. Not all farmers belong to co-ops and not all farmers can afford the certification. So you will see other terms such as Direct Trade, Fairly Traded, Farm Gate, and Ethically Purchased. All of these labels are ways of expressing the same thing - our suppliers ensure that there is no child labor, no slave camps, and the people growing the food are the people being paid a fair price for the food. Every effort is made to make sure the farmers are being actively supported in a sustainable manner, both financially and ethically. The supplier of our cocoa beans (nibs) is Fair Trade certified through Transfair USA and IMO.

What is chocolate bloom?

Bloom appears as white streaks in your chocolate. It means the cocoa mass and cocoa butter has separated. This is either due to the chocolate getting too warm and losing its temper, or due to the chocolate getting water on it.

Is bloomed chocolate edible?

Yes. Bloomed chocolate has lost its temper so the cocoa butter and cocoa mass have separated. You may not like the texture, but it is safe to eat. When we get chocolate bloom we either: 1. use the chocolate in a recipe that uses melted chocolate or 2. re-temper the chocolate. Note: if the chocolate is moldy, you should not eat it. Throw it away.

What is tempered chocolate?

Tempered chocolate is chocolate that has been heated to a particular temperature causing a certain kind of crystal to form. This crystal binds the ingredients of the chocolate bar together, specifically the cocoa mass and the cocoa butter. Solid chocolate is not actually a solid, it is a crystal structure.

Solid chocolate loses its temper at what temperature?

Solid chocolate loses its temper when it starts to melt. This is at about 92 degrees F for dark chocolate, and 88 degrees F for milk and white chocolate.

How long can I store solid dark chocolate?

Solid dark chocolate keeps for about 2 years when stored in a dark, dry place such as a pantry or kitchen cupboard, as long as it does not get above about 85 degrees F. After 2 years, the quality may start to degrade. It is still safe to eat. Since chocolate contains no water, bacteria cannot grow in it. Chocolate never really goes bad unless it is exposed to a lot of moisture. Adding water to chocolate makes it possible for bacteria to grow and spoil the chocolate.

Should I store my chocolate in a refridgerator?

There is no need to store your chocolate in a refridgerator. It won't hurt your chocolate, but it won't help keep it longer. The biggest problem with using a refridgerator is that when you take it out, you might get condensation on it. This is water. This will destroy your chocolate. So if you DO keep it in a refridgerator, take it out but do not remove from packaging until it has reached room temperature.

What is the BEST way to eat your chocolate?

There actually is no "Best" way to eat chocolate! But, if you want the most interesting flavors, take a piece, maybe bite it once, and then let it disolve on your tounge. You will notice complex flavors developing as it melts!