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Frequently Asked Questions (FAQs)

1) What is the ideal temperature at which chocolates should be stored?

Chocolates need to be in a cool, dry place (between 16-18 Degree C) – in an airconditioned room is ideal. Refrigerating chocolates is also an option, especially in summers. However, refrigeration dries out the ganache within and will cause condensation on the chocolate which will affect the look.​

2) What do you mean by real chocolate or couverture chocolate? Is there any such things as ‘fake’ chocolate?

Real (or couverture) chocolate has a cocoa butter content of at least 32%.
In contrast, most popular chocolates (used in the confectionary industry) are compound chocolate which have no cocoa butter. This is because it is easier to work with (as it does not melt easily), is inexpensive, and does not need to be tempered.

The flip side for the consumer is that compound chocolate is made with cheap, hydrogenated fats such as palm oil.

The cocoa butter in couvertures lend chocolates their distinguished velvety, smooth mouthfeel.

3) Why is there a whitish coating on my chocolate? Is it still edible?

Chocolates which have been exposed to temperature fluctuations or high humidity usually develop “blooms”. There are 2 types- Fat bloom and Sugar Bloom

Sugar Bloom appears when the chocolate is exposed to high humidity or condenses moisture from the air when removed from the refrigerator. These cause the sugar on the surface to absorb the moisture and dissolve. As the water evaporates, the dissolved sugar crystallizes to give the chocolate the dusty ‘bloomed’ appearance.

Fat Bloom -  Fat bloom usually appears as spots on the chocolate which is caused by the crystallization of fat (cocoa butter) on the surface of the chocolate. Usually occurs when chocolates are improperly handled or exposed to high temperatures (such as leaving it in a closed car). The heat caused the cocoa butter in the chocolate to melt and separate from the rest of the chocolate. This then rises to the surface to create a ‘bloomed’ appearance.


Although less appetizing, bloomed chocolates are perfectly safe to eat.

4) Why does my chocolate taste different from the time I got them?

Chocolates have a tendency to absorb odors/smells. Hence it is suggested to keep your confections away from strong smelling items like perfumes, spices, onions, etc.

5) How long do the chocolates last?

Since we do not use any preservatives or chemicals, our chocolates are made fresh and have a short shelf-life of 6-8 weeks. We recommend you consume them within 6 weeks as it has left the controlled environment of our facility.

6) Are the chocolates produced in Dubai?

All our chocolates are freshly produced in Dubai with high grade couverture chocolate, freshly roasted nuts and spices.

7) Do you’ll produce sugar-free chocolates?

Currently we do not have a range of sugar-free chocolates.

8) Do you’ll offer Discounts?

For bulk orders, we do offer a discount. Contact us to discuss further.

9) Do you customize chocolates and do personalized themed giveaways?

Absolutely. We are committed to personalizing your chocolate gifting as you deem fit. Contact us and share your artwork files and we will work with you and brainstorm ideas to fit your theme.

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