31st January 2012


  Chocolate is a very "hardy"  product, but in saying this one also has  to remember that it is a  "perishable" product too. The product  you have received is REAL chocolate; ie  a proper couverture, not compound.

 Australia has to be one of the most  difficult climates when it comes to the  popular "chocolate giving seasons" but  "we still love it".







Below are some helpful hints on the  care of your chocolate.

  • Store the product in a cool, dry ventilated room. Recommended conditions are as follows;

keep away from strong light

temperature:........14-22 degrees centigrade

humidity:.............preferably less than 50 %

  • Do not store in the foam esky which chocolates were delivered in.
  • Use air conditioning where possible and avoid fluctuations in temperature as these may cause condensation to the product. Avoid dampness as the chocolate develops a sugar bloom when moisture collects on the surface of the chocolate. Chocolate stored in overly warm conditions will show fat bloom, which is caused when stable cocoa butter crystals that appear on the surface. Neither type of bloom renders the chocolate unusable. It just doesn't look as fresh.
  • keep chocolate away from strong smelling goods such as soap, detergents, perfumes, onions etc and avoid direct sunlight. Do not store in a space near a ceiling where hot air collects.
  • Keep your storeroom, shelves and the immediate surroundings free of rodents and insects and beware of moths. Moths LOVE chocolate!
  • If you need to refrigerate, place chocolates in an air tight container then wrap the container in a towel before placing in the fridge. When you wish to use the chocolate remove from fridge, leaving container wrapped in the towel, until it has warmed to room temperature. It will then be less likely that blooming will occur.