What is Bean-to-Bar? Bean-to-bar means that the chocolate is created directly from the cacao bean. this labour-intensive process requires skill and precision involving roasting, cracking, winnowing, grinding, and refining. Chocolate making is a rarity and adds a whole new level of expertise. Where do you source your Cacao Beans? Our organic Cacao Beans are ethically sourced, sustainable, and Direct Trade; proudly purchased via the Mexican Arabica Bean Company. What is the difference between a Chocolate Maker and a Chocolatier? A Chocolate Maker makes chocolate from the bean. A Chocolatier makes products with chocolate that is already produced. Do we purchase gourmet chocolate? On limited occasions, we use gourmet chocolate supplied by Cacao Barry. What do we use for colouring? All of our colouring is Non-Azo and naturally derived from fruits and vegetables. Natural colouring is more expensive and harder to work with, however, a much healthier option. We use Roxy and Rich Natural Line. Is there Gluten in our products? All of our Bonbons (with the exception of our Lemon Cheesecake) are gluten-free. That said, we do make a gluten-free version. Our Chocolate Bars are gluten-free with the exception of Aloha Coffee Crunch. Do we produce Dairy-Free, Vegan, and Sugar-Free/Keto products? YES! We have a good selection of vegan chocolate bars and bonbons. See our products under the Vegan/Sugar-Free category. Do we use Corn Syrup in our products? NO! Although corn syrup is widely used for stabilization and preservation, we do not add corn-based additives to any of our products. What Sweeteners do we use? All of our Bean-to-Bar chocolate and most of our fillings are created with organic cane sugar from Brazil. Our sugar-free products are made from a combination of Monk Fruit and Erythritol. Do we use alcohol in our bonbons? We do make some delicious Boozy Chocolates! Some of our ganaches (fillings) contain 1 tsp of pure alcohol per 2 litres of ganache. This helps with preservation. Preservation In addition to the use of natural preservatives, our bonbons are also refrigerated until ready for consumption. At room temperature our bonbons are counter-safe for 2-3 weeks, however, taste much fresher when chilled. Can you freeze and refrigerate chocolate? YES! This is a common practice among chocolatiers when preparing bonbons ahead of time. For example, Christmas preparation for bonbons begins in September! When freezing: Bonbons must be wrapped airtight ahead of time (we recommend 2 ziplock bags) and placed in the fridge for 1-2 days prior to bringing them to room temperature. Sealing chocolate also prevents the transfer of odours in your fridge.