I was wondering...

Q: Can you make me something different?
A: That's what we're here for! Whether you want a specific flavor, texture, color, or a particular packaging. We've done boxes with personalized ribbons or flavors for weddings, a baby shower, or to match a collection of perfumes or cigars. We're not talking about generic corporate logos imprinted on your boxes, but of a real unique creation adapted to your needs. Try our page where you can Design your own chocolate bar!

Q: How long does chocolate last?
A: Dark chocolate in the right storage can last up to six months.
Our poduct that uses fresh cream on the inside, pralines and truffles last 3-4 weeks. Bars 6-8 weeks. Keep in a cool, dry place for optimum conservation. Fridge is not recommended, but if you live in a warm climate, above 84°F/28°c, they will be very soft, and keeping them in the fridge is necessary, but before eating them, be patient and let them go back to room temperature without opening the package to avoid condensation. .

Q: Why does it takes three days to make these chocolates?
A: The first day, the ingredients are put together, the shell are made and painted, the ganaches, infusions, fillings and nuts are prepared, then put away to get to the right temperature and viscosity. The second day the fillings are injected, then they also need to set overnight. The third day is when the pralines are finished, demolded and evenutally decorated, they need to set overnight again before being picked to be set in boxes, ready for shipping.


Q: Do you ship nationwide?
A: Yes, it usually takes 2-3 weekdays. From April to September we recommend select overnight shipping.

Q: Do you have a store?
A: Online only, but our 6-pice assortment is available at the Raines Law Room, on 48 West 17th street (bet 5th and 6th ave, black door downstairs) in New York City.

Q: What if my chocolates melt during the transportation?
A: That's the most delicate point. We wrap our products very carefully. If overnight delivery has been requested and your chocolates arrive in bad shape, send us an email, and you'll simply get another package at no cost.

Q:Can you make me a box of only one or two specific kinds?
A: We can accomodate your wildest requests. Just drop us a note.

Q: Do you like Galler, Daskalides, Wittamer, Jacques Torres, Michel Cluizel, Lindt, Cote d'Or, Dolfin, Callebaut, Neuhaus, Valrhona, Amadei, Perugina and Nutella?
A: All of them, and more. The more I eat chocolate the more I like it.

Q: But what is really the difference between belgian and american chocolate?
A: Belgium has a long tradition and is very strict with purity and freshness of the rest ingredients and the percentage of cacao mass or liquor. Only allowed are cocoa butter, sugar, vanilla, and milk solids in milk and white chocolate. In the States, different fats such as vegetable oil are used to replace the expensive cocoa butter and extend shelf life to 6 months or more, and milk solids is allowed in dark chocolate, flavoring agents can be added too, as long as they don't imitate chocolate itself.
The rest is a question of tradition, style, taste...
Worldwide, there's a very small amount of soy lecithin on nearly every chocolate on the market, to allow fluidity.

Q: Why is Chocolate so Good?
A: I like to put it this way: Cocoa grows in tropical climates, it then travels to more temperate place where it can be shaped and hardened which necessitate a colder environment. When it melts into your mouth it goes back to its original state and climate. Warm and humid. Tights crystals that have been formed in the lab of your careful artisan holds in place the sugar, coca particules and butter, which all have different effects on the tastebuds.
There's many more reasons to love good chocolate: antioxidant values, mood enhancer, low-calorie treat, and even aphrodisiac are some of the qualities that are attributed to what was first known as theobroma :" The food of the gods"


Enjoy!

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