About our Chocolates

All of our chocolates are either hand dipped or hand molded by us to order in our shop in Scotts Valley.

We use fresh all-natural ingredients in our chocolates with two exceptions:

1. Any design color other than gold, white, silver, gray or black is made from FD&C synthetic food color (we would like to use all natural food colors, but so far we haven't found any more that work).
2. The only Gianduja that we can get at a reasonable price from Callebaut contains vanillin. We are trying to find an alternate source.

We design and produce all but one of our own transfer sheets and most of our sheets are made with natural food color. Since we produce all of our own designs, we can fill smaller custom orders with faster turn-around times.

Most of our bulk chocolate comes from E. Guittard, Callebaut or Chocovic. We think that these have the best qualities for blending with different flavors. We are constantly trying other chocolates to see if the will work.

All of our chocolates should be stored in a cool dry place with a temperature range of between 50 70 degrees f. (do not refrigerate) and have a shelf life of about one month. The chocolates containing alcohol (wine and liqueur) will have a 2 to 3 month shelf life.