The ideal temperature to store the chocolate is between 60 and 70 degrees F.  In the south, a functioning air conditioner is critical during the warm spring and summer months.

Do not store your chocolate in the refrigerator, due to the low temperature and high humidity.  Chocolate stored in the refrigerator will sweat, which means that a layer of moisture will form on the surface of the chocolate, resulting in a stickiness when cooled.

Find a cool, dry place in your home such as a cupboard or pantry to keep chocolate. If it is just too hot and you must rely on your refrigerator to avoid a total meltdown of your chocolate, be sure to let it sit at room temperature in order to get that divine melt-in-your mouth sensation our chocolate offers.

Chocolate that is allowed to get warm will begin to melt, allowing the cocoa butter to rise to the surface, creating "bloom". Chocolate bloom will be noted as white streaks or dots on the surface of the chocolate. Chocolate bloom does not affect the taste of the chocolate, but will alter the texture somewhat if not retempered.

We have a wide variety of ingredients in our kitchen, including a wide variety of nuts.  If you have food allergies, we will be happy to provide details to help you to determine if our chocolates are safe for you.