Proper Temperature

Our chocolates should be kept at a temperature between 60 and 70 degrees. If stored at the correct temperature, your chocolates will stay fresh for several months. If your candies get too warm, either from direct sunlight or by simply being in a warm room, it is possible the chocolates will 'bloom'. This is when sugar and/or cocoa butter rise to the surface of the chocolate and cause a gray color to appear, often in the form of spots. While this appearance is undesirable, it does not affect the taste of the chocolate, and the candy is still fine for eating.

Shelf Life

Over time, certain candies (nut rolls and peanut butter creams, in particular) will dry out as the nuts draw moisture from the cream center. The options to avoid this are not something we pursue, because it would require us to add ingredients at odds with our mission. Please eat these products sooner rather than later.

If keeping our caramel-based products for extended periods (a week or more), they should be refrigerated. This will prevent them from developing a grainy texture that destroys the consistency of the product. When the caramels are exposed to warmer temperatures, it promotes this sugaring process. If freezing our caramels, allow them to thaw overnight at room temperature before eating.

Freezing

Freezing is acceptable for long term storage but it is important to follow these steps:

  1. Product should be packed into an air-tight container or freezer bag before placing in the freezer.

  2. When removing the candy from the freezer, we recommend it be kept in air-tight packaging and moved into a refrigerator for 12 -24 hours. This will allow for a gradual rise in the candy's temperature. Remove anything from the refrigerator with a strong odor to avoid odor absorption.

  3. Bring the candy from the refrigerator to room temperature by leaving it in the air-tight packaging for an additional 12-24 hours as it sits in the 60-70 degree room.

  4. If you are only storing them for yourself and are not concerned about the appearance of the chocolates, you can skip steps 2-3 and simply pull them out of the freezer, thaw and enjoy. The chocolates will likely get 'sticky' as exposure to the warm air causes moisture to condensate on the surface. Condensation will not effect the taste.