Frequently Asked Questions - Product Information
1. Why is Chocolove better than conventional chocolate bars?
The cocoa beans used in Chocolove are premium beans, which means they are fully ripened and free of any bad beans. The fully ripened bean allows for proper chocolate flavor development upon roasting. The beans are roasted just enough to develop chocolate flavor. Chocolove chocolate is ground finer and conched longer than most chocolates to provide a smooth texture and a smooth flavor. Chocolove bars have higher cocoa content which translates to less sugar than other chocolates. The fruit flavors in our chocolate come from freeze dried or infused fruits.
2. Where can I buy Chocolove?
Chocolove is sold coast to coast through select specialty retailers, gourmet grocers and natural food stores. To find a location of a major retailer near you, visit our where to buy page. You can also call us toll free at 1-888-Chocolove, and we’ll try to find a store near you.
3. What does the cocoa percentage on your wrapper mean?
The percentage is the amount by weight of the ingredients derived directly from the cocoa bean. Cocoa powder, cocoa butter, and cocoa liquor are all derived directly from the bean. The higher the cocoa content in a bar, the less sugar the chocolate contains. Since 1995 Chocolove has clearly printed the cocoa content of each bar on its wrappers. We were the first to do so in the United States.
4. Do you give factory tours?
We do not give factory tours. Several factors play into our decision not to offer tours, including compliance with OSHA and FDA regulations.
5. Can I submit poetry to Chocolove?
We do not take poetry submissions but we appreciate your interest. Our poetry has to be in the public domain, which is free and clear of any rights. We have fairly narrow parameters for what we print and we do not use any modern day poetry.
6. Is Chocolove vegan?
We do not claim that Chocolove bars are vegan. Most of our dark chocolate arrives at our facility as kosher parve which means it is completely free of milk products, according to Jewish dietary law. The remainder arrives kosher dairy, which means the dark chocolate was made on equipment that also makes milk chocolate. Chocolove has separate equipment for melting and molding milk chocolate and dark chocolate. We take every measure to assure that milk chocolate is kept away from dark chocolate. You can expect our organic dark chocolate to be the least likely to contain any traces of milk chocolate.
7. Is Chocolove kosher?
Yes. All Chocolove bars are certified kosher by The Scroll K Kashruth in Denver, Colorado. The kosher symbol is on the back of all bars. Most of our dark chocolate arrives at our facility as kosher parve which means it is completely free of milk products, according to Jewish dietary law. The remainder arrives kosher dairy, which means the dark chocolate was made on equipment that also makes milk chocolate. Chocolove has separate equipment for melting and molding milk chocolate and dark chocolate. We take every measure to assure that milk chocolate is kept away from dark chocolate. Currently our facility and our bars are certified kosher dairy. You may contact The Scroll K for more details at (303) 595-9349. Rabbi Erlanger is our Kashruth supervisor.
8. Is Chocolove Dutch processed?
No. Dutch processing is sometimes used to make cocoa powder more soluble in drink mixes. It has very little application in chocolate and has no use in making premium chocolate.
9. Do you use Cocoapro chocolate?
No. Cocoapro is a trademarked name belonging to Mars, Inc.
10. Can I bake with your chocolate?
Yes. You have to adjust not only the sugar but also fats (butters and oils). Typically, our chocolates contain more cocoa butter than most and if you don’t adjust for that, you end up with excess oil, and greasiness in the end product. Chocolove is excellent, however, for coatings and recipes that don’t require baking such as puddings, mousses, etc.
11. What is the difference between Chocolove and Chocolatour?
Chocolove chocolate bars are comprised of chocolate containing a blend of several origins and vintages. The chocolate is blended to deliver a consistent flavor profile batch after batch, year after year. Of course, some flavor variations will occur because chocolate is made from cocoa beans which are an agricultural ingredient.
Chocolatour is a single origin and single vintage chocolate, which means the chocolate is made from cocoa beans coming from a single country and a single harvest. Consequently, because this chocolate has to stand on its own merits, some origins and vintages are not produced due to inadequate quality of the cocoa beans. Chocolatour chocolate, because of its single origin vintage nature, will have more flavor variation from year to year and, we think, more interesting flavor every year.
The Chocolove wrapper is made to look like a love letter and contains a love poem inside. The Chocolatour wrapper is made to look something like a wine label and has a travelogue inside. Chocolove Organic is also a single origin chocolate.
12. Is Chocolove organic?
Chocolove produces two delicious certified organic chocolate bars: 61% cocoa content and 73% cocoa content. Our organic chocolate bars are 100% organic and contain no soy products or vanilla. They are certified by Colorado State Department of Agriculture and they can be contacted at (303) 230-4149. Please visit our flavors page for more information.
13. Is organic chocolate better?
It is a better chocolate in that the beans are not blended and as such only the best cocoa beans are used for organic. The fields and facilities that produce our organic chocolate are inspected and certified at every step of the process and detailed records are kept. A higher standard of production and quality control is applied. You can expect more variation in the flavor profile from year to year because, unlike Chocolatour, every vintage of organic is made into chocolate.
14. Why is there a strong association between chocolate and love?
Phenylethylamine (PEA) is a naturally occurring compound in chocolate. When consumed, it releases endorphins in the brain and produces a mild feeling of euphoria, similar to the sensation of being in love. Other compounds that naturally occur in chocolate include serotonin, theobromine and anandamine which are all naturally occurring compounds that elevate mood, increase circulation and enhance sensory perception.
15. What's the difference between semisweet and bittersweet chocolate?
The only difference between semisweet and bittersweet chocolate is the amount of sugar and the amount of chocolate "liquor" found in each. As you might expect, bittersweet chocolate is less sweet than semisweet chocolate.
The US FDA has written regulations regarding the use of the terms Milk Chocolate, Semisweet Chocolate, and Bittersweet Chocolate. Technically all of our dark chocolate is bittersweet. Because Chocolove bars are not bitter per se, we could say that any of our flavors with cocoa content of 55% or lower are semisweet and those with a content higher than 55% would be bittersweet.
16. What is vintage chocolate?
Chocolove also makes Chocolatour brand chocolate bars. Chocolatour chocolate bars are vintage and origin chocolate. The vintage refers to the year the cocoa beans were harvested. When properly stored, chocolate can continue to develop flavor with time, just like wine. Dark chocolate will improve with age; the acidic and bitter flavors will soften and develop into more chocolaty flavors.
17. How do I store chocolate?
Chocolate must be kept cool, dark and in a moisture-proof container to preserve freshness and develop flavor. Chocolate keeps best at a temperature of 60°F. A range of 55°F to 70°F is recommended. However, whatever storage temperature you use, it is best if the temperature doesn’t vary more than 5° on a daily basis. You can store chocolate in the refrigerator; however, you must adhere to guidelines which include an air-tight, moisture-tight container; a zip lock bag may not be enough to keep out moisture and other aromas in the refrigerator.
18. Why do some chocolate bars have a lightly colored, powdery film on their surface?
This light, powdery film is called bloom. When chocolate is exposed to temperatures above 75°F, the cocoa butter can change from solid to liquid and move toward the surface of the bar. Subsequent cooling will result in cocoa butter crystals forming a thin, lightly colored, powdery film on the surface of the bar. It also leaves some cocoa particles uncoated inside the bar, causing the chocolate to taste dry, chalky, and grainy. Obviously, higher temperatures can cause a bar to melt and deform, but even at temperatures around 80°F a bar may not deform, but may develop bloom. Chocolove should be kept out of direct sunlight and stored between 50°F and 70°F.
Chocolove is in excellent condition when it is shipped from our warehouses. We go to great lengths to ensure that our storage conditions are ideal and that the transportation used to carry our chocolate is appropriate and refrigerated. Once it leaves our facility we endeavor to educate and monitor our distributors to assure there is no damage to the chocolate. We unfortunately cannot control distributors and store owners and therefore cannot be responsible for bloomed chocolate. However, we want to know if a consumer has a bloomed bar of chocolate and we follow up with stores and distributors to take measures for preventing such problems in the future.
If you purchase a bar that has bloomed, the best way to remedy the situation is to return the bar to the store with your receipt. Most stores will replace the bar free of charge to you.
