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.

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Where can I buy Chocolove?

Chocolove is sold coast to coast through select natural food stores, specialty retailers, and gourmet grocers. To find a location near you visit our Find a Store tool. You can also call us toll free at 1-888-Chocolove, and we’ll find a store near you.

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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.

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Do you give factory tours?

We do not give factory tours to the public. Several factors play into this decision including compliance with OSHA and FDA regulations.

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Can I submit poetry to Chocolove?

We do not take poetry submissions but we appreciate your interest. The poetry used on our wrappers has to be in the public domain which is free and clear of any rights.

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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 measures 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.

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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.

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Can I cook with Chocolove?

Yes. Chocolove is excellent for coatings and recipes that don’t require baking such as puddings, mousses, etc. For baking, you may have to adjust sugar and possibly the butters and oils in the recipe depending on what type of chocolate the recipe calls for and what flavor of Chocolove you use. Typically, our chocolates contain more cocoa butter than other brands and you may need to adjust the recipe for that.

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Are Chocolove bars made with sustainable practices?

Yes. You can read more about our sustainability and social responsibility practices here.

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Are Chocolove bars Fair Trade Certified and Organic?

We produce three bars that are both Fair Trade certified and organic. They are certified by Colorado State Department of Agriculture and they can be contacted at (303) 230-4149. We also support the World Cocoa Foundation, which in turn supports all cocoa farmers and endeavors to bring a better quality of life to all cocoa farmers worldwide. For more information about the World Cocoa Foundation please visit: www.worldcocoafoundation.org.

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Is Organic chocolate better?

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 record keeping and quality control is applied. Because the organic chocolate is a single origin and high cocoa content you can expect more flavor character and variation in the flavor profile from batch to batch.

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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.

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What is the difference between semisweet and bittersweet chocolate?

The 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, or sweet, per se, we do not label them as bittersweet or semisweet.

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How do I store chocolate?

Chocolate must be kept cool, out of sunlight 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 it should be stored in an air-tight, moisture-tight container. A zip lock bag may not be enough to keep out moisture and other aromas in the refrigerator for longer term storage.

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Why do some chocolate bars have a lightly colored, powdery film on the surface?

This light, powder 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 powder on the surface of the bar. It also leaves some cocoa particles uncoated inside the bar, causing the chocolate to taste dry, chalky, or 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 cannot control distributors and store owners and therefore cannot be responsible for bloomed chocolate. However let us know if you have purchased a bloomed bar of chocolate and we will 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.

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Do Chocolove bars contain gluten?

Most bars have no gluten, but we do not guarantee Chocolove to be gluten free. We make some bars that have grain as an ingredient, such as our Pretzel in Milk chocolate bar.

Some bars contain vanilla. The 100% natural vanilla flavor is dried in a powder believed to be derived from corn.

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What kind of sweeteners or sugars do you use?

Our organic bars are made with cane sugar. All other Chocolove bars are made with beet sugar. The beet sugar is grown in Europe and they have strict laws against GMOs there.

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Do you make sugar free or sugar alternative chocolates?

No. We do make 77% Extra Strong Dark and other dark chocolates that are significantly lower in sugar than typical chocolate.

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Are there GMOs in your ingredients?

No. Some of our bars contain soy lecithin made from soy beans that are guaranteed GMO-free. The beet sugar used in Chocolove bars is grown in Europe and they have strict laws against GMOs there. To date, Chocolove is proud to have over 40 of our products verified by the Non-GMO Project.

Chocolove has been actively enrolled in the Non-GMO Project since July 2014.  We strive to sell only foods that are free of genetic reconstruction.  There are a number of claims we could make for the products that we sell; however, the business of making claims is not one that we take lightly.

The non-GMO verification process is slow.  We are constantly working with our suppliers to provide the necessary information to the Non-GMO Project.  Despite being a slow process, we are committed to achieving the ultimate goal of having all of our products fully Non-GMO Project verified.

Our Policy on GMO's 
As a company policy, we try to avoid ingredients that were made from plants that had insertions of non-naturally occurring  genes into the genetic make-up of that plant.  We strive to sell only foods that are free of genetic reconstruction.   

To bracket that point we are in favor of using genetic testing to identify and preserve unique species and varieties of cocoa and identify which ones would be disease resistant.  By doing so it becomes easier for the farmer to grow cocoa without the use of harsh agricultural chemicals. The subjects of genetic identification and genetic modification could get confused if not looked at carefully.
To date, our labeling and claims are consistent with federal regulations on the subject as outlined in US FDA guidance documents, the text of which can be found in the link below.  While not every person agrees with the FDA, this is the regulatory agency for our industry and we are required to follow their regulations. http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/labelingn utrition/ucm059098.htm
There are a number of claims we could make for products we sell.  The business of making claims is not one we take lightly.  Just because something is not certified a certain way does not make the product bad or un-certifiable; it is simply not done.

One of the more common questions from our consumers is the origin of the sugar in our chocolate.  Our chocolate is made in Belgium.  The sugar in our chocolate is European grown sugar, not US sugar, and as such, is GMO-free.  European law prohibits the growing of “GMO” foods.   

We are working hard and smartly to see that the products we make are not made with ingredients that come from GMO's.

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