Chocolate

It is the amount of cocoa solids in chocolate. Our percentage is almost all made from cocoa liquor because it's the finest cocoa product that can be used in chocolate.

Although a Kosher certification refers to a set of Jewish biblical laws, its concepts go further religious schemes. To be Kosher certified food brand means production is sensitive to animals and operates under rigorous frameworks of cleanliness, integrity, quality and extra supervision.

We have a Certificate of Kosher production in most of our products; you can identify them with the distinctive "K" logo on the pack.

Mostly all of our products are organic. You can determine which ones with the Organic label on the package.

Primarily, organic chocolate is healthier.
Conventional chocolate uses cocoa and sugar. It can be grown with the aid of chemical fertilizers, pesticides, herbicides and more, and most farmers lack the kind of protective gear that would help mitigate some risk of exposure. Organic chocolate, however, means that cocoa and sugar are produced without the use of these harmful chemicals, and without putting the health of the farmers and their communities at risk. Instead, farmers use biodynamic and organic fertilizers and pest deterrents. These natural agricultural products are better for the crops, the farmers who grow them, and the consumers.
Second, organic chocolate is better for the environment.
The chemicals involved in cocoa and sugar production for conventional chocolate have a negative effect on the environment too. Pesticides, fungicides and herbicides are designed to kill unwanted insects and plants, but they usually end up eliminating important complementary species from farms, throwing off the delicate balance of local ecosystems. Chemicals leech into the soil and water, affecting plant and animal life even beyond the treated area. Organic chocolate is made from cocoa and sugar that is grown without these synthetic chemicals, on farms that use natural, organic and biodynamic tools to cultivate these crops. Organic methods are good for biodiversity, ecosystems and the environment — choosing organic chocolate means supporting these alternative means of production.
Lastly, organic chocolate is better for you!
When picking organic chocolate, we may not think of chocolate as an agricultural product in the same way as fruits and vegetables in the produce aisle, we can think of the benefits of organic production in a similar way. Why consume the added chemicals of conventional chocolate when you don't have to? Enjoy chocolate made from cocoa and sugar grown with the utmost care by small farmers.

The shelf life of chocolate varies depending on its preparation (18 months for dark chocolate, 14 months for milk chocolate and 12 months for white chocolate). Each product has a label with a production and expiration date that you can check in the back of your product.

Chocolate is kept best at room temperature – between 18 and 21°C (65 and 70°F). You should keep it away from direct sunlight and protect it from moisture. Ideally, you shouldn't refrigerate your chocolate.
If you can't manage to have your room temperature around 65°F, then storing chocolate in the fridge will keep the heat from melting your chocolate and ruining the temper. However, when refrigerating chocolate, make sure it is sealed in an airtight container and always allow it to chill to room temperature before enjoying it.