PRODUCT & INGREDIENTS
Q: What is couverture chocolate?
A: It’s real chocolate with a higher cocoa-butter content for superior shine, snap, and fluidity once tempered.
Q: How is couverture different from compound coating?
A: Compound replaces cocoa butter with vegetable fats so it doesn’t require tempering. Flavor and mouthfeel differ from couverture.
Q: Do your dark chocolates contain dairy? Are any products vegan?
A: Plain dark recipes typically include no dairy ingredients, but products may be made on shared equipment with milk. Check each product’s allergen notes. If you need strictly dairy-free, verify per SKU.
Q: Are your chocolates gluten-free?
A: Cocoa and plain chocolate are naturally gluten-free. Inclusions, flavors, or shared lines may introduce gluten. Always check the ingredient label for the specific item.
Q: What do “fluidity drops” mean?
A: More drops = thinner chocolate. Higher fluidity is great for thin shells, glazing, or enrobing. Lower fluidity holds shape better in baking and inclusions.
Q: Which cocoa powder should I choose—10/12% vs. 22/24% fat?
A: High-fat (22/24) gives richer mouthfeel and fudgier textures. Low-fat (10/12) tastes more intense but leaner. Choose based on your texture goal and overall fat in the recipe.
Q: Natural vs. Dutch-process cocoa—what’s the difference?
A: Dutch is alkalized (more neutral), darker, and smoother; natural is more acidic and pairs with baking soda. Use the type your recipe specifies.
HANDLING & PERFORMANCE
Q: How do I melt and temper couverture?
A: General working ranges: Dark 31–32 °C (88–90 °F), Milk 29–30 °C (84–86 °F), White 28–29 °C (82–84 °F). Melt gently, seed/cool, then re-warm to working temperature.
Q: What if my chocolate “blooms” (white/gray film)? Is it safe?
A: Bloom is cosmetic (fat or sugar) and typically safe to eat. You can re-melt and temper for gloss,
Q: Why did my chocolate seize, and can I fix it?
A: Even a small amount of water/steam can seize chocolate into a paste. For sauces or ganache, whisk in warm liquid or a little fat to smooth it out; it won’t be suitable for tempering afterward.
Q: At what temperature does chocolate start to soften?
A: Structure begins to soften in the low 70s °F. Fingerprints and deformation are likely by around 72 °F without protection.
STORAGE & SHELF LIFE
Q: What are ideal storage conditions?
A: Cool (15–18 °C / 59–65 °F), dry (under 50–60% RH), away from light and odors. Avoid the fridge if possible. If you must refrigerate, seal airtight and let it come to room temperature before opening.
Q: How long does chocolate keep?
A: When unopened and well-stored: dark often 18–24 months; milk and white typically 12–18 months. Always check your item’s date.
Q: How should I store feuilletine to keep it crisp?
A: Keep airtight, cool, and very dry (about 68–72 °F). Fold into fat-based mixes (e.g., praliné, chocolate), not water-based preparations.
Q: Pistachio paste separated—is that normal?
A: Yes. Natural nut pastes separate over time. Stir to recombine. Store cool and dry (or refrigerate if your kitchen runs warm). Follow the product’s best-by date.
WARM-WEATHER SHIPPING
Q: Do you ship during hot weather?
A: Yes, with precautions. We ship with 2 day air, insulated foil, and ice packs to prevent melting. Orders received after 2pm on Thursday will ship on Monday to avoid longer travel over the weekend.
Q: What if my chocolate arrives soft or melted?
A: Allow it to firm up at a cool room temperature. For glossy results, re-melt and temper before use.
Q: Do you guarantee against melting?
A: Even with precautions, chocolate can still be soft or melt on arrival. Contact us so we can understand how you plan to use it and provide recommendations. We can offer an exchange or refund if there are no other solutions.
ORDERS, WHOLESALE & SAMPLES
Q: Do you offer wholesale pricing or bulk formats?
A: Yes, contact us to set up an wholesale account and pricing.
Q: Can I request samples?
A: Sample availability may vary. Share your business details and project needs; we’ll advise on current options.
Q: Where do you ship from and how fast?
A: Orders usually ship from New York same day Monday-Friday before 2pm. Transit depend on your location.
Q: What is your return policy for food items?
A: Because ingredients are perishable, returns are limited to shipping damage or order errors reported within 7 days of delivery. Please include photos for quick resolution (replacement, refund, or credit).
USING OUR INGREDIENTS
Q: Best chocolate for molding vs. enrobing vs. baking?
A: • Molding/thin shells: higher-fluid chocolates
• Enrobing: medium fluidity for consistent curtain flow
• Baking/inclusions: lower fluidity to hold shape
Q: What’s a good room environment for working with chocolate?
A: Many professionals target 18–20 °C (64–68 °F) with low humidity and gentle airflow around molds and trays.
CONTACT
Q: Need technical help for a project?
A: We are here to help! Email us at support@cocolaat.com for call 866 GO COCOLAAT (866 462 6265)
