FAQ

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All of our truffles are naturally shelf-stable. We make our ganache with no water content from any source, which eliminates the risk of spoilage. We don’t use any preservatives in any of our products.

Although your chocolates won’t go bad, sooner is still better than later and we recommend enjoying your truffles within a few weeks of purchasing them.

Pure dark chocolate has a shelf life of approximately two years. At that point it won’t spoil, but you can expect the flavor to gradually change over time.

You can safely stock up on bars and enjoy them over many months if need be.

All of our chocolate products are best when stored and enjoyed at a cool room temperature with low humidity.

Ideal storage conditions are 60-70 degrees fahrenheit, with a maximum humidity of 50%.

You don't need to be overly fussy about this, but it is good to understand that the ambient temperature can impact the texture, taste, and appearance of a chocolate product.

Pure dark chocolate will have more or less of its "snap" based on its temperature- if it gets too warm then it will soften (and eventually melt), if it gets too cold then it will progressively get harder. 

It will always melt in your mouth if you're patient, but for those who particularly enjoy the crunchy texture of dark chocolate, you can experiment with different temperatures to find your sweet spot. 

The texture of the ganache centers in our truffles is also impacted similarly by the cold. It will run the spectrum from hard to luscious to melty as it goes from ~50-80 degrees fahrenheit. The vegan truffles are especially temperature-sensitive. They are made with coconut oil which has a melting point of 76 degrees. The ganache will turn to liquid if it is allowed to go above that threshold. 

The taste will also be affected by temperature to a lesser degree. The colder a food is, the less sweet it will taste, and its overall flavor will also be somewhat muted. 

When chocolate isn't stored properly it can experience "chocolate bloom." It is still safe to eat, but the texture, taste, and appearance will all be negatively impacted. 

There are two forms: fat bloom and sugar bloom.

Fat bloom is caused by chocolate getting too warm. The cocoa butter (fat) in the chocolate melts a bit and then settles on the surface when it cools back down. This shows up as a blotchy, whiteish look on the exterior surface of chocolate.

Sugar bloom occurs when chocolate is exposed to high humidity. The humidity draws the sugar in the chocolate out to the surface in this case, which leaves a grainy sugar texture on the exterior surface.

You can avoid chocolate bloom by transporting your chocolate in a cooler during the summer months, and by storing in an airtight container (especially if you have it in the refrigerator). 

Yes.

If you do, it is recommended that you store it in an airtight container. This will protect it from the fridge’s humidity and also ensure that it doesn’t pick up flavors from other foods nearby.

We recommend allowing it to sit at room temperature for a bit of time when bringing it out of the refrigerator for the best tasting experience.

Around 70 degrees fahrenheit

Our products may contain peanuts, tree nuts, milk, eggs, wheat, or soy. 

We strongly recommend our customers with food allergies to review the ingredients lists for each product so they can make the best informed decisions possible for their individual situation. 

You can find comprehensive ingredients lists for each of our products in the dropdown Products menu, or by clicking the links below:

Dairy Truffles

Vegan Truffles

Chocolate Bars

We primarily use chocolates produced by Luker Chocolate, a purpose-driven Colombian B-Corp. They operate as a triple impact company with a business model that prioritizes social and environmental impacts alongside profitability. Their long-term vision, the Chocolate Dream, aims to improve well-being in the cacao-producing communities of Colombia through a commitment to quality and sustainability. 

They are an amazing company and it is a goal of ours to partner with them. 

No one asks all of them, but we believe it's good to know as much as possible about chocolate. So, if you have any additional questions don't hesitate to ask anytime!

Please email keenan@wholeheartedchocolate.com with any questions, comments, or concerns you may have.