We do not use preservatives, so our chocolates are best when enjoyed soon after we’ve made them.
Since we use many seasonal & fresh fruits, herbs & other ingredients in our recipes, their flavors & texture are at their optimal brightest & best within a few days of purchasing them.
For best flavor & texture, keep chocolate bonbons & bars in a cool, dry, dark place (ideal temperature between 60-70ºF), and not in the refrigerator unless absolutely necessary!
Our recommended timetable for storing our chocolate bars, truffles and bonbons (enjoying them sooner means fresher & better!):
- Truffles: within 14 days
- Filled/molded chocolates: within 6 weeks
- Tablets/bars, mendiants & solid chocolates: within 6 months
- Pavés: within 7 days, refrigerated within 14 days
- Pâté chocolate, chocolate terrines, chocolate salami: 8 weeks refrigerated. Store chocolate charcuterie at < 41ºF. We recommend storing it in an air-tight container or re-sealable freezer bag in your refrigerator to keep humidity at bay.
To cut down on waste, we don’t use plastic packaging or dividers. Our kraft boxes are recyclable and use 100% recycled boxboard and 100% recycled papers, and our cellophane bags are 100% biodegradable and compostable. Our paper box bands and bag tags are recyclable. We compost or recycle our food and paper waste.
Allergen Info: Tavernier chocolates are made in a kitchen that uses soy, dairy, eggs, wheat & nuts. Those with nut allergies should not eat our chocolates.
Our chocolates are vegetarian, & many vegan. This symbol ℘ indicates which of our offerings are safe for vegans.
Is it okay to refrigerate chocolate?
Well tempered chocolate bars, solid chocolate bonbons, filled chocolate bonbons and dipped truffles should not be refrigerated since temperature changes and humidity can affect the structure of the chocolate, causing chocolate bloom (a blotchy, streaky white cast made by cocoa butter or sugar separation that is safe to eat but can change the shelf life, texture and flavor of chocolate), and chocolate truffles and filled chocolates to crack since the centers expand and contract differently than their chocolate shells.
Refrigerate chocolate only when absolutely necessary (if you live in a tropical climate without air conditioning, for instance!).
Please note that our chocolate charcuterie must be refrigerated.
How long does chocolate last?
A well tempered solid chocolate bar, mendiant or bonbon can last up to one year if it is stored in a cool, dry, dark place. Inclusions (other ingredients added for flavor and texture, like nuts, dried fruits, salts, etc.) can affect the shelf life of confections, so check the packaging for the Best By date.
Filled chocolate bonbons and truffles have a shorter shelf life since their centers are made with cream and/or butter and other ingredients. In general, eating bonbons within one week of their creation is suggested for best flavor and texture.
Why is there soy lecithin in your chocolates?
Soy lecithin is an emulsifier that is found in couverture chocolates used by chocolatiers and confectioners. Derived from soy beans, lecithin stabilizes the cocoa butter in chocolate so it doesn’t bloom as easily, and makes the chocolate smooth and easy to work with.
The amount of lecithin in a typical chocolate usually comprises no more than 0.5% of the total weight. Some chocolate makers are creating couverture using sunflower lecithin to replace the soy, and bean to bar makers usually do not use lecithin in their products. We are looking into using some of these chocolates in future confections.