Shipping in the U.S. is free for all orders $80 and over. Otherwise, shipping costs vary depending on the shipping destination and the weight of your package. The correct shipping fee will show at the checkout page. We only use priority mail 2 to 3-day delivery service to ensure your order arrives in perfect condition.

We ship most orders the next business day during the months of October through May. During the holidays, it may take up to three days to ship your order because of high demand. Once your shipping label is created, you will be emailed a tracking number.
During the summer months, May through September, we restrict our shipping days to Monday through Wednesday, so your order does not sit at a sorting facility over the weekend. Orders received after Wednesday will ship on the following Monday.

Every package is shipped with insulation and re-usable gel ice packs. We check temperatures at your receiving location and notify you of any delays we should take to ensure the package arrives in good condition. Once your shipping label is created, you will be emailed a tracking number.
In the summer, we may need to delay shipments and will contact you to find the best solution. We suggest shipping to a location where the package can be brought inside immediately. This may be a workplace instead of your house. In some cases, we may arrange to have you pick up your package at your local post office.
If your chocolate arrives softened but not fully melted, you can place your chocolate in the refrigerator for 20 minutes to harden it again.

If your chocolate is soft when it arrives but not fully melted, you can place it in the refrigerator to set it back up. If it is completely melted, you can still refrigerate it to harden it again, but it will not have the same smooth look and consistency. Often it will become crumbly. In this case, contact us and we will accommodate you accordingly. Also, do not throw your chocolate away. You can still make a drinking chocolate or recipe like chocolate mousse from your chocolate bar.

All sales are final, and we are not able to accept returns. If you are dissatisfied, please contact us.

Please call us during support hours, Monday – Friday 10am – 5pm Eastern time and Saturday 11 am – 4 pm Eastern time, and we can help place your order with you on the phone. If you need support outside these hours, please contact us via email.

The best way to store your chocolate is in a cool place with temperatures between 60-68 degrees Fahrenheit. A wine refrigerator is excellent for storing chocolate. Otherwise, you can store it at room temperature up to 75 degrees Fahrenheit. During warm weather if your room temperatures reach the high 70s or 80s consistently, you can place your chocolate in the refrigerator in a thick zipper bag.
If your chocolate is stored above 75 degrees Fahrenheit for over two months, it can become brittle and grayish looking and lose its fine flavor and velvety consistency. If this happens you can still use your chocolate for drinking or other recipes.

If stored at temperatures between 60-68 degrees Fahrenheit, your chocolate bars can last much longer than the “enjoy by” date marked on your package. We stamp our bars with an 18-month shelf life from the date they are packaged.
Confections such as caramels or our Valentine’s bonbons should be enjoyed within a month.
Truffles purchased at our store should be consumed within 1-2 weeks and kept in the refrigerator.
Sipping chocolate or baking chocolate will never expire if your intentions are to melt it down to drink or put it into a recipe.

Fine chocolate is best enjoyed at room temperature. Before you taste a piece, rub it between your fingers to release its aroma and cup your hands to smell it first. This olfactory experience prepares your taste buds and helps you to identify flavors based upon your life experience. Next, place a piece in your mouth and maybe give it one chew but also let it melt slowly so the flavors release as the cocoa butter coats your palate. Fine chocolate is nice to pair with cheese, fruit, nuts, tea, wine, beer, and spirits and to taste with friends.

Yes, our chocolate is made in a facility with no peanuts and no tree nuts, except for toasted coconut that we use as a truffle or bark topping. Our chocolate making and tempering equipment has never contacted nuts. Our staff are not allowed to bring outside food into the facility that contains peanuts or tree nuts. It is important to note, however, that our facility is not officially certified as nut-free.

On occasion we will use an ingredient such as a dried fruit or seed in a chocolate bark that was packaged in a facility with nuts. In that case we include allergen information for the product.

Yes, our chocolate is made in a facility that does not use soy. Typically, soy lecithin is used to thin out chocolate and keep the fats emulsified. We do not use soy lecithin or other soy products such as non-stick oil sprays.

Our chocolate is made in a facility that uses flour containing gluten for our baked goods. There is a possibility for cross-contamination with gluten, if small particles become airborne during baking and make their way into our chocolate. Our chocolate machines do have a cover on them. However, baking occurs within 3 feet of our chocolate machines. We recommend that anybody with a severe gluten allergy who cannot tolerate trace amounts avoid consuming our chocolate.

Our chocolate is made in a facility that uses gluten, dairy (including milk powder), and eggs.
There is a possibility for cross-contamination with trace amounts of gluten in our chocolate because baked goods are made within 3 feet of our chocolate machines.
There is a possibility for cross-contamination with trace amounts of milk even in our dark chocolate, if small particles of milk powder become airborne in our factory. We have dedicated chocolate machines for dark chocolate versus milk chocolate, so the amount of dairy contamination in dark chocolate would be in trace amounts.
All our milk chocolate products contain dairy.
All our cookies, brownies, and biscotti contain gluten.