We strive hard to maintain the very high quality standards we set for ourselves. For us chocolate making is an art, to be appreciated by each of you who choose our range of products for yourselves and your loved ones.

1.What is the best way to store your chocolates?


Our chocolates are best stored out of direct sunlight in a cool environment below 68° F/ 20 C. A wine cellar or similar ambiance is ideal for long term storage


2.How to properly store chocolates? 


Store chocolates at cool room temperature in a dark and dry place wrapped in plastic bags and/or in airtight containers away from products that give off strong odors.   


To refrigerate, simply wrap the chocolate in two plastic bags and seal tightly. This may prolong the freshness of the chocolate for one more week.  When you are ready to serve, bring the package back to room temperature before opening it; this usually takes 2 to 3 hours.


3.How long will your chocolates keep their fresh taste?


Two Friends chocolate truffles will stay fresh tasting for up to 3 months (our ganache recipe is formulated to have low water content) if stored airtight and kept in a cool, dry and dark place. For our Bar and Bark chocolates, they can last for up to 11 months if stored in good home kitchen conditions. These products mostly contains nuts and nuts has the tendency to go rancid if stored in a high temperature.


4.What is the shelf life for your Gourmet Chocolate Spreads?


Two Friends Gourmet Chocolate Spreads would come up to minimum 6 months. Our spreads are made with full of nuts and chocolates, so ensure to store in a dry cool place for better shelf life.


5.What is the shelf life of your Bittersweet Fudge Sauce?


Our Fudge Sauce is made of unsweetend chocolates and has no milk or cream so it should last upto a month. Once opened refreigerate the bottle and consume as early as possible.


6.Is the chocolate spoiled when it turns dull and gray?


Often the dull and gray film on the chocolate is mistaken for the formation of mold.  This condition is called the fat bloom and it occurs when the cocoa butter in the chocolate or filling separates out from the other ingredients, floats to the top, and crystallizes. It appears as white dots and streaks or as a dull, gray film on the chocolate. This is only a cosmetic effect and does not mean that the chocolate is spoiled.  The cause of fat bloom can be prevented by storing chocolate in dry and cool place under 20°C.


The other possible explanation is the sugar bloom caused by condensation. The water from the condensation dissolves the sugar in the chocolate.  When the water evaporates, the sugar remains on the surface in the form of large, irregular crystals.  To avoid direct condensation, chocolates leaving a cold room should be stored in a warmer room for a certain amount of time before opening the package. Sugar bloom will affect the texture of chocolate, making it grainy.

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