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Bloom: dull, grey film that appears on the surface of chocolate. This is caused by improper storage and moisture, which causes the cocoa butter to release from the chocolate.
Cacao: the pure plant and seeds that form chocolate. The cacao tree grown in the tropics, house the seeds that make chocolate. Cacao grows in humid, wet areas beneath taller trees.
Cocoa butter: yellowish-white vegetable fat extracted from pure chocolate liquor with high-pressure machinery. It has a melting point of 97 degrees Fahrenheit. It is both edible and nutritious.
Molded chocolate: hollow or solid piece that starts as liquid chocolate that is poured into a mold. Once cooled, chocolate will take the exact shape of the mold form.
Tempering: the heating, cooling and reheating of chocolate in order to stabilize the cocoa butter crystals. Liquid chocolate must stay within precise temperature to be properly tempered. Tempered chocolate, when cooled and hardened, creates shine as well as snap necessary for molding candy and coating chocolate.
White chocolate: technically, this is not true chocolate as it contains no chocolate liquor or solids. It is a product made from cocoa butter, milk and sugar. Good white chocolate contains at least 20 percent cocoa butter and 14 percent total milk ingredients, while in other coatings; cocoa butter is replaced by vegetable fats.
Felt welcome the moment we walked in! Loved it and the dark chocolate pecan patties - well what can I say...simply DECADENT melt in your mouth goodness! Tons of selection and beautiful packaging.
Cara Mia from Google+
If I had to live on a desert island with just one thing for the rest of my life it would be the raspberry jelly filled dark chocolates from Rheo Thompson. And a glass of milk.
Leigh from Facebook
Back home to Stratford next weekend for 2 boxes of your Mint Smoothies. Looking forward to the many memories your chocolates create.
Andrea in Toronto