1. How should chocolate be stored and shipped?
Chocolate should be stored in a cool, dry place with the temperature ranging from 14°C – 18°C. Always store away from strong odours as chocolate will absorb the odour. Improper storage may cause the product to bloom (see question 7).
2. How do you temper chocolate?
Pure chocolate must be tempered in order to achieve a finished product that hardens evenly and shows a good gloss. Follow the steps below:
- Melt chocolate mass small amounts at a time between 40°C and 42°C
- Cool entire mass down to 35°C
- Separate batch 2/3 in one bowl and 1/3 in another bowl
- Cool down the bowl with 1/3 of the chocolate down to 28°C
- Make sure the bowl with 2/3 of the chocolate is not above 35°C
- Carefully mix both bowls back into one batch, making sure the temperature never rises above 30°C
- Cool at room temperature until chocolate becomes thick (but still in liquid form).
- Chocolate will have started to harden on the sides of the bowl.
At this point you can pour into the mould, etc.
Tip: It is recommended that you check the temper before creating your finished product. To check the temper, dip the tip of a knife into the melted chocolate and set it aside. It should harden within five minutes and be even and glossy. If it is dull or has streaks, re-temper the chocolate before continuing.
3. How do you melt compound chocolate?
1. Place the desired amount of Foley’s wafers into a dry microwavable container.
2. Place the container into the microwave. Microwave on the defrost setting for 1 minute, then stir the wafers for 30 seconds.
3. Repeat until chocolate is completely melted and silky smooth.
Double Boiler Method: (make your own by placing a stainless steel bowl over a sauce pan filled with water)
1. Put a few inches of water into bottom section of double boiler. Water should not touch the bottom of the top section.
2. Heat water over stove on low heat. Water should not boil.
3. Place wafers in top section of boiler and stir until melted and smooth.
1. Chocolate burns easily. Be sure to melt chocolate slowly over low heat.
2. Chocolate and water do not mix. Water in liquid chocolate will cause the product to become thick and lumpy. Make sure that your work surface and tools are completely dry before working with chocolate.
4. How do you mould chocolate?
When filling the mould, do not fill it all the way to the top. This ensures that you do not have a ridge on the bottom of your finished piece. Once the mould is filled, tap it several times to remove any air bubbles. You can also use a toothpick to remove air bubbles in very detailed areas of your mould. Cool in your refrigerator.
5. How do you read the lot code?
On our bulk cases of chocolate, the lot code consists of 8 digits. The first 6 digits are the production date of the chocolate (YYMMDDXX) and the last 2 digits are an internal code.
On our bagged chocolate, the lot code is also 8 digits. The first digit is the year. The 2nd – 4th digits are the Julian Code Date. Next are 2 zeros. And the last 2 digits are an internal code.
6. What is the shelf life of your chocolate?
Chocolate products produced by Foley’s Candies generally have a shelf life of 12 months, providing that handling and storage recommendations have been followed. Some products have a shorter shelf life. Please contact our customer service for more info.
7. My chocolate has white streaks on it. Is it ok to eat?
Yes! The whitish layer known as chocolate bloom is either fat or sugar in the chocolate coming to the surface. The fat or sugar can resurface due to either the chocolate being stored improperly or the chocolate melting and being allowed to re-set. Chocolate that has bloomed is safe to eat and to bake with. After melting, the white streaks will disappear.
8. What is the percentage of chocolate in your semi-sweet chocolate chips?
The minimum cocao % in the Semi-Sweet Dark Chocolate Chips is 39.1%.
9. Is your chocolate Non GMO?
At Foley’s we only use ingredients in our products that are approved by Health Canada and the Canadian Food Inspection Agency. We are confident that our suppliers of our main ingredients such as sugar and cocoa products are supplying us with Non-GMO products. Sources of other ingredients such as whole milk powder and whey powder are quite varied and as a result our suppliers of these products are unable to confidently state that they are GMO free.
Three of Foley’s products are currently Non-GMO verified by the NON-GMO PROJECT. These are Dark Chocolate Chips, Dark Chocolate Slices and Dark Cookie Chunks.
10. Is your facility nut free?
Our facility handles peanuts and tree nuts. Please check the allergen disclaimers on labels or films.
11. Are your products gluten free?
Most of our products do not contain gluten in the ingredients; however since we have gluten in our facilities, we do not claim that our products are gluten free.
12. Are your chocolates Kosher?
All product manufactured by Foley’s Candies LP are produced under the supervision of The Orthodox Rabbinical Council of British Columbia and are certified accordingly.
13. Do you have a store? Do you sell to the general public?
We do not have a store, although our chocolates are readily available in many grocery stores across Canada in the bulk food section.
If you are in the food service industry, our products are available through food service distributors and industrial baking wholesalers. Otherwise you must meet minimum requirements for your area. For more information feel free to write to firstname.lastname@example.org.