Chocolates
Shop Chocolates from independent sellers in Food & Gourmet Products.
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Sell with us →About chocolates
Artisan chocolate falls into two broad groups. Bean-to-bar makers roast and grind cocoa beans themselves, producing bars that often highlight a single origin and list cocoa percentage and tasting notes. Chocolatiers work with finished chocolate to create truffles, filled bonbons, barks, and chocolate-coated fruit and nuts.
Dark, milk and white chocolate differ in cocoa solids, milk and sugar content. Fresh-cream truffles and bonbons have a shorter shelf life than solid bars and need cool storage.
Chocolate is sensitive to heat, so many chocolatiers use insulated packaging or limit shipping in warm months.
Choosing artisan chocolate
- Check cocoa content, origin and tasting notes for bars.
- Read allergen information — milk, nuts, soy and wheat are common, and cross-contact is frequent.
- Fresh truffles and bonbons have a short shelf life; check use-by dates and storage guidance.
- In warm weather, ask about insulated packaging and shipping days.
- Store chocolate cool and dry, away from strong smells, and avoid the fridge unless advised.
Questions about chocolates
What does bean-to-bar mean?
It means the maker controls the whole process, from roasting and grinding cocoa beans to making finished bars.
Is dark chocolate dairy-free?
Not always. Some dark chocolate contains milk or is made on equipment shared with milk. Check the ingredients and allergen statement.
Will chocolate melt during shipping?
It can in warm weather. Many sellers use insulated packaging or pause shipping in hot months. Ask before ordering.