FAQ

The ideal circumstance for storing highquality chocolates are: Constant temperature between 60-64°F (16-18°C) and avoid fluctuation in temperature, it melts and crystallizes the cocoa butter (above 25°C) Keep air humidity lower than 60%, a higher humidity reduces flavor and starts the condensation process on chocolate. Water drops leave white stains behind It is important to protect chocolate from light and air, it affects the flavor. Keep in an airtight container on a dark place. Chocolate easily absorbs other scents. Do store the chocolate in a hygienic and clean room, free from odors. Keep also away from meat, fish, cheese, citrus fruit, mint, spices, Of course other ingredients combined with chocolate (like, butter, milk, eggs, cream, fruits, nuts, …) shortens the shelf time a lot, sometimes it’ll last only for a few days. At my house chocolates never gets the chance to pass their preservation date. Our Genauva chocolates have a shelf life up to 12 months.

There are 2 reasons why chocolate can turn white. It is called 'fat-blooming' or 'sugar-blooming'. Here is why: Sugar-Blooming When cold chocolate comes into contact with warm air, water condensates on the surface of the chocolate (compare it with the condensation of your mirror when taking a shower). That might happen when you store the chocolate in your fridge. We also call it temperature shock. The water dissolves the sugar on the chocolate surface. After the chocolate dries, the sugar crystals are left behind on the outside of the chocolate. At this point you see a greyish and grainy chocolate, also called sticky chocolate. How to prevent this? Store the chocolate between 60-64°F (16-18°C) and at a humidity lower than 60%. If the chocolate is kept or transported at a much colder temperature (if you have no choice) don't open the outer packaging until the chocolate got the chance to adjust to the ambient temparture. This might take a few hours. Fat-Blooming Belgian Chocolate is made with 100% pure cocoa butter. A praline is a chocolate with a filling with a variety of ingredients. Even though the outer chocolate shell is made with only cocoa butter, the filling might be made with a variety of fat, such as: vegetable fats, nut oils or butter. If the chocolates are not stored at the proper temperature the oils or fats might melt or become softer and migrate towards the surface. The chocolates will become white on the outside. This is a natural process and cannot be prevented, only delayed by respecting the right storage temperature between 60-64°F (16-18°C). The problem starts to arise when the temperature exceeds 68°F (20°C). How can you see the difference between sugar-bloom and fat-bloom: Sugar bloom leaves hard crystals on the surface of the chocolates that can not be removed, the chocolate doesn't has his firm snap. Fat-bloom is a soft white greasy layer that can be wiped-off with your finger. In both cases the chocollate is still eatable but has lost its appealing look and mouth-feel.

Yes. Our chocolates are really made IN Belgium with the purest ingredients and great respect for Belgian traditions.

Our chocolates might contain dairy ingredients and are not suitable for vegans; they still are suitable for vegetarians.

The nuts which Genauva's Chocolatiers uses are: Almonds hazelnuts cashew nuts pistachio nuts walnuts macadamia nuts Even if the chocolate doesn't contain the above mentioned allergen, Genauva cannot guarantee their absence in the chocolates, that's why every label contains "may contain…”. Every effort is made to ensure all nutritional information is as up to date and as accurate as possible, please always read product labels. As strictly outlined in the chocolatiers policy, no products containing peanuts or traces of peanut are allowed in the entire manufacturing process.

Genauva cocolates are certified by the internationally recognized Triangle K organisation. All chocolates are certified as Kosher Dairy.

The following ingredients contain gluten: Speculaas (Biscoff) Feuilletine Which mean that Princess and Fabiola contain gluten. There is very small chance of cross-contamination from the product lines to the other chocolates. Even in such cases, the amount of gluten would be insignificant.

No genetically modified agents or hydrogenated fats are used.

If you are interested to partner up with us and to start selling your own Genauva chocolates as an independent seller, please contact us.

Yes. Genauva chocolates are made with only natural ingredients and with the highest Belgian and European standards. Only natural flavors are used, natural colors, natural preservatives.

Due to the nature of food products, we are unable to accept returns. If you are not completely satisfied with your purchase, please contact us.

Because of the temperature issues that might arise, our chocolates are shipped from October till April.

The shelflife is indicated on the back of the package. Any way we would suggest you eat them as fresh as possible because fat or sugar bloom can always occur when they are not kept in perfect conditions.