FAQs – Frequently Asked Questions
About Daniel Chocolates
Daniel’s chocolate is beloved by people because everything he does adheres to purity. Daniel uses only pure natural ingredients like whipping cream and butter for our fillings – preservative free, no artificial colorings and flavors, no hydrogenated, vegetable and tropical fats, pure Belgian chocolate making techniques.
And all that with pure dedication.
Daniel’s chocolates are manufactured in Vancouver, British Columbia since 1981. We make all our chocolates exclusively in the Mount Pleasant neighbourhood of Vancouver, from which we supply our retail stores, clients, and a large number of fine retailers and hotels across Canada.
Dark Chocolate is chocolate without milk additives. A bar of dark chocolate typically contains more than twice as many antioxidants as a bar of milk chocolate and it harbors fewer calories than milk chocolate. It is required to have a minimum of 35% cocoa solids according to European rules while only 25% by the U.S. Government.
Daniel le Chocolat Belge offers a wide range of high quality dark chocolates with various cocoa contents from 55% to 62%.
No sugar added chocolate is sweetened with maltitol in place of sugar. Maltitol is a natural ingredient and contains no additives or artificial ingredients. It is derived from maltose, a sugar component of corn. Maltitol has 90% of the sweetness of sucrose (table sugar) and nearly identical properties. Because it has fewer calories (about half the calories of sugar), it does not promote tooth decay and has a somewhat lesser effect on blood glucose. Although it is commonly referred to as “sugar alcohol”, it does not contain any alcohol.
Because of its sugar free and reduced calorie attributes, maltitol is highly suitable for reduced calorie, diabetic and low carbohydrate diets.
Like some high fiber foods, maltitol may cause gas or a laxative effect depending on the individual’s sensitivity, how much is consumed, and whether it is consumed alone or with other foods. For most people, moderate consumption of maltitol will not cause gastrointestinal problems. It is recommended that total maltitol consumption does not exceed 20 grams of maltitol per day. Consult with a physician or dietician about including it in your dairy diet.
The common definition of organic is “food grown without chemicals”. Organic chocolate is made with ingredients that grow without the usage of chemical fertilizer, pesticides, growth regulators and livestock feed additives. Organic crops are usually less abundant than conventional ones and they require extra care in all stages of processing and strict certification standards. That is why organic chocolate is more expensive than its conventional counterpart. In terms of taste, organic chocolate has a slightly different taste because it is commonly made with cane sugar instead of beet sugar. You will find a variety of organic chocolate products at Daniel le Chocolat Belge to satisfy your craving.
There is no legal definition of fairtrade at this time. A working definition of fairtrade would be “a guarantee that producers are paid above world price according to criteria laid down by the Fairtrade Labeling Organization (FLO)”. The FLO currently has fairtrade criteria for cocoa, coffee, tea and sugar. It ensures that the farmers are paid a higher premium price for their products than the commercial price.
Lecithin is natural product derived from soy beans that is added to chocolate to give it a smooth, fluid consistency. It helps to maintain an emulsion between cocoa solids, cocoa butter and sugar and is common in almost all chocolates. For purity reason, our lecithin is absolutely GMO free (Genetically Modified Organism).
A Belgian term that refers to a chocolate with filling made of ground caramelized almonds or hazelnuts. At Daniel le Chocolat Belge, we offer over 10 varieties of pralinés made with 100% natural nutmeat. Without the accent, “praline” is the French word used for describing caramelized whole almonds.
Ganache is a smooth mixture of chocolate and whipping cream. It is often used as a filling for truffles. Because of the high water content in whipping cream, ganache has a relatively short shelf life, which is the reason that few chocolatiers use pure ganache as a filling. At Daniel le Chocolat Belge, we are proud to offer a wide variety of fresh and preservative-free ganache chocolates.
There are no gluten or wheat ingredients in Daniel’s chocolates except in chocolates that have obvious wheat products like rice crispies (contains malt) or pretzels added.
Unfortunately, we only ship within Canada and the U.S. International shipping is not available.
Shipping to multiple addresses in one order is currently not available at Daniel Chocolates. Each order should be assigned to one shipping address only. We apologize for this inconvenience.
During the summer (June 1 – September 15), these following shipping methods are applied for web orders:
- Factory Pick-up: You can pick up your order at our Head Office/ Factory location at 88 E 7th Ave, Vancouver, BC.
- Overnight Priority Shipping Service: Regular and Express Shipping are not available. Ice packs will be added to orders at no charge.
Please check our Shipping Info page for more information.
When the order status is changed from “Processing” to “Completed”, it means the order leaves our factory. Another email confirmation with tracking information will be emailed to the customer.
- After your order has been placed, please call us at (604) 879 7782 or contact firstname.lastname@example.org as soon as possible if you would like to make any changes.
- Once the order leaves our factory, unfortunately, we are unable to accept any cancellation request.
- With pickup order, cancellation requests are acceptable within 5 business days with a full refund since the day pickup notice is sent to the customer. After 5 business days, the order is automatically cancelled without refund.
Daniel’s chocolates will stay fresh tasting for up to 8 weeks from the time of purchase, as long as they are kept in a cool, dry and dark place. For plain solid chocolates, they can last for up to a year if stored in good home kitchen conditions.
Store chocolate at cool room temperature in a dark and dry place wrapped in plastic bags and/or airtight container 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.
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.
If neither seems to be the case, the chocolates are indeed spoiled.