FAQ - Embassy
About Our Chocolate
Yes, we use halal-certified materials and finished products in our factories and warehouses.
Yes, Embassy products are kosher -certified by the Orthodox Union.
Milk chocolate and white chocolate contain milk, while our dark chocolate contains no milk. However, we do not deny that there is a possibility of milk contamination in the product. This is possible because our dark chocolate products are processed using the same equipment as other products that contain milk. Thus, we leave it to each individual to determine.
Embassy products are processed at our factory in West Java, which does not process nuts.
No, our Embassy products do not contain ingredients with trans fats or partially hydrogenated fats.
All of our Embassy products use ingredients that are safe for human consumption and have the highest quality standards. However, we advise pregnant women and nursing mothers to consult a doctor before consuming our products.
Our dark chocolate and milk chocolate last up to 18 months, while our white chocolate lasts 12 months.
Store chocolate in a cool room with a stable temperature between 18-22°C. Keep away from sunlight and high humidity.
Store chocolate in an airtight container and avoid opening the container to prevent air from entering. Chocolate can absorb the flavors and smells of the food around it, so it's important to avoid strong odors around chocolate, including the smell of the container itself.
Before storing chocolate in the freezer , store the chocolate in the refrigerator for 24 hours in advance to prevent temperature shock and moisture condensation. When removing the chocolate from the freezer , transfer it to the refrigerator for 24 hours first, then store it at 18-22 °C for the next 24 hours.
White spots indicate chocolate has experienced fat bloom or sugar bloom .
Fat bloom is an event where fat (from cocoa butter) appears on the surface of the chocolate. During storage, fat bloom can be caused by unstable storage temperatures, so that the fat in the chocolate melts. This causes fat to rise to the surface, which is visible as blotches and a dull white coating on the chocolate as it hardens. Fat bloom can also appear on finished products. This can be caused by unstable temperatures, imperfect tempering , improper timing , etc.
Meanwhile, sugar bloom is caused by moisture or moisture. Moisture can appear when chocolate is stored in a damp place or when chocolate is subjected to temperature shock due to drastic changes in temperature. Due to the condensation of water vapor on the surface of the chocolate, the sugar in the chocolate dissolves with the water vapor. When the water evaporates, the sugar will recrystallize again, forming a white layer on the surface of the chocolate.
If your chocolate is experiencing bloom , don't worry because the chocolate is still safe for consumption.
Tempering is the process of using heat to remove the beta crystals in chocolate so that the chocolate has a smooth, shiny surface and feels crunchy when broken. By tempering , you can reduce the risk of fat bloom on the chocolate being processed.
The tempering process needs to be done when couverture chocolate is to be used for molding and decoration. When couverture chocolate is used in cakes, ganache , ice cream, chocolate mousse , brownies and the like, no tempering is necessary.
Yes, you can retemper melted chocolate. Make sure that nothing else gets mixed into the chocolate, such as nuts, cream and/or butter.
To solve this problem, you need to make sure the tempering process is done properly.
Cocoa content is the percentage of the total cocoa solids (including cocoa butter) of a product. The higher the percentage, the bitterer and more intense the taste will usually be.
Fat content or fat content is the amount of fat that comes from cocoa butter and milk in couverture chocolate.