FAQ - Embassy

Yes, we use halal-certified materials and finished products in our factories and warehouses.

Yes, Embassy products are certified kosher by the Orthodox Union.

Milk chocolate and white chocolate contain milk, while our dark chocolate does not contain milk. However, we cannot deny that there is the possibility of milk contamination in the product. This can happen 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 can last up to 18 months, while our white chocolate can last for 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 taste and aroma of food around it, so it is important to avoid strong odors around the chocolate, including the smell of the container itself.

Before storing chocolate in the freezer , store the chocolate in the refrigerator for 24 hours first to prevent temperature shock and water vapor condensation. When removing chocolate from the freezer , move it to the refrigerator for 24 hours first, then store it at 18-22 °C for the next 24 hours.

White spots indicate the 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, resulting in the fat in the chocolate melting. This causes the fat to rise to the surface, which appears as dull white spots and layers on the chocolate as it hardens. Fat bloom may also appear on the finished product. This can be caused by unstable temperatures, imperfect tempering , incorrect timing , etc.

Meanwhile, sugar bloom is caused by humidity or water vapor. Water vapor can appear when chocolate is stored in a damp place or when chocolate experiences temperature shock due to drastic temperature changes. Due to the condensation of water vapor on the surface of the chocolate, the sugar in the chocolate is also dissolved with the water vapor. When the water evaporates, the sugar will crystallize again, giving rise to a white layer on the surface of the chocolate.

If your chocolate experiences blooming , don't worry because the chocolate is still safe to consume.

Tempering is the process of using heat to release 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 occurring in the chocolate being processed.

The tempering process needs to be carried out when couverture chocolate will be used for molding and decoration. When couverture chocolate is used for cakes, ganache , ice cream, chocolate mousse , brownies and the like, the tempering process is not necessary.

Yes, you can re- temper melted chocolate. Make sure that there are no other ingredients mixed with the chocolate, such as nuts, cream and/or butter.

To overcome this problem, you need to ensure the tempering process is carried out well.

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 is the amount of fat that comes from cocoa butter and milk in couverture chocolate.