Frequently asked questions
We know that as a customer you may have a question at some point whether it is about a product or our online store security. We have put a few answers together for some common questions we think you may find important to know. However if you have a specific question not answered in our FAQ’s answering please do not hesitate to email us. We try to answer all enquiries within 24-48 hours.
About our chocolate
We get asked so many questions about our chocolates, from the bean to the final product. So here is a little bit about the chocolate we use. We are totally independent and not affiliated with any processor of cocoa beans which gives us the ability and flexibility to pick and choose grades and brands of chocolate that best suit our customer requirements and the needs of our individual products. Product quality, consistency and availability are essential when producing high quality chocolates.
We use two main cocoa processors, Valhrona and Barry Callebaut two of the world’s leaders in their field. The grades of chocolate we use vary depending upon the final application. Our standard grades of dark, milk and white chocolate are used in most general applications where a good all round high performing chocolate is required. For more specific flavour profile characteristic we use single origin chocolates or blended origin chocolates. Single origin chocolate uses cocoa beans from a particular country or region, which means the effect of specific climates and geologies bring a unique flavour to the bean, while blended origins uses single origin beans blended to produce unique flavour profiles. Specific applications in particular when pairing flavours requires the use plantation chocolate where only the beans of a particular chocolate are used for example the Alto El Sol plantation in the Peruvian National Park where its beans have a dominant sourness and red fruits.
Our standard grades of chocolate are:
Belgium Dark Chocolate – Dark, sweet, smooth 54% to dark to extra bitter high cocoa content 80% each with natural bourbon vanilla and 100% pure cocoa butter.
Belgium Milk Chocolate – Creamy balanced cocoa flavour with a hint of caramel taste. With 33.6% cocoa solids, 21.8% milk solids, natural bourbon vanilla and 100% pure cocoa butter.
Belgium White Chocolate – Creamy milk taste with 28% cocoa solids and 23% milk solids.
Is our chocolate suitable for diabetics?
Like everything in life its about moderation and even more so when there is a medical condition to consider. Higher cocoa levels in dark chocolate will generally imply less sugar, but not zero sugar. As everybody is different we would always recommend seeking medical advice before eating chocolate that is new to you.
Are online payments made via CoCoChemistry secure?
To enable our customer to shop on our site with confidence knowing that best security practices are applied we use PayPal as our payment service provider. Using the PayPal gateway you will be directed to their secure servers with encrypted SSL data handling. Here you can pay for your products via your credit and debit cards or your PayPal account.
PayPal is a trusted and recognised online payment gateway used international by millions of people each day. Although we cannot guarantee absolute security we have taken steps to ensure you have confidence in our shop when making online transactions.
Do you store customers bank and card Details?
CoCoChemistry do not store or see any of your bank or card details. These transactions are managed directly by PayPal. Click here or more information about PayPal, its security systems and services.
Do I need a PayPal account to make card Payments on the CoCoChemsitry website?
You do not need a PayPal account to make a card payment. PayPal will accept credit and debit card payments on checkout.
What cards does PayPal support
PayPal supports a large number of credit cards, including Visa, MasterCard, American Express, Discover, JCB, Diner’s Club and EnRoute.
Terms and conditions
Please click here see our terms and conditions page for further information.