FAQ

You can have your items shipped, schedule a local pickup, or a local delivery (free for orders $75 or more). You can tell us your preference when you check out.

The shelf life of hot cocoa bombs, molded items, and some chocolates with caramel or fondant fillings is approximately two months if stored in a cool, dry place. Fruit flavors and some cream fillings last closer to one month when stored in a cool dry place. While "best by" dates are noted on the package, chocolates can often be consumed after that date with some loss of flavor or texture.

All chocolate items should be stored in a cool, dry place at room temperature. Please do not put them in the refrigerator, or they will show evidence of condensation when they return to room temperature. If you are using dessert cups and would like to prepare them ahead of time using a chilled filling, plan to store the completed dessert in the refrigerator for up to two days and remove them just prior to serving.

Place the bomb gently in a mug and heat 8-12 oz of water or milk until it is very hot. Slowly pour the hot water or milk over the cocoa bomb, and as the chocolate melts it will release the filling.

We're happy to talk special orders! Just submit a contact form and we will be in touch!

Chocolates are produced in limited production runs throughout the cooler parts of the year. There are typically bigger scale runs around Thanksgiving, Christmas, Valentine's Day, Easter, and Mother's Day and you can find products in local shops and at local vendor fairs. Check our Facebook page to see where we'll be when. If it's Spring/Summer, we don't generally make much for chocolates because the heat and humidity are just too dang hard to control with the current equipment we have. Chocolate is picky and needs those "goldilocks" zones to retain good quality and shelf life. We will still fill special event orders of the summer however, so we encourage you to reach out if you have an event sized order!