FAQ

FAQ

  • 1. How long will GODIVA Chocolates keep their fresh taste?
  • GODIVA Chocolates will stay fresh tasting at room temperature for up to 2-3 weeks, as long as they are kept away from heat and humidity. Specifically, the temperature should not exceed 20 degrees (C) and the relative humidity should remain below 60%. Avoid direct sunlight.
  • 2. How should I store the chocolate if I want to keep it fresh tasting for more than two weeks?
  • To store chocolate for up to two months, place package in two plastic bags, close tightly and refrigerate. To store chocolate for up to six months place package in two plastic bags, close tightly and freeze.
  • 3. What is the proper way to "thaw out" the chocolate once it is taken out of storage?
  • Keep chocolates in plastic bags until the entire package has attained room temperature. Minimum thawing times for one box are:
    * Refrigerator - 2 hours
    * Freezer - 6 hours
  • 4. What is the best way to ship GODIVA Chocolate?
  • Put the package in an insulated container along with a frozen "gel-pack." Ship "express overnight." It is best to avoid shipping in warm weather or to destinations with warm climates.
  • 5. What makes GODIVA special?
  • * High quality ingredients; a minimum of artificial flavors.
    * The use of innovative moulds and manufacturing techniques that result in the creation of distinctive confections.
    * Fashionable packaging created by a team of GODIVA designers who search the world for innovative, elegant ideas.
  • 6. What is sugar bloom?
  • A condition affecting the surface of chocolate. The chocolate adopts a dull, tannish-white color and feels gritty when touched. Only appearance is affected - not taste. It is caused by condensation of water vapor from air on the chocolate surface. The sugar in the chocolate dissolves in the water, then the water evaporates and the sugar crystals remain on the chocolate.
  • 7. What is fat bloom?
  • A condition affecting the surface of chocolate. The appearance is similar to sugar bloom (dull, white), except it is shiny and feels greasy when touched. Taste is unaffected. It is caused by the migration of cocoa butter crystals to the surface and subsequent recrystallization. The "migration" is hastened by warm temperatures and prolonged storage.
  • 8. What is vanillin?
  • A flavoring used as a substitute for vanilla to enhance the flavor of chocolate. Although it is derived from natural sources, Federal regulations require that the qualifier, "an artificial flavor," accompany the word vanillin when it appears on the ingredient list.
  • 9. What is lecithin?
  • A natural emulsifier derived from soybeans added to chocolate to help maintain an emulsion between the cocoa butter and sugar.
  • 10. Do you sell a sugar-free chocolate?
  • GODIVA's line of sugar free chocolate are currently not available in Hong Kong, Singapore and Taiwan.
  • 11. Why is it so expensive?
  • GODIVA's goal is to produce the most delicious and beautiful chocolates. This is accomplished by using only fine ingredients and innovative production methods.
  • 12. Where are GODIVA chocolates manufactured?
  • The majority of GODIVA chocolate available in Hong Kong, Singapore and Taiwan are imported from Brussels, Belgium.
  • 13. Why don't you don't carry chocolate roses, chocolate covered pretzels and other novelties?
  • GODIVA's expertise is in the production and sale of European-style chocolates. Many other firms specialize in chocolate novelties.
  • 14. Why are some pieces not available for individual sale?
  • Customer demand dictates which confections are sold in "bulk." The variety will vary among stores, according to customer preferences.
  • 15. Is white chocolate really chocolate?
  • GODIVA uses premium cocoa beans to produce its chocolates, although white chocolate does not use cocoa powder, it does contain premium cocoa oil, therefore white chocolate is considered a type of chocolate.