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Looking After Chocolate



Our Chocolate is a fine and pure chocolate.  We have no preservatives or binders or artificial anything.  Chocolate is best stored between 55F-68F and between 50-60% relative humidity.  Above 68F chocolate will soften and ultimately melt.  Lower temperatures than 55F can be tolerated but you want to avoid sudden drops in temperature - such as putting the chocolate in a refrigerator, as this can cause separation of some of the fat compounds in chocolate so that they migrate to the surface and you see a white'ish residue on the chocolate (called blooming).


Cooking with PASCHA. 


All PASCHA chocolate is good to cook with but we recommend using one of our plain bars rather than the bars with added goldenberry fruit or cocoa nibs.