Have you ever had a question about chocolate you wanted answered? Well, this is the place you can ask it!

Click on the “Read More Answer(s)/Ask Questions” link to read all the questions that other visitors have asked and to post your questions. The editors review these questions reguarly and post the answers for you to read. The questions are also displayed below along with the first paragraph of each answer. To read the full answer, click on the link; you can also ask followup questions and make comments on the questions and answers. 

A Reader living in New York wrote asking, “Having lived in NYC for a little while, I was wondering what are the top shops of the area. I’ve been to the new Marcolini store on Park Ave but I was wondering where else I might be able to sample to best and brightest artisans of the US.” A very good question, indeed. I have my own favorites ... how about you?

A Reader Writes, asking, “The chemistry of chocloate is a great deal more confusing beyond the basic understanding of how each type is produced. All these sites offer to tell you how semi-sweet, milk, unsweeted chocolate and coca powder are made, but none seem to explain how to minipulate and actually use these chocolates for all my chocolate desires. What I am mean is… Let say you have semi-sweet chips on hand and want to make some chocolate covered strawberries or bananas though you want a more milky sweet chocolate… what do you add? and how much of those ingrediants?[sic] will milk, butter, or sugar have an effect if added? and how does each effect the taste? These are the questions i have and after hours of searching various key words I turn up nothing. Where can i learn this?” Well, Michael, one challenge is trying to figure out where to begin ...

A Reader Writes, asking, [sic] “to increase the shelf life of chocolates (assorted or filled with fresh cream/milk) what preservatives to use?” In general, I don’t like to recommend using preservatives, but there are many techniques that can be used to increase shelf life without using artificial preservatives ...

A Reader from Dubai Writes, asking, “I am in the business of imporing chocolates for retail sales. However, I’m having difficulties sourcing the most prestigous French Chocolates. Could you please advise of me of your rankings according to taste? I have read some of your reviews and was very impressed with your judgement. I wish if it was possible that you could have a list of all chocolate brands that you can sort by taste, superiority, price, etc.” Such a list of all chocolate brands sortable by these factors would be a very valuable list ...

A Reader in Belgium Writes, asking, “I am a US citizen living in Brussels, Belgium (to me the “chocolate capital of the world"). I’m also attending a two-year course to become a “chocolatier artisanal”. What I would like to know is the following: what is/are the difference(s) between U.S. chocolate and Belgian/European chocolate?” Answering this question gets to the heart of a part of the chocophile rating system ...

A Reader Writes, asking, “I have a truffle recipe that calls for Valrhona chocolate, which, although it sounds divine, is out of my price range. Is there an acceptable substitue? I have Callebaut, but don’t know if there is a comparably-priced better option. Help!” The answer is yes ...

A Reader Writes, asking, “What is the best chocolate to use for melting & dipping? I make chocolate-coated peanut butter balls and have recently had difficulty with the dipping.” As long as you’re using real chocolate and not compound coating, the answer is pretty much anything with a cocoa content of under 70% ...

A Reader Writes, asking, “I got 100 lbs of criollo type cacao beans from Nicaragua and have just started experimenting. I want to roast as little as possible to preserve all the good stuff but there is a green, or astringent leftover taste that may be due to insufficient roasting. My latest roast was in my oven at 200+F for 80 minutes. It is remotely possible that it has to do with the Sucanat that I am using for sweetener. One other matter-- oxalic acid (not good stuff) in cacao, let me know if you have any info. I suspect that roasting gets rid of much of it.” Wow, I appreciate that people are seriously into trying to roast cacao in small batches at home ...

A Reader Asks: I’ve heard that it’s a good idea to warm your chocolate in the microwave before eating it, but only for certain chocolates which can hold their shape. Which ones would those be? Well, none, actually ...

A reader writes, asking, “Why does some chocolate have a “waxy” taste? The reasons for this are very simple on the surface, but far more complex on the chemical level ...

A Reader Writes, “I am doing a project as a spin of the book “Chocolat” by Joanne Harris. I am hoping to make a book of favorites for certain moods, similar to how the main character in the book knew the favorites of other characters based on their personalities. Is there any specific type of chocolates for specific personalities or moods? Or do you have any suggestions on where I could find something along those line.” I know that people have tried to do the reverse, using characteristics of favorite chocolate pieces to determine personality ...

A reader asks, “Hi, I’m visiting Israel and am looking for some good chocolate. I remember Max Brenner from the last time I was here, but he seems to have disappeared. Does anyone know what happened to Max Brenner and if there is any similarly high quality chocolate produced in Israel now? Are there shops in Israel where can I buy Michel Cluizel or other top quality chocolate bars?” From this side of the Atlantic it’s hard to keep track of the goings on in the chocolate industry in Israel. Max Brenner is very well known ...

This is where to ask questions about tempering, temperers, and the like.

Two readers recently submitted questions. “I’d like to purchase a used chocolate tempering machine. No luck with ebay. Do you know of any sites that list or sell used chocolate equipment?” and “If using a tempering machine (like the one you mentioned - the Revolation 2) do you find that you need no further involvement other than dipping or pouring the chocolate to set? Or, is it more complicated than that, requiring a good working knowledge of tempering the traditional way (like with a microwave.)”

A Reader Asks: “Where is the best place (or places) to buy chocolate truffles in Paris, France?” There are few bad places to buy chocolate in Paris, but here are some of our favorites.

A Reader Writes, “I was reading a site that instructed how to make chocolate from beans. Does the higher end small/single store chocolate shop make their own from the cocoa beans or do they purchase some type of intermediate product and work it up to product from that point? Would it be unprofitable for an owner to use bulk amounts of El Rey (for example) making his chocolate too expensive?.” One of the relatively unknown secrets of the chocolate world ...

A Reader Asks, “I have been trying various methods to hand dip dried apricots in chocolate, but always get a “bloom” on the chocolate as it dries. The apricots are drained from a brandy concoction that I make, but I am careful to lay them out and let them dry before dipping them. I’ve melted down various kinds of chocolate (Ghirardelli, Valhrona, Guittard, Callebaut), but always get the same result. What am I missing?” The answer probably lies not with the chocolate you’re using but ..."

A Reader Writes, “Can you recommend a non-dairy chocolate (flavored) chip or white chocolate for baking? I know it’s sacreligious to mention non-dairy and chocolate in the same breath, but it’s a reality that I am allergic to dairy.” Non-dairy and chocolate in the same breath is not a no-no, but I don’t ever recommend ..."

A Reader Writes, “I pray that you can help me. I lived in Paris for 2 years, in the 1970’s. Since my return to the U.S., I have had recurring dreams about trying to find a patisserie in America where I can buy Le Rocher Suchard. In my dream, I can see the chocolate wrapped in the shiny red tinfoil, far away in a store window, but when I approach the store the chocolate disappears. I search and search, but cannot find the elusive Rocher Suchard (both au lait and chocolat noir). I have had this dream for 20+ years and the only time it has stopped is when i managed to get a friend traveling to France, to bring some back. This is driving me crazy - does anyone know of a source on the internet for buying Le Rocher Suchard? I don’t think I will sleep soundly until I find a source. I cannot afford the airfare to go to France directly, every time these dreams occur, thus setting up the obsession once again. I would be eternally grateful.” A very interesting dream, I wish I knew more about dream interpretation to understand if there is more here than meets the eye. I was, however, able to find a source for you ...

While most of us (this writer included) admit to preferring gourmet, high end, high cocoa content chocolate bars and confections, most of us (me, too I admit) have secret chocolate obsessions. Those one or two particular candies that, despite how much our palate has grown up, we always have a hankering for, hankerings that cannot be denied. So, I’ll start the discussion by telling you what some of mine are, fully expecting that you’ll share yours ...

A Reader Writes, asking, “Can anyone give me a milk chocolate recipe for icing that isn’t sweet. Every recipe that I’ve looked at calls for powdered sugar. Yuk, it’s like eating a bag of sugar on a chocolate cake.” I certainly share your sentiment regarding cake frosting that’s too sweet. Here’s an idea that should solve your problem ...

A Reader Asks: “Do they still make Bavarian mints by House of Bauer? They are my favorite and I can’t find them.” Believe it or not, the Bavarian Mint Meltaway from House of Bauer is the single product I get the most questions about. And, you’re in luck as they have recently gone back into production.

A Reader Writes: “Who makes Vegan Chocolates?” The answer is not as straightforward as you might think, as the question revolves not just around dairy, but also what kind of sugar is used.

A Reader Writes: “How do i become a professional chocolate taster? i already do it on my own, but how can i connect with a company or become a freelance taster? any leads? THANK YOU. also, any chocolate schools or classes in NYC?” Well, if it were that simple, everyone would be doing it.

A Reader Writes: “I wanted to find out if there are any classes on chocolate making (not desserts using chocolate) in the NYC tristate area (including North Jersey). I am not looking for a full time daytime course or online programs, but rather a series of a few classes that provide hands-on techniques and basic skills.” Believe it or not, there are very few places to go for classes just in chocolate. Most treat chocolate as a part of a comprehensive pastry and baking program....

A Reader Writes, “What is the decorative method used by Joseph Schmidt’s Mosaics or Sterling Truffle Bar’s truffle bars? It’s looks ‘painted’ with opaque, rich colors or translucent layers of color. I wanted to know what the art is created with and the techniques involved.” There are many different ways to decorate chocolates but the technique you’ve inquired about is generically referred to as “transfers."...

A Reader Writes, “I would appreciate a comparison list showing the cocoa content of various brands of chocolate. If you have this information available, would you send to me?” This is a very good question because it is impossible to answer in a generally meaningful way. The ONLY way to know the exact cocoa content of a bar of chocolate is...

A Reader Writes: “Would you happen to know of chocolate manufacturers that manufacture nut-free chocolates?  My daughter has a nut allergy, and it has become so difficult to find chocolate that doesn’t have the disclaimer of ‘manufactured in a facility that processes peanuts’.” Nut allergies affect many people and I am surprised at how few companies are addressing this issue - which is far more dangerous ...

A reader writes asking if there is a chocolatier school in Texas. I don’t know of any program for chocolate only, but there are a number of culinary schools with programs in pastry/baking and dessert and some of these schools offer concentrations in chocolate....

A reader writes: “What happened to Fannie Farmer Candies? All the retail stores in Massachusetts seem to have gone away. They were the only place I could get buttercream chocolates. Lindt and Godiva do not seem to do buttercreams, and in the case of Godiva their chocolates are very pricey. At least Fannie Farmer used to be a reasonable price and were good.” Sad to say, Fannie Farmer/Fannie May went out of business (actually, they filed Chapter 11) earlier (January) this year. ...