| Chocolate can be refrigerated for up to 2-3 months if you place them in two sealable plastic bags. When you are ready to enjoy them, they must be thawed at room temperature for about two hours. It's very important to remember that the chocolate must reach room temperature for the fillings and chocolate to be at their best. |  |
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Generally speaking, you should keep your chocolates in a cool, dry, odorless place where the temperature only reaches 18-21º C. You should maintain a consistent temperature so that your chocolate doesn't experience any "shock" from being hot then cold or vice versa. This can have an adverse reaction on the chocolate called "bloom." |
| 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 21 degrees Celsius and the relative humidity should remain below 60%. Avoid direct sunlight. |  |
The most common allergies are to peanuts, tree nuts (almonds, hazelnuts, walnuts, macadamias), milk, soy lecithin, and gluten. Although the evidence is slim, some people may be allergic to chocolate itself. People who should not eat Godiva Chocolates include: Anyone with a nut allergy since the nut oils transfer from mold to mold. Anyone who believes he or she is allergic to chocolate.
Sure, it is possible to be allergic to chocolate, but true chocolate allergies are very rare. It's much more likely someone will be allergic to an ingredient in a chocolate product. The Eight Most Common Food Allergies:
Source: FAAN (Food Allergy and Anaphylaxis Network)
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On the contrary, it has a beneficial effect on cholesterolemy. Indeed, after assimilation, cocoa produces 72% unsaturated fatty acids, which reduce cholesterol levels and clean the arteries. And it contains only 20% saturated fatty acids which have the opposite effect. The amount of cholesterol in dark chocolate is negligible. In milk chocolate, it varies from 15 to 18 mg per 100 g which is insignificant. But of course we are talking only of chocolate whose fat content is 100% cocoa butter, like Godiva chocolate. |
| The liver, contrary to popular opinion, is not involved in indigestion. It is a de-intoxication point for substances which damage the organism, notably venous fungus, alcohol and certain drugs. When too many fatty foods are consumed it is in fact the stomach and the digestive tract which are affected. Chocolate is often blamed when it has been consumed at the end of an unbalanced meal. At Christmas and Easter, for example, indigestion is actually caused by increased fat intake (foie gras, sauces, cakes etc.). |
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Yes and so chocolate is beneficial currently, at a time when our daily magnesium requirement, which we need for good neuro-muscular function, is barely covered by our food intake. |
The best way is to let Godiva ship them for you. If you can't do that, remember that the important thing is to keep the chocolates cool and try to minimize temperature changes.
| Transportation | Warm Weather | Cool/Cold Weather |
|---|---|---|
| Car | Use cooler or leave in air-conditioned car | Leave in trunk of car |
| Airplane | Always carry on board | Always carry on board |
| All Godiva chocolates are vegetarian. |
| Godiva chocolates are not vegan |
Some of the Godiva chocolate pieces are Kosher certified. These pieces are Kosher:
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| No. Even though some chocolates are without gluten, we cannot guarantee that there is no cross-contamination on the production lines. Therefore we always have a “may contain gluten” statement on every packaging. |
| The allergens present in Godiva chocolates produced in our plants are: nuts, gluten, soya and milk. The products manufactured by our Coman may contain other allergens such as eggs, sesame or peanuts. |
