Domea Favour uses the Finest Callebaut Belgian chocolate, used by master chocolate makers and pastry chefs the world over. It is made from sustainably grown cocoa beans. I use predominantly Dark, Milk, White chocolate.
We use edible colours and lustre dusts that are used all over the world for food use, safe to eat and especially designed to use with chocolate.
The edible pearls we use on our chocolates are completely edible and safe to eat. The edible pearls may contain traces of nuts, wheat, fish and gluten.
Chocolates must be kept a room temperature of 15.c – 18.c. Please don’t store chocolates in the refrigerator, as this will cause the chocolate to develop a bloom. Bloomed chocolate is still safe to eat.
Store all chocolate in a cool, dry place at temperature between 18 – 20 °C (64.4 – 68 °F) and relative humidity below 65%. Away from the wall and floor to avoid humidity transfer.
Keep away from heat, light and strong odors.