Frequently Asked Questions

Q. What is your return policy?
A. Orders can be returned within 30 days.

Q. What is your physical address?
A. Primarque, 100 Grand Street, Worcester, MA 01610

Q. Which Chocolates are Kosher?
A. All of the Semisweets, Bitter-sweets, and Unsweetened Chocolates are Kosher. (Noel and Valrhona are not kosher.)

Q. What is the Shipping Time?
A. Allow 8 days.

Q. Do You Deliver to P.O. Boxes?
A. No. Please supply an address to which UPS can deliver.

Q. Can these Chocolates be used for Candy?
A. Yes. All these chocolates are made with Cocoa Butter and are true chocolates. In Europe, they are called couverture Chocolate.

Q. What is the Difference between Bitter-sweet and Semisweet?
A. The Bitter-sweet has less sugar.

Q. What is Chocolate Liquor?
A. Chocolate Liquor is unsweetened dark chocolate.

Q. Do You Ship Outside of the Continental U.S.?
A. Yes. We ship to Hawaii, Alaska, Canada, Puerto Rico and the Caribbean, but there is an additional shipping charge based on actual cost.

Q. Do You Accept Personal Checks?
A. Yes. Checks must be received prior to shipping.

Q. What is the best way to store my chocolate?
A. Chocolate is very sensitive to heat, as well as being susceptible to absorbing external odors and flavors. It is best to keep it in a cool, dry, dark place, such as a suitable pantry or cabinet in order to avoid bloom and/or rough, unappealing texture. Good ventilation is also important. Your chocolate will keep best when stored at a temperature of 68 - 72 degrees Fahrenheit. Freezing is not a good idea, as the thawing process will make your chocolate more prone to developing these imperfections in appearance and flavor. If stored properly, chocolate can keep well for several years.

Q. What is the best way to melt chocolate?
A. You can melt chocolate either in a double boiler or in the microwave. For both methods, cut the chocolate into smaller pieces in order to expedite the melting. If using a double boiler, make sure the water in the lower pot does not reach the bottom of the upper pot that is holding the chocolate you wish to melt. Heat it so that it is warm, but not to the point of boiling. You don't want to burn your chocolate, and you can very easily if you are not careful. Continue to stir the chocolate, but make sure the utensil you use is completely dry beforehand, as even the littlest bit of moisture can negatively affect the final result. If you are using a microwave, put the pieces of chocolate in a plastic bowl and nuke for 15 - 30 seconds at a time, stirring after each time.

Q. What does it mean to temper chocolate?
A. In order to have a hard, glossy, candy-like form, such as is found in chocolate bars, chocolate must go through a process called tempering. Otherwise it would wind up with a duller, softer consistency. Tempering is a very precise method of heating and then cooling chocolate in order that the molecules rearrange themselves into their most stable form.

Q. What is the white, blotchy layer on top of my chocolate?
A. Sometimes chocolate can develop a white film on its surface. This is called bloom, or fatbloom, and is the result of the cocoa butter, or fat, separating from the cocoa solids in the bar. This can be best avoided by storing your chocolate at a consistent, cool temperature (ideally 68 - 72 degrees Fahrenheit), but melting will remove the bloom.

Q. Why did my chocolate develop a rough texture on top?
A. A quick, harsh change in temperature can cause your chocolate to develop a rough texture on its surface. This is called sugarbloom, and is the result of condensation from the temperature "shock." The condensation causes the sugars in the chocolate to dissolve, and when it later evaporates, the sugars crystallize on the surface, giving the chocolate that strange appearance.

Q. What is the ideal temperature for working with chocolate?
A. 68 - 72 degrees Fahrenheit is ideal for working with chocolate. Keep in mind that any fillings, candies, or fruit you intend to add to your chocolate, as well as any molds you are using, should be as close as possible to the temperature of the chocolate itself. If this is not achieved, your finished product will come out with a duller finish, and be less resistant to heat.

Q. Is chocolate poisonous to my dog or cat?
A. YES. An ingredient in chocolate called Theobromine has the effect on humans of increasing the heart rate. Dogs and cats can't adequately digest this chemical, and it has a devastating effect on their central nervous system. Therefore, for your pets, chocolate can be lethal. Make sure only the humans in your family are enjoying this treat!