Your questions, our answers – the Heidel FAQ
Every day, we receive questions from customers about Heidel items and how we make our chocolate.
We have compiled the most frequently asked questions (and our answers to them) for you in our FAQ.
If you do not find the answer to your specific question here, please feel free to call us (+49 541 9181-0)
or you can email us via our contact form.
We look forward to your questions and feedback.
If chocolate is stored too warm for a long time or at very higher temperatures for a short time, the cocoa butter contained in the cocoa mass escapes and causes a typical white-grey discolouration, also known as fat bloom. The fat crystallisation does not affect the taste, it is only an optical defect. We monitor the temperature of our chocolate until it leaves the factory. After this stage in the process, our customers, particularly retail companies in the food trade, are responsible for proper storage. When storing in vehicles during transport, or in your home, please remember never to store chocolate near heat sources.
Sweetening the time before Christmas is a delicious tradition. And what is possible at Christmas is also possible at Easter. With the 10-door Easter calendar, you start 10 days before Easter (Easter Sunday) and open the door to a piece of chocolate every day. There is also another way: Open the first door on Easter Sunday and reward yourself for enduring Lent.