FAQ

What browsers are supported by our website?

Internet Explorer 8 and above.
Firefox 5 and above.
Chrome – current stable version.
Safari 5 and above.

You may update your browser to the most current version by clicking any of the above-listed links and following the manufacturer’s installation instructions.

Why do your shipping costs seem so expensive? Why am I only being given a choice between Next Day and 2nd Day? Why do you only ship with FedEx? Why not US postal service?

We want our chocolate to reach you and your gift recipients looking and tasting just as fresh as it does when it leaves our shop. Because of the time and temperature sensitive nature of most of our products, we have to use a reliable shipper who will guarantee on time delivery and unfortunately this results inn a higher shipping cost.

We ship exclusively with FedEx and offer Next Day and 2nd Day Service to all destinations and Ground Service only to certain areas of the country.

Certain products like our cookbooks, hot chocolate tins, baking mixes and cookies can be shipped ground nationwide, but if your order contains any of our more delicate products (like bon bons, molded chocolate, products from our chocolate covered section), you may only be given the option of Next Day or 2nd Day shipping, depending on your shipping address.

Please note that our chocolates are made and shipped from New York City, so orders going to the west coast and deep south will be the most expensive. During late spring and summer we only offer Ground shipping to addresses in our 1 day delivery zone and Next Day shipping to all other destinations to protect your chocolate from melting.

How do I track my order?

Please refer to the tracking number in your shipment confirmation email. If you have registered with us, please login to your account and access your recent order information through your account dashboard. If you checked out as a guest, please call 718-875-1269 or email web@mrchocolate.com for assistance.

When will my order be delivered?

The earliest possible delivery date based on our shipping schedule and your chosen shipping method will be presented to you during checkout. If you require a faster delivery, please call our shipping department directly at 718-875-1269. Please take advantage of our future delivery date feature, this means you can order now to ensure availability and we will ship the freshest chocolate available for arrival as close to your desired delivery date as possible.

How far in advance do I have to place my order?

Orders placed Monday through Wednesday before 12:00pm noon (EST) are generally delivered by the end of the week unless you specify otherwise. The earliest possible delivery date based on our shipping schedule and your chosen shipping method will be presented to you during checkout.

Do you deliver on Saturdays?

Saturday delivery is available in certain areas. Please call 718-875-1269 to check availability and for a shipping quote.

Do you offer same day delivery?

We offer same day messenger service within Manhattan (New York City) only. To place an order for delivery via messenger, please call 212-414-2462.

Do you ship internationally?

We ship internationally via Fedex Express Worldwide. Please contact us at info@mrchocolate.com or call us at 718-875-1269 to place an order over the phone.

Shipping to Canada starts at a minimum of $32 and goes up depending on the weight of the shipment.

Shipping overseas starts at $100. Please note that the recipient will be responsible for any duties, taxes or customs fees (will be collected COD upon delivery) and that we cannot offer a refund for chocolates damaged or delayed through customs.

We cannot ship internationally with any method other than FedEx.

How do you keep the chocolate from melting?

We are diligent about checking destination temperatures and will pack your order in a styrofoam lined container with gel ice to keep your chocolates cool if your package will be passing through or be delivered to hot climate. We highly recommend you select the Next Day shipping option if the destination temperature is over 70 degrees.

Can everything seen online be purchased in your stores?

Almost all of the products seen in our online shop can be purchased in our NYC retail shops, but please understand that inventory and product offerings in each store will vary. Please call the particular shop you would like to visit to place an order for pick up or confirm availability of a particular item.

Where are you located? What are your hours?

Please click the following link for our locations.

How do I store your chocolate?

Assorted bon bon boxes should be enjoyed as soon as possible for maximum flavor or up to 3 weeks from receipt.

Our baked cookies should be eaten within 2-3 days of delivery, or frozen immediately.  Note: wrap cookies tightly in tupperware or plastic wrap and bring to room temperature before enjoying.  Leave on the kitchen counter for two hours.

Hot Chocolate powder and baking mixes should be used by the best before date stamped on the bottom of the package.

Products from our chocolate covered selection should be enjoyed within 1 month.

Chocolate bars and pistoles can be stored up to 3 months in their original packaging or in airtight containers.

Generally, for all our products refrigeration is not necessary, so long as the storage area is below 70 and away from direct heat and sunlight. If the chocolates must be refrigerated please wrap tightly to keep moisture out and bring to room temperature before unwrapping.

Chocolate is susceptible to temperature, external odors and flavorings, air and light, moisture, and time. The fat and sugar it contains will absorb surrounding odors.

Chocolate should be stored in a dry, odor-free place with good air circulation. Good storage practices help avoid decay, undesired features like fatbloom and sugarbloom, and help extend shelf life.

How should raw chocolate be stored?

Chocolate is susceptible to moisture and absorbs external odors. Store chocolate in a cool, dry place away from light and air. Chocolate will oxidize more quickly and deteriorate in taste when exposed to light and air. Therefore, it is very important to protect the chocolate by storing it in closed packaging. Dark and milk chocolate naturally contain anti-oxidents (the agents that slow down the oxidation process).

White chocolate does not contain these substances and is much more sensitive towards oxidation. The ideal temperature for storing chocolate is between 54°F and 68°F (12° and 20°C). At higher temperatures, the chocolate will soften and will lose its gloss. Lower storage temperatures are less risky. Care should be taken to bring cold products to room temperature to avoid condensation and sugarbloom. Fluctuating temperatures should also be avoided as they will accelerate the appearance of fatbloom. Chocolate should be protected against humidity and stored where the maximum relative humidity is 70%.

What’s the best way to melt chocolate?

Chocolate melts best at temperatures between 104°F and 113°F (40° and 45°C). Never melt chocolate directly over a heat source. Use indirect heat such as a hot water bath so that the chocolate reaches a uniform temperature of 104°F to 113°F. This is the perfect temperature to begin tempering or recrystallization.

What does it mean to temper chocolate?

Tempering is of paramount importance as it is mainly responsible for determining the final gloss, hardness, and contraction of the chocolate. Tempering consists of heating the chocolate to a specific temperature as a result of which the cocoa butter it contains is brought to the most stable crystalline form resulting in hard, shiny chocolate.

How is chocolate tempered?

To tablier chocolate (temper it by hand), melt the chocolate over a hot water bath until it reaches a temperature between 88°F and 90°F (31° to 34°C). Melt white and milk chocolate to a temperature approximately 2°F less, depending on the amount of milk fat they contain. On a cold table or marble surface: Pour 2/3 of the melted chocolate onto the cold table.

Spread out the chocolate mass and work with a spatula until the temperature of the chocolate is approximately 81°F (27°C). Add the tempered chocolate to the non-tempered chocolate and mix thoroughly until the mass in the bowl has a completely uniform. If the temperature is still too high, part of the chocolate should be further worked on the cold table until the correct temperature is reached.

Why does chocolate sometimes get a white layer on top?

When a thin layer of fat crystals forms on the surface of the chocolate, it is called fatbloom. It means the chocolate has lost its gloss and a soft white layer appears, giving the finished article an unappetizing look. Fatbloom is caused by the recrystallization of the fats and/or a migration of a filling fat to the chocolate layer. Storage at a constant temperature will delay the appearance of fatbloom.

Why does the chocolate have a rough texture on top?

When the chocolate is taken out of the refrigerator and condensation collects, a rough irregular texture forms on top of the chocolate. This is called Sugarbloom. The condensation moisture dissolves the sugar in the chocolate. When the water evaporates, the sugar recrystallizes into rough, irregular crystals on the surface. This gives the chocolate an unpleasant look. Sugarbloom can be avoided by preventing temperature shocks. When chocolate comes out of a cold room, it should be stored in a warm area and allowed to come to that temperature before opening the package.

What are the ideal temperature for working with chocolate?

The ideal temperature of the workshop should be approximately 68°F (20°C). The temperature of the candies and fillings to be coated should be as close as possible to the temperature of the coating chocolate. If the temperature of the candies or filling varies too much from that of the chocolate, the crystallization of the cocoa butter will be adversely affected.

This will result in a product that is dull and is less resistant to heat. The temperature of the molds should be as close as possible to that of the workshop without being less, approximately 68°F (20°C). If necessary, the molds can be warmed slightly. Take care that the temperature of the molds does not exceed that of the tempered chocolate. Using molds that are at the proper temperature will result in the best possible gloss for the finished product. Important note: During use, the tempered chocolate in the bowl may thicken further. This is the result of the rapid growth in the size of the cocoa butter crystals. This thickening of the chocolate can be prevented by adding a small quantity of warm chocolate or by increasing the temperature of the chocolate slightly.

Are your chocolates kosher?

All of the ingredients we use to make our products are kosher, however our factories do not have kosher certification at this time.

Who do I contact for allergy information?

*Please contact us at info@mrchocolate.com or (718) 875-1269 for questions about a specific product.

Dairy:  We process products with and without dairy on the same machinery.  All of our products may contain traces of dairy. Our dark chocolate bars and bark, dark chocolate pistoles, dark chocolate covered nuts and fruits and cereals do not contain dairy ingredients, but may contain traces since they are processed on shared machinery. For customers with a severe dairy allergy, we do not recommend our products

Tree nuts and peanuts:  We process products with and without tree nuts or peanuts on the same machinery and in the same factory. All of our products may contain traces of nuts. For customers with a severe tree nut or peanut allergy, we do not recommend our products. Our boxed bon bon assortments do contain nut varieties, for special requests please contact us.

Gluten:  Our baked goods and chocolate covered cereals contain wheat, but our bon bons, chocolate covered nuts or fruit and chocolate bars do not contain any wheat ingredients. However, products with and without wheat ingredients are process on shared machinery and in the same factory. For customers with a severe gluten allergy we do not recommend any of our products.

Soy:  All of our chocolates contain soy.  We use soya lecithin as an emulsifier.

Eggs:  Our chocolate chip cookies contain eggs.

Alcohol:  The majority of our bon bons contain a minimal amount of grain alcohol but all of our other products do not contain alcohol.

Do you wholesale your products?

If you are a retailer and would like to carry our products, please contact Linda Lee at wholesale@mrchocolate.com or call 212-414-2462

Do you offer factory tours?

While we do not offer official tours of our factories for safety and sanitary reasons, you are welcome to visit our stores with an adjoining factory for a sneak peek at chocolate production. Visit our Hudson Street location and look through the glass walls of the shop. The factory surrounds the store and you may see cookies baking, cocoa beans roasting, nuts being pan coated, chocolate being molded into holiday shapes or even Jacques himself.  The best times to visit are Tuesday through Saturday between 10am and 5pm EST.

When visiting our Brooklyn location you may see bon bons, graham crackers, shortbread cookies or marshmallows coming off the conveyor belt or goodies being bow tied and packaged. The best times to visit are Monday through Friday between 10am and 5pm EST.  Please note that our production schedule varies and we cannot guarantee what you will see as there may be instances where factory activity is happening behind the scenes or in parts of the factory not viewable to the public.

Do you offer special corporate pricing or discounts for large orders?

Orders totaling $1500 or more before tax and shipping may qualify for corporate discounts. Please contact corporate@mrchocolate.com for details.