Why is there a BITE taken from my chocolate?
The bite shape has been a design element since day one when we started the company 5 years ago. We do go to lengths in our package design to ensure that customers will be prepared for our chocolate bar’s unique shape. Many of our customers really enjoy this distinctive shape, while some customers understandably do not enjoy the design. Rest assured, we do not actually take a bite out from every bar, nor do we take a piece of chocolate away from you before you even open the wrapper. The bite is a symbol of our intention to give back to those who live fearlessly and support positive change. Check out our Champion ChangeMaker program here: www.fearlesschocolate.com/fearless-champions/
We strive to make the most delicious and nutricious chocolate bars available. Provacative design is very much part of this experience. Almost every other chocolate bar is a perfect rectange or square. We wanted the shape of our bar to make a statement about giving– partly because we’re a company that gives, mostly becuase we believe that giving and sharing is a ritual intrisically connected to the chocolate experience.
Is FEARLESS CHOCOLATE Fair Trade?
Fearless has developed a direct trade relationship with a single family-owned farm in brazil to source our lovely cacao. This means that we work directly with the farm, farmers, and supporting labor to ensure the health of the workers, the land and of course the quality of the cacao is preserved. Essentially, we take on the buden of responsibility to ensure both the highest quality working conditions and delicious cacao.
We regularly visit our farms in Brazil to remain connected with the local cacao community. As it is an organic farm with no pesticides, the health of the farm labor is extremely good in comparison to conventional farms. Our farm partners have among the highest worker retention rates in Brazil– a testament to their commitment to worker health and sustainability. The farm invests in the community it draws its labor from; projects include schools, businesses, and holiday events. On top of this, everyone there is extremely close to each other and very happy.
Why are some flavors sweeter than other? What does the percentage mean?
With two exceptions (75% Dark as Midnight & 85% Deepest Dark), all of our bars are crafted from the 70% chocolate. This chocolate is all made at once, and then divided up into the various flavored recipes. Each bar contains the same amount of sugar, in accordance with the amount of 70/30 cacao/sugar ratio necessary to produce a 70% chocolate bar. That said, the experience of sweetness is enhanced by the addition of the various inclusions, or ingredients, used in each distinct flavor.
Why isn’t FEARLESS CHOCOLATE made with AGAVE?
Check out our Agave Report and check out this article from 2010 that a customer sent to our attention regarding why the Glycemic Research Institute removed and banned Agave from its list of acceptable ingredients in food products. The article relates a similar perspective to our own regarding agave and is well worth the read: naturalhealthychoices.weebly.com/agave.html
Of course, we encourage everyone to make their own informed choices. We’d love to hear about what you come across in your own research!
I bought my chocolate in a store, and when I opened it up, it looked weird / melted / chalky / etc. Can I have a refund?
Once the bars leave our production floor, they become the property of the distributor and retailer. Unfortunately, we can ONLY replace or refund damaged chocolate purchased directly from our website. Chocolate itself is a fragile item that requires delicate care. Despite being handled by caring professionals, mistakes can be made and accidents can happen. We suggest you bring the uneaten bar back to the place of purchase and let them know. If that is not possible, please let us know where it was purchased and we can reach out to ensure the rest of their product is in good condition.
Chocolate bars stored at improperly high temperature are susceptible to bloom, a situation where the chocolate will melt slightly and induce the separation between the cocoa solids and the cocoa butter. This will create the white/grey chalky exterior you experienced. Sugar bloom can also occur where the sugars separate and create a sticky film on the exterior of the bar. Its important to note that bloom affects the visual and tactile aesthetics of the bar only (i.e. Bloomed chocolate is safe to eat and will taste the same as a non-bloomed chocolate bar). That said, we work very hard to prevent bloom from happening, however sometimes a distributor or a store will handle the chocolate poorly and bloom can occur. You can return the bar to the store it was purchased from. Explain and show that the bar has bloomed, and the store should replace or refund no questions asked.
We love your packaging. What is it made of?
The paper we use is a humble chipboard made of 100% Post Consumer waste which can be found via almost any paper distributor. Most sustainable printers should have access to it!
Do any of your chocolate bars contain Dairy?
None of our chocolate bars contain dairy-based ingredients, gluten, soy, or nuts. We do however process our chocolate in a facility that does handle other products which may contain these ingredients. Because we are an organic certified product line we have to adhere to strict standards when it comes to cleansing the machines we use in between production cycles. These procedures are designed to eliminate the possibility of contamination by food allergens such as dairy, wheat, soy and nuts. The likelihood of dairy contamination within our chocolate is immeasurably low and we are committed to maintaining fastidious controls against the possibility of contamination of any kind.
