You can choose at checkout which type of shipping you would prefer. *We only ship Monday - Wednesday and some Thursdays if within Texas.
6 months (for all Wines, and Non-Alcohols)
9 months (for all Liquors & Liqueurs)
3 months (for Raspberry Wine)
The process is almost 200 years old; it was perfected by Rudolph Sprungli. It is the Swiss method called “Starch Casting”. Lecia Duke trained with a Swiss Master Chocolatier to learn this dying art form and brought it to this country, she then focused on flavors that Americans drink. In 1993, Quintessential Chocolates was the first chocolatiér globally to create non-alcohols in this starch-cast manner.
No. You would have to consume over 3,183 pieces JUST to equal the amount of alcohol in a standard 8 oz. glass of wine.
Just about…anything with bubbles will not work. The bubbles go flat and is tastes flat (ie. Champagne & beer). We do use top shelf brands of all liquors and wines specifically because of how well the “Zuckerkrust” (sugar shell) captures all of the nuances and distinctive essences of the individual liquor or wine.
Yes. We have a private labeling program. We can put your chosen liquid into the chocolates and have a specialized label created just for you.
Yes, we can just create a special label for one of our products under your name.
Overall… more than 300 flavors have been created since 1984, currently we carry more than 35 flavors in our line.
Crema de Almendrado Tequila is the only flavor that we currently produce that has a progression of flavors: first the almond, you think Amaretto; then the tequila steps in clearly; followed by the chocolate. We have done Saskatoon Berry (very delicate blueberry, non-alcohol for Canada); Saki for Japan; single malt Scots Whisky; 3 Grappas; ice wines and numerous teas. Basically, any beverage except carbonated beverages can be made into a liquid center.
Each state has its own regulations. Currently all our products are legal in 23 states for RESALE as authorized by state law.
The non-alcohol coffees and nectars are, however, we run them on the same equipment line as the non-Kosher, so therefore we cannot claim to be Kosher at this time
There are no preservatives in the chocolates, they are affected by humidity and temperature. Usually normal storage temperature (68-72°F) with less than 50% humidity will maintain the chocolates. If the chocolate gets too warm or too cold, it may begin to “bloom”. You may store our product in the refrigerator (45*F) or in cool storage (less than 65*F) , but the product must be brought to room temperature, prior to opening the box (approximately 15-20 minutes). Opening the box while the product is still cold will shock the chocolate, causing it to "bloom" or gray. This bloom is simply sugar crystals that have leached to the surface from the moisture that condensates on the back of the chocolate from rapid temperature changes. This is a graying appearance and makes the piece unattractive but it is still edible.
Yes, our liquid center chocolates should never be frozen; what small amount of water is in the center will expand upon freezing, causing the Zuckerkrust (sugar shell) to crack and then when it thaws, they will leak.