ALLERGEN CONTROL AT CHOCOLATE EMPORIUM

Dairy: The bulk chocolate we use is produced on dairy-free equipment in a plant where milk powder is present (in a separate area). The chocolate is tested regularly for dairy-contamination – often undetectable or less than 10 parts per million. The FDA requires those using this product to include the allergen statement although none of our customers (even anaphylactic) have reported problems.

Our own kitchen is strictly dairy-free. All ingredients are researched and under kosher pareve supervision.

The items where dairy is a problem are Chocolate Lentils and Mint Lentils. These are produced in Denmark. We repackage these items with an allergen statement regarding the possible presence of dairy.

Nuts: While there are tree nuts and peanuts present in our kitchen, we do not ever introduce these allergens directly into our chocolate equipment. We use separate bowls, pans, and other utensils when handling the nut-containing items and always wash our hands and change our gloves after handling nuts.

Egg: There are some items containing egg white that do get dipped into one of our machines. If you are extremely sensitive to egg white, our dipped items are not recommended. However, our solid chocolate items are produced on dedicated allergen-free equipment.

Gluten: Our gluten-containing items are produced on a dedicated enrobing line, virtually eliminating any chance of cross-contamination in any of our other products.

If you have any further questions regarding allergens and our products, please send email to with the subject “allergen inquiry” or “chocolate questions”.

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