Things worth knowing
Who should I turn to with questions, suggestions or complaints about chocolate?
Using our contact form you can contact us at any time per email, or simply call us at the following telephone number: 05221/910-0.
What do we understand by sustainability in the cocoa sector?
We see "sustainability" as a continuous process of shaping our actions and their effects in such a way that they have a positive effect on the well-being of mankind and nature and that negative consequences are minimized - in order to enable people today and in the future to live a life worth living.
The cocoa fruit is a treasure of nature. To care and maintain it is an art that requires a great deal of know-how and committed cocoa farmers in the respective countries of origin. Our concern is to reward producers fairly for their efforts, which is why we have completely converted our production to sustainable cocoa since January 2014. As we consider that to be not enough, we are working on extended direct exchange with with cocoa producers.
Further information on sustainability at Weinrich can be found here!
Are all Weinrich products free of genetically changed organisms?
Our basic philosophy about quality means that we do not use genetically modified raw materials. Our suppliers at all levels have signed written assurances that they will not deliver genetically treated raw materials.
What do we mean by organic chocolate?
Basically organic chocolate is no different to the chocolate we loved as children – except of course, that it is made from ecologically grown ingredients. Organic chocolate is chocolate from raw materials (cocoa, sugar, etc.), produced without the use of agrochemicals (fertilizers, pesticides). The use of binding agents (emulsifier is) for example soya lecithin is deliberately omitted in the majority of organic chocolate. Our main sources for organic cocoa from are the Dominican Republic, Ecuador, Peru and Panama. Organic chocolates are always labelled with the organic seal, which guarantees a strict, independent control according to the guidelines of ecological agriculture.
What do we mean by fair trade chocolate?
Chocolate with the FAIRTRADE seal is characterised by increased social, economic and ecological responsibility. Fixed minimum prices, additional premiums and other practical measures protect the producers of the raw materials from sharply falling world market prices and allow them further training, investments and better planning reliability.
Do you use palm oil in your chocolates?
We use palm oil in a small quantity in our filled chocolate bar products. We are aware of our social and environmental responsibility, which is why we source only organic and RSPO* certified palm oil.
Why we do not completely eliminate palm oil? Palm oil has specific physical, functional and sensory characteristics that many other oils such as rapeseed and coconut oil do not have. In comparison to other oils, palm oil has a higher melting point and a neutral flavour.
In year 2017, palm oil was around 0.165% of our total raw material consumption. In the future, we aim to increase our awareness of palm oil production and only use it when unavoidable.
*In 2004 a WWF initiative established the Roundtable on Sustainable Palm Oil as a central organization that seeks to promote sustainable cultivation practices for palm oil and thereby limit environmental degradation.
What’s the right way to store chocolate?
Chocolate is best stored at a generally constant temperature between 14°C and 18°C.
Can you keep chocolate in the refrigerator?
You shouldn’t do this because the humidity in the refrigerator promotes sugar crystallisation. Other aromas can also affect the chocolate. In addition it does not melt so easily on the tongue as it would if it were stored at room temperature.
How can keep the chocolate glossy when I use it to coat cakes or for decorative purposes? What is the meaning of tempering?
The word tempering is used when the chocolate is melted, cooled down and then reheated.
After you have melted the chocolate in a water bath the liquid chocolate (42 – 45 °C) is then cooled down to below 30°C. Around a third of the melted chocolate should then be spread backwards and forwards with a spatula on a smooth clean surface ( working surface or baking tray) until it begins to turn hard. After that it can be mixed under the rest of the chocolate. In this way the cold chocolate is once again re-warmed by around 2°C. But be careful to make sure that no water gets into the chocolate.
Where can I find details on calories and nutritional values on all your products?
We declare the great majority of all the nutritional values and calorie data in our products. Furthermore on request we will be delighted to email you product specifications with the information you desire.
Why do we provide information on allergens on our product packing
Of different products are manufactured at the same sites. Despite thorough cleaning after every production and we are unable to exclude traces of allergens.
Which products contain no traces of milk, peanuts, hazelnuts, soya and egg white?
Since we do not process peanuts in products all Weinrich products are guaranteed to be free of peanuts. We cannot however give a 100% guarantee that there are no traces of milk, hazelnuts / almonds, soya and egg white in our products because so-called "carryovers" can happen within the production process.
What does shelf life mean?
The shell life (“best before”) date tells you how long the product will retain the same quality at the recommended storage temperature.
Does Weinrich chocolate contain alcohol?
Tiny amounts of alcohol help to conserve fillings. In so far as small amounts of alcohol are used in chocolates the alcohol content is declared. All solid chocolate is guaranteed to be free of alcohol.
Can I visit the Weinrich chocolate factory?
Our company is certified for food standards by IFS and BRC. As a result our factory may only be entered by trained and qualified staff. This means that we are unfortunately unable to offer guided tours.