You can find more information about our products, their storage and features. If you have questions or suggestions, please write us via the contact form below. We will process your request as quickly as possible.
- Chocolate covered jellies
- Sugar coated jellies
- Milk Chocolate Lollies
Our products are non-GMO and without genetically modified raw materials.
The product is, according to our today`s state of knowledge, not subject to labeling in the sense of Regulation (EC) 1829/2003 of the European Parliament and of the Council of 22.09.2003 on genetically modified food and feed as well as Regulation (EC) 1830/2003 of the European Parliament and of the Council of 22.09.2003 concerning the traceability and labeling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms as well as amending Directive 2001/18/EC.
Storage recommendation for chocolate and jellies
For good quality of chocolate, should be some note for the right storage:
1. Chocolate and jelly are sensitive to moisture.
They should be stored in a dry place and temperature shocks are avoided.
Sugared jelly should be exposed to excessive moisture, because sugar is hygroscopic. Otherwise, there will "damp jelly".
2. Chocolate is heat sensitive.
Optimum storage temperature should be between 12 ° C and 20 ° C and do not fluctuate constantly, otherwise it can lead to so-called "fat bloom". "Fat bloom" is mostly cocoa butter.
Jelly also captures "sweat" at high temperatures and to the jelly stand to lose durability. The jelly loses its consistency, water may leak from jelly and leads to "damp jelly".
3. Chocolate is odor-sensitive.
Especially white chocolate because is very easy to odors of to the high fat (cocoa butter). They should be stored in an airtight and odor-free packaging. You should keep chocolate away from strong-smelling foods.
4. Chocolate is sensitive to oxidation.
It may not be in the light and should be packed.
If you pay attention to recommendations c hocolate following average shelf life:
- Dark chocolate approximately 2 years
- Milk chocolates approximately 1.5 years
- White chocolate approximately 1 year
Our chocolates have the following d urability :
- Chocolates with truffle filling: 12 months
- Chocolates with liquid alcohol filling: 9 months
Durability of jelly:
- Chocolate coated jellies: 12 months
- Sugar coated jellies: 9 months
The expiry date is also marked on the package.
BERGGOLD jelly products are made with vegetable gelling agent "agar-agar" and contain no animal ingredients.