These 2 certifications are some of the top certification in the food industry.

We are proud to have both at Rochef Chocolatier and we continue to improve every day to give our customers the best product.

At Rochef Chocolatier we take seriously the food safety for many reasons. We have a full-time quality technician and our team is trained constantly over the year.

Real chocolate does not contain gluten, so why a gluten free logo?
Lower quality chocolates contain palm oil that require to add some flour to stabilize the final product. Not only our chocolate is gluten free but all our products, pretzels, ganaches and caramels.

We are proudly certified Kosher with our friends at Montreal Kosher (MK). We want all community to be able to enjoy our products!

Even if we use nuts like; cashews, almonds, hazelnuts, sunflower seeds, and pecan we don’t have any peanuts in our facility. All the ingredients that enter our facility is verified and approved. We also make test in a 3rd party certified lab and in-house swab tests on products and equipment.  This way we can guaranty we are 100% peanut free.

All our product have a best before date. This ensure that you consumed our product in their best way. The dates are written years, month, day for example March 2nd 2022 will look like: 20220302.

Chocolate is good for many months since it is nearly all made from dry ingredients. Only the truffles are more delicate since they have cream, butter, real fruits etc.

For the allergens we have lab analyses and in house swab tests to make sure we don’t have undeclared allergens in our facility. Also all ingredients are verified every time they enter our facility to make sure we are 100% certain they don’t have other or new allergen. Our facility contain: tree nuts, milk and soy.

At Rochef Chocolatier, we are proud to offer gluten-free certified products, ensuring that our chocolates are completely free of gluten. However, we want to inform you that our diabetic chocolate collection is sweetened with maltitol, which is derived from wheat and thus contains gluten. We strive to provide all necessary information so you can make informed choices based on your dietary needs. Please feel free to contact us if you have any additional questions.

Unfortunately, no Rochef Chocolatier product can be guaranteed to be completely safe for individuals with nut allergies. The "may contain nuts" warning indicates that there is a possibility of minute traces of nuts because our products are made on the same production lines. Traces of almonds, hazelnuts, pistachios, and cashews could be present in very rare cases, as chocolates containing nuts are produced on the same lines or in the same production area. However, this warning does not apply to peanuts.

All Rochef Chocolatier manufacturing facilities process nut products, so there is a potential risk of cross-contamination. Although we use the most thorough cleaning processes, minute traces of nuts may still come into contact with other products within the factory. According to allergen experts, even a small trace of nut protein can trigger an allergic reaction, so we advise consulting your physician for guidance on consumption. We are aware of the increasing prevalence of restricted diets due to nut allergies and understand that some consumers may not be able to enjoy our chocolates at this time.

Rochef Chocolatier offers a sugar-free product sweetened with maltitol. However, it is important to note that maltitol is derived from wheat, which means this product contains gluten. Despite this, it is ideal for diabetics as it provides a sugar-free alternative suitable for their dietary needs. We aim to provide you with all the necessary information so you can make informed choices. Please feel free to contact us if you have any additional questions.

Rochef chocolates are very sensitive to any excessive condition, whether too hot or too cold. Chocolates can be adversely affected if exposed to unfavourable conditions after manufacture which results in bloom. Bloom is a greyish coating on the surface of chocolates and is more visible on dark chocolate. There are two kinds of bloom, fat bloom, which is caused by fat migration and sugar bloom caused by humidity. Both these types of blooms happen during improper storage of chocolates. Chocolates should ideally be stored at around 14° to 20°C and the relative humidity should not exceed 65%. We take every care in the handling of our products within our own distribution system, however once the product leaves our care we have little control over such things as the storage conditions for example, the temperature and humidity the chocolate is kept in.

Fat bloom is recognized as a greyish-white sheen on the surface and is predominantly triggered by the exposure of chocolates to excessive temperatures for prolonged periods. The optimum temperature for chocolate to be stored is between 14-16°C. If chocolate is exposed to high temperatures, the delicate and low melting point of the cocoa butter triggers it to melt and rise to the surface and then re-solidifies where it sets as grey streaks, which we refer to as fat bloom. While visually undesirable, products are still edible but the flavour and texture is compromised. It is perfectly fine to use for baking. See ‘How do I best store chocolate’ to ensure the chocolate remains in the best condition.

Store your chocolate tightly wrapped and away from strong odours in a cool, dark and dry place at temperature between 14° and 20° Celsius and 40 – 65 % RH. If stored under proper conditions, our products will retain their freshness for many months.

The optimum temperature for chocolate to be stored at is between 14-16°C. Fridges are very high humidity environments, which is not suitable for chocolate due to the high moisture, which can result in sugar bloom. When you do, it is best to place the chocolate in an airtight container or double wrap in plastic and place in the bottom section of the fridge. Bring the chocolate to room temperature slowly before unpacking, several hours before consuming.

Please refer to the “Best Before” date printed on the packaging. The “Best Before” date on our chocolate products is a quality tool. It assures that the quality of a product consumed at the end of the shelf life still lives up to theRochef quality expectation when stored at the right conditions. Best Before dating is designed as a consumer friendly method to help the customer understand the freshness of the item. Lindt products typically have a shelf life of 9-12 months, and some high cocoa content products can have a shelf life up to 15 or 18 months.