About us ...
We, at Amelie, have every reason to be proud of our HIGH STANDARDS in QUALITY CONTROL.We never compromise on quality and our reputation has been built by importing only the very best chocolates and
truffles that we can source. All of our orders are processed with the utmost care and attention to detail, and we make sure your gift is sent out looking as it should ... beautifully presented and carefully and securely packaged. Amelie Chocolat has, for the last 10 ten years, been awarded an A GRADE CERTIFICATE for the Global Standard For Food Safety, set by the British Retail Consortium (BRC).
Production is based in our freehold site in Welwyn Garden City, Hertfordshire.
We, at Amelie, have every reason to be proud of our HIGH STANDARDS in QUALITY CONTROL.We never compromise on quality and our reputation has been built by importing only the very best chocolates and
truffles that we can source. All of our orders are processed with the utmost care and attention to detail, and we make sure your gift is sent out looking as it should ... beautifully presented and carefully and securely packaged. Amelie Chocolat has, for the last 10 ten years, been awarded an A GRADE CERTIFICATE for the Global Standard For Food Safety, set by the British Retail Consortium (BRC).
Production is based in our freehold site in Welwyn Garden City, Hertfordshire.
Our production area comprises a clean room with approximately twenty staff per shift, two production supervisors and warehouse support.
All our key staff receive in depth training in the principles of food safety and quality assurance.
Our production staff receive training in the principles of hygiene and food safety.
All research, development and production work is carried out inhouse thus ensuring a consistently high standard of quality controls.
About you
...Our chocolates prefer to be stored at a temperature of 13 – 18 degrees centigrade.
They should be stored cool and dry.
They should not be stored in the fridge as damp or condensation will cause our chocolates to bloom.
This happens when the sugar on the surface of the chocolate crystallizes and creates a whitish film around the chocolate.
Blooming does not affect the taste of the chocolate, however you will loose the wonderful smooth, glossy sheen that makes chocolate look so appetising and mouth-watering!
Remember ... GOOD CHOCOLATE TASTES BEST WHEN FRESH!
Our chocolates do not like sudden changes of temperature – so if they have been allowed to get a little too warm or too cold try to alter the temperature gradually.
Although the optimum temperature for storage is 13 – 18 degrees centigrade in our opinion, some chocolates, especially pralines and truffles, can sometimes taste best when a little warmer, so try moving them to a slightly warmer temperature for an hour or so before serving.
We always recommend that you order little and often.
The shelflife of some of our chocolates is as long as six months but only if they are stored in optimum conditions.
If you have any questions please ask us ... we are happy to help!
(CLICK HERE TO VIEW OUR BRC CERTIFICATE)