What is your standard production time?
Standard production time is 7 to 10 business days.

How do you ship in warmer weather?
We ship all perishable items in coolers with ice packs that last for a maximum of 2 days. If the destination is more than 2 days ground, you will have to ship 2-day air.

What is the normal shelf life of chocolate?
The normal shelf life of the gift-boxed chocolate is 6 months. If the bulk chocolates are maintained in a refrigerated case, the shelf life may extend from 7 to 9 months.

What is the recommended storage temperature for products?
The recommended storage temperature is 65 degrees to 70 degrees, with a relative humidity 50% to 60%.

Does chocolate have caffeine?
Yes, but it is a minimal amount. Approximately 40 pieces of chocolate would equal the amount of caffeine contained in one cup of coffee. Chocolate contains a natural substance called theobromine, which acts as a stimulant.

What is the difference between a “Paw” and a “Maggie”?
There are not any differences between the two pieces ingredient-wise. A Paw is made with exposed large whole nuts, covered in caramel, and then covered with chocolate. The make-up of a Maggie is the same except the pecan pieces are used instead of whole nuts and is completely covered (enrobed) in chocolate. Changing the ratio of chocolate, caramel and nuts, it is possible to have completely different tasting pieces.

Chocolate Glossary

Chocolate- In its simplest form, chocolate is a product of the bean from the cocoa tree. Inside the pod are 20 to 40 beans that vary in color from white to purple. The beans are fermented, causing them to turn brown, then dried and packed. The manufacturer roasts the beans then removes the shell and breaks the beans into smaller pieces. The meat containing 53% cocoa butter is the basis of all chocolate and cocoa products.

American - Refers to a form of chocolate making in which fillings are formed first, then hand-dipped or machine-enrobed in chocolate.

Enrobing – The process of completely covering the candy center by passing it through a “waterfall” of chocolate

European - The chocolate shell is formed first, then the center is deposited and the bottom seals the finished piece.  Maggie Lyon’s truffles are made in this fashion.

Character – Any distinctive taste, an immediate flavor release, and then an aftertaste.

Granular/Grainy – A tip-off to the presence of too much sugar, or too short a conching period.

Conching – A prolonged stirring that grinds the cocoa beans down until it is a very fine mixture of the nub and cocoa butter. The longer the process, the higher the quality and the smoother the texture.  Normally, chocolate is processed for at least 10 hours; however, higher-quality chocolate is processed for 70 hours or more.  The chocolate Maggie Lyon uses is in the high-quality category.

Ganache – This is the center of the truffle and is made from a recipe of chocolate and cream.

Truffle - A truffle is a creamy chocolate center covered with an outer shell of chocolate.