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Where are Perfection Chocolates made?
Perfection Chocolates has been selling chocolates in Rose Bay since 1939. We now manufacture our chocolates at our factory in Pagewood, NSW. Our chocolates are all hand made and a lot of care goes into ensuring that Perfection Chocolates are a delicious quality product!
How should Perfection Chocolates be stored?
Chocolates should be stored in a cool, dry area. The temperature should be between 15 - 24 degrees celcius. This is warmer than in a fridge but generally cooler than ambient temperatures.
How long do Perfection Chocolates remain fresh?
Stored in the correct environment Perfection Chocolates have a shelf life of between 8-12 months.
When chocolates go white what does that mean?
The whitish grey discolouration sometimes seen on chocolates is called bloom. Some may mistake it for mould growth - but it is not! Bloom develops on chocolate in response to repeated fluctuations in temperature. What you are actually seeing is nothing more than cocoa butter or sugar crystals coming to the surface of the chocolate in response to temperature changes.
Where does Perfection Chocolates deliver to?
We can send Perfection Chocolates anywhere in Australia or overseas.
Is there a minimum order?
Yes on certain products there are minimum orders.
What happens if the chocolates are damaged?
Please contact us immediately so we can rectify the problem.
Can we come and see your shop?
Yes of course! Perfection Chocolates is open for visits and for buying chocolates!
What type of chocolate does Perfection Chocolates use to make chocolates?
We use coverture chocolate. The chocolate is specially made here in Australia from European ingredients.
Does chocolate cause allergies?
Fortunately, it is extremely rare to be allergic to chocolate. A small minority of people are allergic to foods such as nuts and seafood. Symptoms include coughing, wheezing or a sudden outbreak of hives. Many Perfection Chocolates contain nuts or traces of nuts.
How much energy and fat is in chocolate?
Fats and sugars are the main ingredients in chocolate. A typical 50 gram bar of chocolate contains about 1100 kilo Joules and around 14 grams of fat. The fat in cocoa butter is predominantly saturated, however some studies show that the fats in cocoa butter do not affect humans as badly as other groups of saturated fats.
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