Frequently Asked Questions

Some of our products may contain or come into contact with common food allergens.

We process: 

- Tree nuts (e.g., almonds, hazelnuts, cashews)   

- Milk/Dairy (in select milk chocolate varieties)   

- Soy (used in certain ingredients) 

We follow strict cleaning procedures and production scheduling to reduce the risk of cross-contact. However, because our products are made in a facility that also processes these allergens, trace amounts may be present even in recipes that don’t include them.

Your safety is important to us. Please reach out before placing your order if you have any allergies or sensitivities. Contact us at flourish@floreobelize.com and we’llbe happy to answer any questions or provide ingredient details.

It is the amount of cocoa solids (cocoa liquor + cocoa butter) in the chocolate. For instance, 70% chocolate could be 5% cocoa butter plus 65% cocoa liquor. Or it could be 10% cocoa butter plus 60% cocoa liquor.

We don’t certify our products. The work we are doing with regenerative agriculture goes beyond the criteria for most certification systems. All of our products are fully traceable. We keep meticulous records of chemical applications to our crops, which are kept at a minimum, if used at all. We comply with all the labor and environmental laws of Belize with respect to our staff and our farm.

Please consume your chocolate before the Best Before stamp on label.

Proper storage is key to preserving the quality and flavor of chocolate. Chocolate should be stored in a cool, dry place away from the presence of sunlight and strong odors. A temperature range of 60–70°F (15–21°C) is optimal for maintaining chocolate's texture and taste. Additionally, it's best to keep chocolate away from areas with high humidity, as moisture can cause it to develop a gritty texture or even mold. Storing your chocolate in the fridge can decrease the quality of its taste. The cool temperature can lead to condensation forming on the bar which can affect its rich flavor. Storing chocolate in the fridge for an extended period also gives the opportunity for the smells of other foods to permeate into the chocolate.