Our Chocolates:

Le Chocolat specializes in hand-made gourmet chocolate and confections. All the products are original in recipe & design and are luxuriously enrobed in the most excellent of Belgian and Swiss covertures. To ensure quality in freshness and design, the chocolates are made in small batches using all-natural ingredients. Our careful choices of natural ingredients from sources locally, and the world over are brought together in harmonious balance with our fine Belgian and Swiss covertures by our talented chef-Chocolatiers. The result is quite possibly the finest, freshest, and best tasting chocolate confections you may have tasted.

The chocolates are supervised by Beth Tefillah (Monsey) and is all cholov yisroel. Additionally, we offer a full line of Kosher for Passover products which are specially labeled.

Shipping:

We ship FedEx Nationwide and offer free delivery within Teaneck and surrounding areas for orders over $60. Special holiday delivery is also available. If warmer weather is anticipated, we may instead specify 1st, 2nd, or 3rd day delivery at the higher expedited delivery rate plus $6 handling which may also include insulated packaging or ice packs. Canadian (and other foreign) shipments are subject to a $25 customs fee. Please note that hatboxes are delivered closed, covered with a ribbon from Le Chocolat.

Care & Storage of Chocolates:

Our chocolates and pralines are manufactured on the premises using fine Belgian and Swiss covertures along with the freshest nuts, fruits, creams and natural flavorings available. In order to preserve the fine quality of these confections, they should be stored at a temperature of between 55-65 degrees Fahrenheit with a relative humidity of no more than 65 degrees, and protected from light and odors.

Good dark chocolate should keep well for at least 1 1/2 years. Milk and white chocolates are not quite as hardy, but are also long-keeping.

Storage in the refrigerator or freezer is acceptable provided air tight containers are used and the chocolates are wrapped. ALWAYS bring chocolates to room temperature BEFORE opening the package. Moisture from humidity and condensation are most destructive to fine chocolates