What allergens does Kim's Chocolates contain?
The nuts which we use in our factory are:
- cashew nuts
- pistachio nuts
- macadamia nuts
Even if the product doesn't contain the above mentioned allergen, Kim’s Chocolates cannot guarantee their absence on our final product, that's why every label contains "may contain…”.
Every effort is made to ensure all nutritional information is as up to date and as accurate as possible, but we do introduce and discontinue products from time to time. Please always read product labels.
Are Kim's Chocolates gluten-free?
- 47-50g tablets / 100g-300g-400g-500g tablets
These products are gluten-free and are perfectly safe to be consumed by someone with a gluten allergy or intolerance. In theory, there is a miniscule chance of cross-contamination from other product lines. But even in such cases, the amount of gluten would be negligible and well below the threshold to prevent a ‘gluten-free’ declaration.
- 75g filled chocolate bars
The following ingredients contain gluten:
- biscuit pieces (speculaas)
- puffed rice (but only due to cross contamination)
Are the Kim's Chocolates suitable for vegetarians?
Yes, Kim's chocolates are suitable for vegetarians.
Are there any peanuts in your chocolates?
In August 2012, Kim’s Chocolates announced that it operated a peanut-free production facility.
As strictly outlined in the company's policy, no products containing peanuts or traces of peanut are allowed in the entire manufacturing process.
Are Kim's Chocolates Kosher?
Kim’s Chocolates is certified by the Triangle K organization, which is widely recognized by the international Jewish community. Every year, the factory is audited by Rabbi Hod from Triangle K, who checks the status of all ingredients. Based on the audit, except for fresh cream chocolates, all products are labelled as "kosher dairy".
“Kosher dairy” means that the product contains milk elements or might have been in contact with milk elements. This means that those who adhere to strict kosher practices, should leave at least two hours between eating meat and savouring a Kim’s Chocolates product.
Why does chocolate turn white?
When chocolate goes white, it is called “blooming” and it is a major problem that can render products unfit for sale. The aim of the information below is to help educate retailers and consumers who love chocolate about the physical processes that cause blooming and how to keep these processes under control.
There are two types of blooming: sugar blooming and fat blooming.
Sugar blooming is the result of water condensation on the surface of the chocolate. This condensation happens when cold chocolates come in contact with warmer, humid air. The air around the chocolates cools down very quickly near the surface of the chocolate. Therefore its capacity of holding water lowers drastically and this water condenses on the surface of the chocolate. It is a similar phenomenon when someone with glasses leaves an air-conditioned room to go outside in the warm sun. Within seconds, the glasses are covered with condensation.
The water then starts to dissolve the sugar on the chocolate surface. At this point, the product can start to feel quite sticky, but is not yet white.
Finally, the water evaporates but leaves behind the sugar. These crystals are white and are therefore easily visible against the chocolate colour. The product looks greyish and is grainy and sticky to the touch. Result: an unsaleable product.
How to prevent it?
- Try to store chocolates at between 16-18°C. The best way of preventing condensation is to try to keep the gap between the temperature of the chocolate and the ambient air as small as possible, so that the condensation point is not passed. Ideally, the humidity should also be kept below 60%.
- If there’s no choice but to store or transport chocolates at a much colder temperature, DO NOT OPEN the outer packaging cases until they can be stored in a cool place (preferably between 16-18°C°) and adjust to the ambient temperature. Leave them there for at least 24 hours. Only then, open the cases and take out the single units to display.
- Never put chocolates in a cooling counter that is set too cold. Stores, who do not have the correct refrigerated display area, tend to put the chocolates in the bakery counter, which may be set at 2-6°C because of the fresh cream in cakes. This will cool down the chocolates too much and trigger condensation.
Conclusion: Try at all times to keep chocolates between 16-18°C and in a dry area.
Chocolate is made of at least two different parts: the shell and the filling, and each of them has a very different composition.
The shell is made from real chocolate, meaning the only fat is from the cocoa butter. Whereas in the filling, a wide variety of fat content can be present including vegetable fats, nut oils, butter and fresh cream.
In nature, everything strives for the most stable position (i.e. the lowest energy position). When there is an imbalance in concentration of a certain molecule, that molecule will try to reach an equal concentration everywhere.
The fats of the filling will therefore try to get into the shell, as they are not present over there. So after a while, they will break through the shell and the products will start to whiten. This is a natural process that is impossible to prevent; however it is possible to delay.
How to delay it?
- The first step to postpone the migration of fats and oils is to keep them solid for as long as possible. This can be achieved by keeping the chocolates in a cool environment. Kim’s Chocolates’ factory uses a very special fat system, which produces a more stable filling at lower temperatures. This also makes the filling immediately melt in your mouth releasing all of its flavours. These fats have a steep melting curve. This means that a change of just a few degrees means the percentage of liquid fat molecules can go from practically zero to almost 100%. And it is these liquid fat molecules that have the greatest ability to migrate. The critical zone is between 20-25°C. Inappropriate storage, even for a couple of hours, can therefore be the trigger for the migration process, which can sometimes show up only a few weeks later. Therefore, never expose chocolates at a temperature higher than 20°C. Again, the preferred range is 16-18°C.
- The quality of the chocolate shell is another aspect that can help delay blooming. Cocoa butter does have many crystal forms and the major varieties are α- and β-types. To have a stable chocolate shell, we need the latter types. To obtain these crystals, Kim’s Chocolates uses high-technology tempering machines that create a nice, shiny and crispy shell. Exposing chocolates to higher temperatures make β-crystals transfer into α-crystals and the shell could contain a mixture of both types. This crystal mixture would have microscopic openings everywhere, through which the liquid fat molecules can easily migrate. The barrier is now like a cheese with holes in it. When a chocolate loses its shine and becomes dull, whitening will also occur sooner or later. The speed and the appearance of the blooming will depend of the thickness of the shell and the composition of the filling. To best way to delay this as much as possible is to keep the chocolates in a cool place and do not expose them to temperatures higher than 20°C. Of course, the quality of the work of the chocolatiers is here also of importance. Kim’s Chocolates checks with special equipment the quality of tempering.
Conclusion: Try at all times to keep chocolates between 16-18°C and stored in a dry area.