Chocolate is fascinating, and developing chocolate products is an incredibly exciting, creative and yet complex process. At Confiserie Heidel, this involves many employees, mainly chocolate experts (chocolatiers), production specialists and buyers, but also product and graphic designers, who create Heidel’s unique packaging ideas and eye-catching product designs.
Heidel has a special selection for those who want to give their loved ones an Easter treat: whether retro style or fun and playful - our exciting Easter range is full of spring-fresh colours and designs!
Your questions, our answers – the Heidel FAQ
Every day, customers send us questions about Heidel products and how we make our chocolate.
We have compiled the most frequently asked questions (and our answers to them) for you in our FAQ.
If you do not find the answer to your question here, please feel free to call us (+49 541 9181-21)
or you can email us via ourcontact form.
We look forward to your questions and feedback.
This white-grey discolouration is called “fat bloom” and is caused by the cocoa butter escaping from the cocoa mass. This happens when chocolate is kept too warm for a long time. If the chocolate is exposed to significantly higher temperatures, this kind of bloom can develop rapidly. The fat crystallisation does not affect the taste, however. It only affects the chocolate’s appearance. We check the chocolate and store it properly until it leaves our factory. Our customers, mainly food retailers, are then responsible for storing the chocolate appropriately.