From 3 August 2003, a European Directive has allowed chocolate manufacturers to use vegetable fats (instead of cocoa butter) in their chocolates, albeit under certain very strict conditions. This Directive caused a lot of controversy among manufacturers and consumers, but at Leonidas we have a very clear and simple position on this issue. Leonidas only uses 100% cocoa butter in its chocolates and fillings. The statement that “Leonidas is 100% pure cocoa butter… and 100% quality” is more true now than ever.

Leonidas chocolate – Pralines are not “sugar-free” but rather “No Added added sugar”. It does not mean that there is no sugar in the praline it still contains natural sugar present in milk as Lactose. For more information Click on Allergens Link at bottom of the page. Check Global Allergen 2020 file Page 4.

Leonidas has some chocolate with approved Kosher. Please Click on Allergens Link at bottom of the page.

Lists that products without alcohol and / or containing alcohol can be viewed by Clicking on Allergens Link at bottom of the page.

It all depends on what type of allergy you have. Some Leonidas products contain allergens (gluten or nuts for instance). If you have a food allergy, simply send us an e-mail and we’ll be happy to tell you which chocolates are safe for the allergy you specify. In short:

Leonidas products contain no eggs, except for our jellies and our lemon slices and orange slices.

Gluten
Gluten is a molecule found in cereals such as wheat, barley, oats and their derivatives such as malt and starch. Some Leonidas products are made with ingredients that contain gluten and that may contain traces of gluten.

Dried fruits
Many Leonidas products contain nuts (hazelnuts, walnuts, almonds, etc.). All Leonidas product can contain traces of dried fruit.

Milk (lactose, milk proteins, etc.)
Dairy products are naturally key ingredients in the manufacture of some Leonidas products. Leonidas quality assurance procedures demand that between manufacturing cycles, i.e. between different types of chocolate, the equipment will be properly cleaned and rinsed. Despite the implementation of good manufacturing practices, traces of milk proteins may be found in some of our dark chocolates. The American Food and Drug Administration (FDA) and the Canadian Food Inspection Agency (CFA) have identified milk proteins as a food allergen. However, methods of analysis have recently become available to manufacturers that allow milk proteins to be detected in minute proportions of parts per million. For the benefit of its customers, Leonidas prints the following statement on all its packaging at the end of the list of ingredients for its dark chocolate “(may contain traces of milk proteins)”. For further info on this please Click on Allergens Link at bottom of the page.

If you want to enjoy the Leonidas chocolates containing alcohol or butter cream at their best, we recommend storing them in a cool place and eating them cool (straight from the fridge). Our pure chocolates and those with praline, ganache, cream, liqueur cream or almond paste fillings, and our truffles are best stored at temperatures of between 15 and 18 C.

Care should also be taken not to store the chocolates and chocolate in general near foods or substances that have a strong odour, since chocolate absorbs odours very readily.

There are two types of bloom, fatty bloom and sugar bloom. Fatty bloom is a smooth film on the surface of the chocolate which you can’t really feel. Sugar bloom looks and feels like tiny grains of sugar.

Fatty bloom is caused by fats migrating to the surface of the chocolate, or by them re-crystallizing. This can be caused by the chocolate layer being too thin, poor tempering, the filling migrating, or the chocolate being stored at too high a temperature.Sugar bloom is caused by the recrystalization of the sugar in the chocolate. This happens when condensation forms on the chocolate due to a temperature difference and high humidity.

Chocolate should always be stored in dry conditions at between 15 and 18C. That’s precisely how we store all our LEONDIAS chocolates to ensure that they reach you in the best possible condition.

There are two types of bloom, fatty bloom and sugar bloom. Fatty bloom is a smooth film on the surface of the chocolate which you can’t really feel. Sugar bloom looks and feels like tiny grains of sugar.

You can contact us anytime via our online contact us form and we will do our best to reply you within 2-3 working day.