What is your shipping policy?

Warm weather policy starts April 19, 2021: We want you to receive your chocolate in perfect condition and as quickly as possible. In warm weather, we ship on Mondays and Tuesdays (and Wednesday if the destination is close enough to guarantee arrival before the weekend). We add insulation and an ice pack at no charge, and we strongly encourage you to choose an expedited shipping method if your order is traveling outside of New England. We cannot be responsible for chocolate that is heat-damaged when you open it, so please have someone be home when your package is expected to arrive or provide a safe, cool delivery spot. We may need to delay shipment altogether if the weather is too hot here or there, and will notify you if this happens. You will receive an email when your package ships. We do not ship internationally at this time.

What is your return policy?

Your chocolate is shipped in perfect condition and, as described above, we take every precaution to make sure it arrives in perfect condition as well. If it is damaged in transit, we will gladly replace it but cannot refund shipping costs. We cannot accept the return or exchange of chocolate that was received intact. Having said that, if you are unhappy with your order, we hope you will reach out to us. Our products are created for you, and we want to hear if we need to make changes to our product, our shipping methods, or anything else in order to keep you as a happy customer.

How should I store my chocolate?

Best is to keep it between 65 and 70 degrees and in low humidity (less than 55%) and darkness, like a pantry or cupboard. Refrigeration is a good choice as long as you first put it in something else with as little air as possible such as a baggie with the air forced out. Please let it come to room temperature before enjoying it. Hot temperatures as well as big swings in temperature make chocolate “bloom” or go out of temper, meaning the cocoa butter separates from the cocoa solids. When this happens, although there is nothing wrong with the chocolate, it will have chalky whitish/greyish patterns (that’s the cocoa butter) and a different mouthfeel. When stored in ideal conditions, your chocolate can be enjoyed long after you got it, but we like it the most when it’s as fresh as possible.

It refers to the percentage of cacao by weight in the finished chocolate. Because Tangle Chocolate has only two ingredients, you know that our chocolate consists of 70% cacao and 30% sugar.

Do you make other kinds of chocolate besides 70% dark?

Not right now...but what do you think we should make next? Please let us know!

What's the big deal about Tangle Chocolate being freshly made?

Some foods improve with age, such as wine and many cheeses. Others lose some of their taste over time. We find that the flavors in chocolate mellow. Now, this may not concern you, and you may have been perfectly content your whole life with chocolate that arrived in a shop perhaps many months before you purchased it. But we invite you to try our chocolate and see if you notice a difference in the number and quality of distinct flavors straight from the cacao bean that you can taste.

Is Tangle Chocolate single-origin? And what does that mean?

Yes, Tangle Chocolate is single origin. That means that all of the cacao beans used in our chocolate are from the same region. Those cacao trees experience the same soil, weather, altitude and so on that contribute to the distinct flavor of the chocolate. Tangle Chocolate uses cacao beans from a single region of Guatemala, the Cahabón region.

What's the difference between bean-to-bar and craft or artisan chocolate?

These words, along with other ones like "small batch" and "handcrafted," are used in an attempt to differentiate specialty chocolate from large-maker industrial chocolate. However, none of them has a legal definition in the U.S., so their presence on a label doesn't necessarily guarantee anything, which can be confusing and even misleading. Bean-to-bar chocolate means that the maker started with cacao beans, did all of the roasting and refining in house, and ended up with the finished chocolate. That describes Tangle Chocolate. Very large companies technically can be bean-to-bar chocolate makers too, but the term is generally used to describe small chocolate makers like us. The terms “craft” and “artisan” imply that the chocolate was made by a small company with lots of human involvement in the process, whether or not the chocolate is bean to bar...but again, without a legal definition, it's hard for us as consumers to know what "small" is. Industrial chocolate makers have noticed consumer interest in craft products, and some now use words like "craft" and "artisan" on their labels. In addition, while some “craft” or “artisan” chocolate companies are also bean to bar, others buy ready-made chocolate, melt it and perhaps add special touches, and then remold and package it with their label. If you're unsure about a chocolate company's label language, call them and ask any questions you have.

Is your chocolate certified organic?

Not at this time. Although the cacao beans and sugar that we currently use are certified organic, we have chosen not to go through the process to be certified organic as a company. This enables us to keep the door open in the future to using non-certified organic beans that we love. We understand that sometimes a farmer can't meet the costs and administrative duties associated with getting and maintaining organic certification even though their products are up to organic standards.

Is Tangle Chocolate Fair Trade?

No. We are committed to paying more than the Fair Trade price standards and to meeting or surpassing any ethical standards you can think of. We buy our cacao beans from good people who know their many small farmers (average farm size: 2.5 acres) and are super transparent about their practices and finances.

Is Tangle Chocolate vegan?

Yes! The only two ingredients are certified organic cacao beans and certified organic cane sugar.

Is Tangle Chocolate kosher?

Yes! Our chocolate is certified kosher by the Massachusetts Kosher Commission.

Is Tangle Chocolate gluten free?

Yes! There are only two ingredients in our chocolate, organic cocoa beans and organic sugar, both of which are gluten free, so our chocolate is gluten free.

Chocolate News | Tangle Chocolate

Jan 6, 2022

Hot Chocolate Twists for 2022

Happy New Year! This one is off to a bang, thanks to Tangle's wonderful customers. We have several months of hot chocolate weather left this winter, yay, so we want to share with you some flavor twists for this heavenly elixir in case you enjoy hot chocolate as frequently as we do and want a little variety.

Nov 18, 2021

Sweet Birch Herbals and Tangle Chocolate Collaboration

Tangle Chocolate’s best selling Winter in New England gift box is full of products to keep you cozy and healthy and happy through a cold winter. One of the items in the box is Elderberry Syrup, an immune booster, made by local herbalist Hannah Jacobson-Hardy of Sweet Birch Herbals in Ashfield, Massachusetts. Want to know more about it?

Nov 11, 2021

Best, Richest, Real Hot Chocolate Recipe

So your taste in hot chocolate no longer includes powders that come in envelopes, but you don't know how to make truly rich, real, exceptional hot chocolate yourself. You are about to read the best of the best of hot chocolate recipes.

Oct 28, 2021

Tangle Chocolate's 2021 Gift Guide

Something for him, something for her, something for them. Everything beautiful, sustainable, totally yummy, top-of-the-line quality with prices ranging from $5.90- $69.90. Please take a look at our 2021 Gift Guide and be prepared to order! All include Tangle Chocolate's handmade dark chocolate, organic and sustainable.

Oct 14, 2021

A Different Perspective on Child Labor in West Africa

As you may already know, the chocolate industry has a long and terrible history of using slave labor, including forcing children to work in ways that can harm them. Part of the driving force behind Tangle Chocolate and many other fine chocolate makers is to end such practices. But this issue is more complex and nuanced than it seems at first glance. I recently attended a panel discussion on child labor in west Africa that presented the issue in a cultural context and from the point of view of cacao farmers and the children themselves, and want to share what I learned.

Sep 30, 2021

Women in Chocolate: Alysha Kropf, Ecole Chocolat

For Alysha Kropf of Ecole Chocolat, an online culinary school for all things chocolate, a love of chocolate is in her genes. Read how she went from being "Sticker Girl" as a child, when she helped wrap holiday chocolate confections, to now being the program and marketing director at Ecole and a contributor to making the chocolate industry more sustainable and equitable.

Sep 23, 2021

Best Chocolate-Caramel Apples

Looking for something to do on a fall afternoon that yields delicious results? Try making these chocolate-caramel apples. The chocolate protects the gooey caramel and offsets its super sweetness, leading to a treat that's truly special. Lots of tips and an extra recipe for the best homemade caramel also included!

Sep 16, 2021

Women in Chocolate: Ruth Kennison, The Chocolate Project

Ruth Kennison is a chocolatier, chocolate educator, and the founder of The Chocolate Project in Los Angeles, California. Read about her story, her business, and her thoughts on the bean-to-bar chocolate industry in 2021!

Sep 9, 2021

What Is Dutched Cocoa?

Have you ever seen a piece of chocolate cake that is so dark brown that it’s almost black, and then been surprised when it didn’t taste as chocolatey as its color led you to believe it would? Or have you perhaps ordered a hot chocolate and had it taste, well, not as flavorful as the hot chocolate you’re used to? It’s possible that the cocoa powder used in these treats was Dutched. What does that mean? How does Dutched cocoa differ from regular cocoa, and when and how is it used?

Aug 19, 2021

Women in Chocolate: Lindsay Tarnoff, Laughing Gull Chocolates

Lindsay Tarnoff is founder and chief chocolatier of Laughing Gull Chocolates in Rochester, New York—but she's also a passionate mom and social justice advocate who has found a way to fill all of these roles at the same time.

Aug 5, 2021

A CRASH COURSE IN COCOA BUTTER

All chocolate lovers who read this will know that cocoa butter is a critical natural component of the cocoa bean. Some of you may have seen it also listed in the ingredients of inedible products such as cosmetics, and wondered if it’s a bioidentical product. Turns out, cocoa butter is enormously versatile. In addition to being super important in chocolate, it can be used in baking as well as in moisturizers, makeup, and health care products.

Jul 21, 2021

U.S. SUPREME COURT RULES IN FAVOR OF BIG CHOCOLATE, AGAINST CHILD SLAVES

In December of 2020, The Supreme Court heard a case against chocolate giants Nestle and Cargill brought on behalf of 6 formerly enslaved children from Mali. As reported in our January 14, 2020 blog post, Nestle and Cargill were being sued for aiding and abetting overseas human rights violations using a 1789 law that allows, in some cases, for non-US citizens to seek damages for violations done by US companies overseas. The verdict is in.

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