FAQ
Q - How should my Macalat be stored?
A - Macalat is best stored between 50 and 70 degrees in a cool, dry place. Like all chocolate, sunlight and condensation should be avoided.
Q - What is the shelf life of Macalat chocolates?
A - The shelf life of Macalt bars exceeds 18 months. The shelf life for enrobed mangoes and Medjool dates is 12 months.
Q - Where is Macalat chocolate from?
A - The Cocoa Liquor (100% chocolate) is processed from fine flavor Criollo beans that are grown under a canopy of shade trees in the fertile soil of Peru. The added cocoa butter is pressed from Peruvian cacao beans as well.
Q - Is there a risk of cross-contamination at your facility?
A - We follow Good Manufacturing practices (GMP) and use a HACCP (Hazard Analysis and Critical Control Points) risk management program. Mitigating the risk of allergen cross-contamination is the focus of specific GMP Standard Operating Procedures and HACCP Control Procedures. Because Macalat is allergen-free and all Macalat ingredients are USDA Organic certified, we store Macalat product ingredients, work-in-progress, and finished goods inventories in a separate room. Macalat bars do not share food contact surfaces with other ingredients. However, there are allergens in the facility, and the risk of cross-contamination is not zero.
Q - I have food allergens. Can I eat Macalat?
A - FDA designated major allergens (soy, peanuts, tree nuts, wheat, eggs, milk, sesame, crustaceans, or fish) are not used in Macalat ingredients. We are a peanut-free facility. However, dried Mangoes and Medjool Dates are enrobed on shared equipment that also may be used to enrobe products containing tree nuts. The tree nuts that may be present in the facility are almond, pistachio, and hazelnut.
Q - Do you have a wholesale program?
A - We offer wholesale accounts for food-based retailers and distributors. Modest minimum order quantities (MOQs) apply to qualify for free shipping. Wholesale orders are placed and paid online via private portals and personalized menus - fulfillment is normally next business day. Email us at fulfillment@birminghamchocolate.com to apply for a wholesale account.
Q - Why is lecithin an ingredient in Macalat?
A - We use non-allergenic sunflower lecithin as an emulsifier to create a smoother, more fluid consistency. It reduces viscosity, which facilitates chocolate flow in mold filling and prevents the chocolate emulsion from separating. A small amount of emulsifier significantly reduces added cocoa butter, thereby retaining a higher percentage of chocolate solids (flavor and nutrients).
Q - What certifications apply to Macalat chocolates?
A - Our Macalat products are certified USDA Organic by CCOF and kosher dairy by Kosher Michigan. Organic products and ingredients are, by definition, non-GMO. Macalat products are dairy-free. Individual ingredients may have additional certificates. For example, the cocoa liquor (100% chocolate), cocoa butter, Mango, and Medjool Date are non-GMO Verified, Fairtrade, Gluten Free, Halal, and SQF.
Q - How is Macalat sweetened?
A - We use a proprietary formulation of allulose and monk fruit in the refining of Macalat. Allulose is a naturally occurring sweetener found in foods like figs, raisins, and maple syrup. It contains very few calories, has a glycemic index of 0 (does not raise blood sugar), and is not digested. Allulose tastes similar to cane sugar but is only about 70% as sweet. A small amount of monk fruit (about 150 times as sweet as sugar) is used to add sweetness without adding bulk. Monk fruit is native to China and has been used for centuries in traditional Chinese medicine. It has no aftertaste and may act like a prebiotic supporting the gut microbiome.
Q - What is “fine flavor” cacao?
A - The world cocoa market distinguishes between two broad categories of cocoa beans: fine flavor versus bulk or ordinary. As a generalization, Criollo cocoa bean varieties, such as those farmed in Peru, are fine flavor. Fine flavor cocoa is characterized by a complex sensory profile composed of well-balanced basic attributes with aromatic and flavor notes.
Q - How is the expected bitterness of 70% cacao blocked?
A - A minute amount of organic cordyceps mycelium extract interacts with the taste receptors and temporarily “blocks” the receptors from sensing bitterness. Saliva naturally breaks these bonds very quickly - typically within 30 seconds.
Q - What are superfoods?
A - Superfoods are nutrient-rich foods that are believed to provide exceptional benefits for health and well-being. They are typically characterized by a high content of antioxidants, fiber, healthy fats, vitamins, and minerals. Cacao, mango, Medjool dates and quinoa are widely recognized as superfoods.