Are your chocolates gluten-free?
Hediard chocolates bars are considered gluten-free (<20 ppm of gluten, suitable for intolerant people) except chocolate bonbons. We recommend people for whom gluten is a health concern not to consume chocolates as they may contain traces of gluten.
Are Hediard products Halal certified?
Hediard products sold in Singapore come from Hediard Paris, we have an obligation to remain secular, pleasant to all and therefore we have no particular certification of any religious nature. Our chocolates neither use animal-based gelatin nor alcohol.
Where can I find the ingredient list?
Most of the individual products have ingredients indications next to the product description. They are also available in our retail outlet.
Are chocolates suitable for people with tree-nut allergies?
Chocolates may contain traces of peanuts and other nuts, gluten, and egg proteins. It is therefore not recommended for people with allergies.
Are Hediard chocolates GMO free?
Yes, all of our chocolates are GMO free.
Is a chocolate edible after the Expiration date?
Absolutely. Even though Hediard always withdraws expired products from its channels, if you kept our chocolates for a long period of time, it doesn't go bad and can be enjoyed months after its expiration date. Please note that this is not the case with Bonbons or Truffles for which it is more important to follow the expiration date. due to the ingredients used . We recommend conserving them in a cool place (between 14° and 18°C) away from direct sunlight. Possible storage solutions include placing the products in a cool area or in the vegetable compartment of your refrigerator, provided you keep them in the original packaging, wrapped carefully in a tightly sealed plastic bag. The chocolates should be removed from the refrigerator about two hours before tasting to enjoy their full flavor. Most importantly, chocolates are sensitive to strong temperature variations. Try to always keep them under a constant temperature.
What does it mean when the chocolate has white traces at its surface?
Even though our chocolates are preserved and transported in strict temperature-controlled conditions, your own environment or transport may generate a slight white fat "bloom" on the chocolate. Chocolate that has "bloomed" is still safe to eat (non-perishable food due to its sugar content), but may have an unappetizing appearance and surface texture. You can simply melt the chocolate down, then pour it into a mold to allow it to bring the fat back into the solution.