Frequently Asked Questions

No, none of our products contains trans fats or partially hydrogenated oils. This aligns with the World Health Organization plan to eliminate industrially-produced trans-fatty acids from global food supply.

Embassy and Tulip chocolates are made in a factory that does not process tree nuts, sesame seeds, peanuts, or gluten ingredients.

FAI has one production facility processes tree nuts in East Java.

Yes, all products are gluten-free. We supply gluten-free baking chocolate in New Zealand for both gluten-free baking compound chocolate and gluten-free baking couverture chocolate.

Both Embassy and Tulip are Halal certified.

All Embassy products are Kosher certified and some of our Tulip products.

All Embassy Range do not contain palm oil.Some Tulip products that use palm oil are certified sustainable by our supplier under the Roundtable on Sustainable Palm Oil (RSPO) certification. For more information on RSPO please see the Certification page.

Both are made of cocoa mass & cocoa butter and contain minimum of 35% cocoa solid. To be categorized as a couverture chocolate, needs to contain a minimum of 31% cocoa butter, where real chocolate is min. 18-20%.

With a higher cocoa butter content, couverture chocolate has a higher fluidity, making it easier to garnish, coat, dip and mold confections.

There are several ways to store chocolate:

• For soft and solid chocolate, store in a cool room that has a stable temperature between 18-22 degrees Celcius. For melted chocolate, store between 18-26 degrees Celcius.
  

• Chocolate can absorb flavors and aromas from other food products, so for chocolate that has been opened from its packaging, store in a tightly sealed container in a dry and dark place.

Fat content is the amount of cocoa butter in couverture chocolate and vegetable fat in compound chocolate. Freyabadi Indotama Chocolate does not use animal fat in any of our products.

White spots on the chocolate indicates that chocolate has experienced sugar or fat bloom, which is a condition where the chocolate has been exposed to warm temperatures, which causes the fat in chocolate to soften. When the fat melts, it separates from the other ingredients in the chocolate and rises to the surface. Once it re-solidifies it leaves a white marks, which is referred to as fat bloom.

Yes, you can re-temper previously melted couverture chocolate.

To overcome this problem it is necessary to properly temper your couverture chocolate.

To melt the chocolate coins, simply put the desired amount of chocolate in a bowl and microwave at 30 second intervals. Mix with a spoon after each interval until it has completely melted.

To melt the chocolate blocks, use a knife to cut the desired amount and chop into smaller 1 centimeter chunks and microwave for 30 second intervals and stirring each time to spread the head evenly until completely melted. You can re-melt any left over compound chocolate up to 7 times.

For hygiene purposes, we don't do repacking. We sell by a carton (10kg) which is packed and sealed by the manufacturer.