Chocolate FAQ
Quick answers to common chocolate questions, from storage to science.
Checking the temperature: Roozitaa, CC BY-SA 3.0
FAQ
Is white chocolate real chocolate?
Legally yes in the US and EU, as long as it contains at least 20 percent cocoa butter. It has no cocoa solids, which is why it tastes so different.
Why has my chocolate turned white?
That is bloom, caused by fat or sugar crystals on the surface after temperature changes or humidity. It is safe to eat.
Should I keep chocolate in the fridge?
Usually no. A cool, dry, dark cupboard at about 15 to 18 C is best. If you must chill it, wrap it well and let it warm up before opening.
Can dogs eat chocolate?
No. Theobromine in chocolate is toxic to dogs and cats. Dark and baking chocolate are the most dangerous. Call a vet right away if a pet eats some.
What does 70 percent mean?
The share of the bar that comes from cacao, cocoa solids plus cocoa butter. The rest is mostly sugar.
Does chocolate contain caffeine?
A little. Dark chocolate has more than milk chocolate, but much less than a cup of coffee per typical serving.
Why did my melted chocolate go thick and grainy?
It seized, usually from a drop of water or steam. Stirring in a little warm cream turns it into a sauce or ganache.
Which country eats the most chocolate?
Switzerland is usually at or near the top for chocolate eaten per person.
Which countries grow the most cacao?
Ivory Coast and Ghana together produce more than half of the world's cacao.
Is dark chocolate healthy?
It contains flavanols, but also fat, sugar and calories. Enjoy it as a treat rather than a health food.
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Facts on this page were checked against these sources (updated Oct 12, 2026). Spot an error? Email hello@fireempireshop.com.