Frequently Asked Questions

How do you pronounce Teuscher?

Teuscher is pronounced “toy-shur”.

How do you pronounce gianduja?

Gianduja is pronounced “gee-en-due-ah”.

What is gianduja?

Gianduja is an Italian word referring to a fine praline filling in which nuts (almond, hazelnut, or walnut) together with chocolate and confectioner’s sugar are grinded in our triple mill.

Where are our chocolates made?

All of Teuscher’s Swiss Chocolates are made in our factory in Zurich, Switzerland.

What is our return/exchange policy?

Due to the perishable nature of our products there is no exchange or refund, all sales are final once it has been out of the store.

Are our chocolates certified Kosher?

We do not carry Kosher products at this time.

What about nut allergies?

Nut allergy information: We use various nuts in the production of our chocolates. These nuts include almonds, hazelnuts, pistachios, walnuts and macadamia nuts. We recommend that people with severe nut allergies do not eat our chocolates, as everything is made on the same premises. Our chocolates never contain anything made with peanuts or coconut.

What is the shelf life of our chocolates?

Our chocolates are crafted using only the finest natural confections. We never use additives or preservatives, and our chocolates are never frozen. Shelf life varies between different products, and while our solid chocolate figurines will keep for several weeks, we recommend that our champagne truffles be eaten within 2 weeks of purchase. Properly storing your chocolates is key to prolonging their shelf life.

What is the best way to store and keep our chocolates?

• The ideal temperature to store the chocolate is between 60 and 70 degrees Fahrenheit.
• Find a cool, dry place in your home such as a cupboard or pantry to keep chocolate. Gourmet chocolate should be treated and stored as you would fine red wine.
• Don’t store your chocolate in the refrigerator, due to the low temperature and high humidity. Chocolate stored in the refrigerator will sweat, which means that a layer of moisture will form on the surface of the chocolate, resulting in a stickiness. If it is just too hot and you must rely on your refrigerator to avoid melting, be sure to let it sit at room temperature before eating.
• Chocolate that is allowed to get warm will begin to melt, allowing the cocoa butter to rise to the surface, creating “bloom”. Chocolate bloom will be noted as white streaks or dots on the surface of the chocolate. Chocolate bloom does not affect the taste of the chocolate, but will alter the texture somewhat.