gf treats at Chocolates, confirmed by the company

[Guest guest]

I received this email a few minutes after posting a question to them on their website - that's a quick turn-around! If you have any questions not answered by this letter, you could write directly to the woman who wrote the following email. It all sounds safe to me, except for the Caramelized Crisped Rice bars (which wouldn't be my first choice anyway!)

--Tristan

-----Original Message-----

From: Monika Hortnagl <monika@...>

trverb@...

Sent: Fri, Jun 11, 2010 9:34 am

Subject: Re: Contact Form

Hello Tristan,

All of the chocolate bars with the exception of the Caramelized Crisped Rice bars are gluten free. The caramels are made using sugar, cream, butter, salt, evaporated milk, and vanilla. Some of the caramels do contain liqueurs such as rum or brandy, which may contain some gluten (including the Espresso Caramel, the Kaluha Truffle, the Mojito Heart, and the Poire Caramel). The Marzipans will not contain any gluten. The Tea truffles and regular truffles do contain corn based glucose and invertase, which is a yeast derived enzyme. The Pate de Fruit is made with sugar, pectin, and fruit puree.

The chocolate covered nuts only contain nuts and chocolate. The vanilla used in the chocolate is from what I understand to be just the vanilla seeds from the pods, but we do occasionally use vanilla extract. Vanilla extract is usually made using alchohol, which can be grain-based, but the amount per confection is incredibly small.

The majority of our confections and products have not had any significant ingredient changes while I have been working here. We keep a small amount of flour in the factory, but the bag is rarely if ever opened. Currently we are not making any products that contain flour.

Please let me know if there are any other specific questions about any of our products.

Thanks,

Monika

[Guest guest]

What about cross-contamination? And, thanks, by the way of following up with them. Chocolate is one of my favorites! Especially their chocolate covered almonds - heaven! Louise AudellFrom: "TrVerb@..." <TrVerb@...> Sent: Fri, June 11, 2010 9:54:31 AMSubject: [ ] gf treats at Chocolates, confirmed by the company

I received this email a few minutes after posting a question to them on their website - that's a quick turn-around! If you have any questions not answered by this letter, you could write directly to the woman who wrote the following email. It all sounds safe to me, except for the Caramelized Crisped Rice bars (which wouldn't be my first choice anyway!)

--Tristan

-----Original Message-----

From: Monika Hortnagl <monika@charleschoco lates.com>

trverb@...

Sent: Fri, Jun 11, 2010 9:34 am

Subject: Re: Contact Form

Hello Tristan,

All of the chocolate bars with the exception of the Caramelized Crisped Rice bars are gluten free. The caramels are made using sugar, cream, butter, salt, evaporated milk, and vanilla. Some of the caramels do contain liqueurs such as rum or brandy, which may contain some gluten (including the Espresso Caramel, the Kaluha Truffle, the Mojito Heart, and the Poire Caramel). The Marzipans will not contain any gluten. The Tea truffles and regular truffles do contain corn based glucose and invertase, which is a yeast derived enzyme. The Pate de Fruit is made with sugar, pectin, and fruit puree.

The chocolate covered nuts only contain nuts and chocolate. The vanilla used in the chocolate is from what I understand to be just the vanilla seeds from the pods, but we do occasionally use vanilla extract. Vanilla extract is usually made using alchohol, which can be grain-based, but the amount per confection is incredibly small.

The majority of our confections and products have not had any significant ingredient changes while I have been working here. We keep a small amount of flour in the factory, but the bag is rarely if ever opened. Currently we are not making any products that contain flour.

Please let me know if there are any other specific questions about any of our products.

Thanks,

Monika

[Guest guest]

I'm not sure what cross contamination issues there would be. You mean because of the non gf Caramelized Crisped Rice bars? Seems unlikely to me, but you could follow up directly with Chocolates if you'd like. They seem willing to answer whatever is asked of them, and their turn around time is fast.

-----Original Message-----

From: Louise Audell <louise_gd@...>

Sent: Wed, Jun 16, 2010 11:16 am

Subject: Re: [ ] gf treats at Chocolates, confirmed by the company

What about cross-contamination? And, thanks, by the way of following up with them. Chocolate is one of my favorites! Especially their chocolate covered almonds - heaven!

Louise Audell

From: "TrVerbaol" <TrVerb@...>

Sent: Fri, June 11, 2010 9:54:31 AM

Subject: [ ] gf treats at Chocolates, confirmed by the company

I received this email a few minutes after posting a question to them on their website - that's a quick turn-around! If you have any questions not answered by this letter, you could write directly to the woman who wrote the following email. It all sounds safe to me, except for the Caramelized Crisped Rice bars (which wouldn't be my first choice anyway!) --Tristan

-----Original Message-----

From: Monika Hortnagl <monika@charleschoco lates.com>

trverb@...

Sent: Fri, Jun 11, 2010 9:34 am

Subject: Re: Contact Form

Hello Tristan,

All of the chocolate bars with the exception of the Caramelized Crisped Rice bars are gluten free. The caramels are made using sugar, cream, butter, salt, evaporated milk, and vanilla. Some of the caramels do contain liqueurs such as rum or brandy, which may contain some gluten (including the Espresso Caramel, the Kaluha Truffle, the Mojito Heart, and the Poire Caramel). The Marzipans will not contain any gluten. The Tea truffles and regular truffles do contain corn based glucose and invertase, which is a yeast derived enzyme. The Pate de Fruit is made with sugar, pectin, and fruit puree.

The chocolate covered nuts only contain nuts and chocolate. The vanilla used in the chocolate is from what I understand to be just the vanilla seeds from the pods, but we do occasionally use vanilla extract. Vanilla extract is usually made using alchohol, which can be grain-based, but the amount per confection is incredibly small.

The majority of our confections and products have not had any significant ingredient changes while I have been working here. We keep a small amount of flour in the factory, but the bag is rarely if ever opened. Currently we are not making any products that contain flour.

Please let me know if there are any other specific questions about any of our products.

Thanks,

Monika