Handmade in Pennsylvania
Who makes the chocolate and where is it made?
All LeSaint chocolate is made by our award winning chocolatier Stéphane Lesaint. He develops all of the recipes and oversees all chocolate production. All of our chocolate is made in fresh small batches in our Bucks County Pennsylvania kitchen.
Learn More About Our Chocolatier Stéphane Lesaint
What is the origin of your chocolate?
We use only the finest, Beyond Fair Trade Swiss couverture that originates from the finest cacao producers in Central and South America. The exact type of chocolate (White, Milk, and Dark) and the percentage depends of the individual recipe.
Learn more about the origins of our cacao
Do you use organic ingredients?
All of the dairy products and fruits used in our chocolates are USDA Certified Organic. We support local farms and growers that produce organic. Our butter is European in origin where high standards are imposed for non-organic products.
How long will your chocolates last?
Our chocolates are preservative-free and we use very little added sugar in many recipes (high concentrations of sugar prevents bacteria). Therefore the majority of our chocolates have a limited shelf life of 4 to 6 weeks if they are stored in a cool, dry place. Some of our chocolates, such as the Banana-Caramel Bon Bons, are freshest if consumed within 7 days. Our confections are shipped to you freshly made in small batches and are at their best when you first receive them.
How should I store your chocolates?
Heat obviously will cause chocolate to melt. Humidity can cause chocolate to ‘bloom’ (when chocolate turns whitish). Refrigeration is not the preferred method of storing chocolate, and although commonly used, some refrigerators can cause moisture.
We recommend storing chocolate in a cool, dry place at 18 degrees C / 64 degrees F. If you choose to store your chocolates in the refrigerator, wrap them in a tea towel to reduce humidity. Remove them one hour before serving in order for them to reach room temperature, the optimum way to enjoy chocolate.
Do your products contain any allergens?
Many of our products contain nuts, dairy products and some contain soy lecithin which is used in chocolate as an emulsifier. We also have a number of products for those with dietary restrictions such as Nut Free, Vegan, Vegetarian etc. Ingredients are noted next to each chocolate description for your reference when making a selection.
Those with allergies and sensitivities should not consume products that contain allergens. All of our products are created in our test kitchen that also handles peanuts, tree nuts, soy and dairy. We take great care in our handling and packing to avoid cross-contamination and ensure quality and safety.
Do your products contain hydrogenated oils?
Never. Hydrogenated oils are added to mass produced chocolates to increase shelf-life. As we are making chocolates daily and make as close to made to order as possible we do not use any hydrogenated oils in our chocolate.
Do you offer vegetarian, vegan or gluten-free products?
All of our products are fit for vegetarian consumption & are gluten free. Our Dark Bark is gluten free and vegan. If you are looking for chocolate that meets specific dietary restrictions you can find them under collections, or simply email us at info@lesaint-chocolate.com and we will be happy to answer your questions.
What is ganache?
Ganache is a French word used to describe a basic melange of chocolate and cream that is smooth in texture. We use various types of ganache in our Pavés, in our Truffles and some of our Bon-Bons.
What is a Bon Bon?
Typically a bon-bon is a filled chocolate. The exterior consists of a molded chocolate shell and the interior is a soft or liquid filling. In French, bonbon means "candy"
What is a Mendiant?
A mendiant is a traditional French confection that is a chocolate disc studded with nuts and fruits.
What is a Pavé?
A pavé is a square or rectangular chocolate that is made in a large slab then cut and dipped in tempered chocolate. Pavé is the French word for paver (as in paving brick).
What is ‘bloom’?
When milk or dark chocolate is exposed to humidity, it can turn a whitish color called ‘bloom’, a common chemical reaction. These chocolates are safe to consume as bloom does not effect the quality or safety of the product.