All chocolate has varying amounts of cocoa, cocoa butter, sugar, milk and sometimes even cocoa liquor and vanilla to give it its signature flavor.
Kinds of Chocolate:
Milk: Has a lighter color (due to the milk), generally sweeter than Dark.
Dark: Has little or no milk. Darker Chocolate has a richer dark brown color and higher cocoa content than Milk. 1Contains epicatechin and gallic acid, which are thought to possess cardio-protective properties (i.e. It’s good for your heart!)
White: Does not come from the cocoa bean – So, guess what? It’s not really chocolate! Though it sure does taste good, doesn’t it?
Sugar Free: Taste varies. Ours is very good. However, easy does it! Sugar Free chocolate can have a laxative effect when eaten in large quantities.
How To Store Chocolate:
Chocolate is very sensitive to temperature. Store in a cool, dry place away from heat/light/humidity sources (air vents, windows, etc.). Room temperature is fine. If chocolate is exposed to temperature fluctuations, the chocolate loses its tempering and crystals form, creating a "cloudy" appearance known as "bloom." It is still tasty, just not as pretty.
Signature: Muddles® Pecan Caramels, Almond Clusters and Butter Toffee
Muddles Only: Muddles® Pecan Caramels
Deluxe: A little bit of everything! Creams, Fruits, Nuts and Miscellaneous
Custom: Build your own Assortment!
Creams: Vanilla, Chocolate, Banana, Lemon, Raspberry, Maple, Mint, Coconut, Mint Meltaways, Rum Meltaways and Chocolate-dipped Caramels
Fruits & Nuts: Apricots, Orange Peels, Cranberry Clusters, Cherry Cordials, Pineapple Pieces, Dates, Prunes, Coconut Balls, Almond Clusters, Peanut Clusters, Walnut Clusters and Cashew Clusters
Etcetera J: Pan Caramels, Muddles(R) Pecan Caramels, Peanut Butter Cups, Chocolate-Dipped Pretzels, Non-pareils, Almond Bark, Toffee Bark, Peppermint Bark (in Season), Fudge, Chocolate Lollies, French Chocolate and chocolate Dipped Wine Bottles!
Sugar Free: Muddles(R) Pecan Caramels, Butter Toffee, Chocolate Caramels, Pan Caramels, Mint Meltaways, Rum Meltaways, Almond Clusters, Peanut Clusters, Cashew Clusters and French Chocolate