All of our products are naturally flavoured and free of preservatives. We strive to compliment the fine Belgian chocolate in our products with locally sourced ingredients wherever possible, such as Okanagan fruit and spirits.
We hope to encourage others to share our philosophy that good chocolate is meant to be enjoyed. Whether it is a gift for someone special or simply a quiet indulgence that is waiting at the end of the day, it is our endeavour to encourage others to live a little and enjoy chocolate.
Boxed Collections: Our truffles and confections are carefully painted by hand and crafted in small batches. Our signature Orchard Collection includes Okanagan grown fruit and each flavour is enhanced by spirits from Okanagan Spirits, a local distillery.
Bars: Our chocolate bars are handcrafted and come in several delightful varieties.
Drinking Chocolate: Our drinking chocolate is made with fine Belgian chocolate, shaved down to easily incorporate into milk.
VEGAN, DAIRY-FREE PRODUCTS: We do carry quite a few dairy-free products. Our Meltaway Collection is made with organic coconut oil, dark chocolate and natural flavour. Many chocolate bars are dairy-free and the drinking chocolate is dairy-free as well.
None of our products contain ingredients with gluten.
While chocolate naturally has a stable shelf life under the right conditions, our products are preservative free with many of our truffles ganache based (using cream) and thus, are best consumed within 30 days. We find that most chocolate lovers do not have much difficulty following this rule of thumb when it comes to quality chocolate!
The following is the Best Consumed By guidelines for liv a lil chocolate:
- Chocolate Truffles: 30 Days
- Chocolate Truffles with Liqueur: 45 Days
- Chocolate Meltaways & Caramels: 60 Days
- Chocolate Bars: 90 Days
- Drinking Chocolate: 6 months
Chocolate is best stored in a dark, dry place between 12-20°C. In fact, chocolate is best stored outside of a refrigerator as a fridge can introduce moisture (which can cause chocolate bloom or “white spots” to appear on your chocolate) as well as odours from other foods that can be absorbed by the chocolate. Lastly, chocolate is best consumed when it is at room temperature to allow for optimal mouth melting and flavour distribution.