ALLERGENS:

Our chocolates are naturally without gluten, and we have chosen to refrain from bringing gluten containing products into our kitchen. Peanuts, pecans, hazelnuts, almonds are a few of the many nuts we use on our equipment and in products. We use dairy (butter, milk, cream), and sometimes eggs. Coconut, corn products (corn starch and corn syrup), and sulphites (in the dried mangoes) come up in inquiries as well. If you have questions or specific requests regarding allergens please contact us at wildflowerchocoatemn@gmail.com

SWEETENERS AND METABOLIC HEALTH:

While many customer favorites do feature culinary techniques unique to white "table sugar" (we use beet sugar, which is a product of Minnesota and North Dakota grown sugar beets, known in our region as a classic "white sugar")-- we are enjoying the many benefits of sweeteners and blends that are not known to have a glycemic index impact in our Low Sugar (mostly zero sugar!) product line. Some of the sweeteners we are using include stevia, allulose, monk fruit and erythritol. The Chocolate Maker's favorite right now is allulose, a sugar that occurs naturally in fruits like figs and raisins. 

 

What about the Chocolate??

Small batch craft chocolate makers are cultivating neighborly relationships with cocoa farmers around the world, applying the "eat local" community building approach to a global market. Chocolate makers and suppliers often visit countries and farms of origin to keep in touch with the growers. We are grateful to have access to this type of food supply chain and our chocolate is sourced from businesses who engage in direct and fair trade for our cocoa beans and cocoa butter.

We prepare chocolate form bean to bar as well as use pre-made couvertures in our confections, and distinguish between types in our packaging.