Ingredients

We use only the finest ingredients: Belgian Chocolate (sugar, cocoa, cocoa butter, whole milk powder, soya lecithin-an imulsifier, vanilla, vanillin), fresh cream, butter, milk, sugar, corn syrup, brown sugar, honey, almonds, pecans, walnuts, peanuts, strawberries, raspberries, cherries, cranberries, lemons, limes, oranges, natural flavors, lemon oil, orange oil, safflower oil, cinnamon, cloves, nutmeg, spices, ginger, liqueurs, egg whites, evaporated milk (milk, dipotassium phosphate, carrageenan, vitamin D3), cornstarch, cream of tartar, tea, baking soda, citric acid, salt.

Some candies may contain Graham Crackers (R): Enriched flour (wheat flour, niacin, reduced iron, thiamine, mononitrate-vitamin B1, riboflavin-vitamin B2, folic acid), sugar, graham flour (whole grain wheat flour), soybean oil and/or partially hydrogenated cottonseed oil, high fructose corn syrup, honey, leavening (baking soda, and/or calcium phosphate), salt, artificial flavor, soy lecithin (an emulsifier), cornstarch.

Charlie's Recipes and handcrafting make Charlie's Chocolates a special treat for gourmet chocolate lovers.

Charlie's Chocolates are old fashioned, hand dipped chocolates. Their quality is among the finest gourmet candies you will find. We handcraft all the fillings - from caramel, to truffle ganache, to almond toffee, to cream fondant, and more from pure, simple ingredients such as fresh cream, milk, butter, fruits and nuts. The chocolate we use for our creations is Belgian Callebaut, the finest Belgian chocolate made. Callebaut is a world class chocolate, it is a consistent winner of taste-tests, and is known for its full, rich, aromatic flavor.

A note about corn syrup: Our chocolates get their sweetness and flavor from the natural sugar, fruits and flavorings we use. While we do use corn syrup as a part of some recipes, it's used as part of making the recipe come together, not as a replacement for sugar.

Storing/Eating
Keep your chocolates in cool, room temperature and eat within 7-10 days. Turtles and Toffee will stay fresh a little longer. However, these candies are made with butter and cream without preservatives added in the process, so they won’t keep as long as typical commercial candies. Candy that is set aside is best kept in a sealed bag with twist tie or in an airtight container so as to prevent moisture in the air from absorbing into the surface of the candy. Candy can be sealed this way and refrigerated to keep longer if desired, but when taking out, leave it in its wrapping until the candy has returned to room temperature. Otherwise water condenses and forms on the surface of the cold candy when it is exposed to the air. Room temperature candy gives its full flavor, while cold candy is hard and its flavor is muted.