We ship with UPS and USPS to the Continental United States, targeting a 1-2 day delivery window. 

We offer flat rates:
Anywhere on the East Coast is $10.
Anywhere west of the Mississippi is $25.
Our western rates are lower during the wintertime. 

We ship out all of our orders on Mondays and Tuesdays.
Orders placed during the weekend will most likely be processed the following week. A tracking number will be sent to you by email once the shipping label is generated. 

If you place an order for pickup, it will be available during normal shop hours Friday-Sunday.

We take special care to protect your chocolates from high temperatures using insulated packaging and cold packs. We check the forecast during the delivery window and adjust packaging as needed to ensure a safe delivery.

For more details, you can review our full Shipping Policy here

For additional peace of mind, we offer package protection by SavedBy.

Whenever you add a product to your cart it will automatically apply this service. If you'd prefer to opt-out, you can just click "continue without package protection" right below the checkout button.

How it Works

For a small fee (usually around $2–$3, depending on your order), your package is protected from: Loss, Theft, and Damage. Damage includes heat-related issues like melting.

If something goes wrong during shipping, you’ll get a fast resolution—either a replacement or a full refund—handled promptly by SavedBy.

You can either reach out to them with the email link they'll provide you after ordering, or go onto their site directly.

We can also file the claim for you if it's easier- it might just take a bit longer for us. The team at SavedBy has a reputation for responding very quickly when a claim comes up.

Please see the details here

We primarily use chocolates produced by Luker Chocolate, a family-owned Colombian B-Corp.
They operate as a triple impact company with a business model that prioritizes social and environmental impacts alongside profitability.

We also source from smaller “tree to bar” chocolate makers who are responsible for all stages of chocolate, from farming through harvest and fermentation, all the way to the finished product.

The sustainability practices used by these makers typically exceeds the standards required for organic or fair trade certifications.

Most of the chocolates we use contain a small amount of soy lecithin (included as an emulsifier).

Our products may contain peanuts, tree nuts, milk, eggs, wheat, sesame, or soy.

We take every precaution to minimize the risk of cross-contamination; however, because our facility handles a variety of ingredients, the possibility cannot be completely eliminated.

We recommend that our customers with food allergies review the ingredients lists for each product so they can make the best informed choice for their situation.

You can find ingredients lists for our products on the packaging, or you can also check here.

We only use ingredients that are high quality and natural. We never use anything artificial.

You should never have to sacrifice any part of your health in the name of flavor.

If there are any specific ingredients you are curious about you are always welcome to ask.

All of our truffles are naturally shelf-stable. We make our ganache with no water content, which eliminates the risk of spoilage. We don’t use preservatives in any of our products.

Although your chocolates won’t go bad, their flavor is best sooner than later. We recommend enjoying your truffles within a few weeks of purchasing them.

Pure dark chocolate has a technical shelf life of two years.

You can safely stock up on bars and enjoy them at your own pace.

All of our chocolate products are best when stored at a cool room temperature with low humidity.

Ideal storage conditions are 65-70 degrees fahrenheit with a maximum humidity of 50%.

You don't need to be fussy about this, but it is good to understand that the ambient temperature can impact the texture, taste, and appearance of a chocolate product.

Pure dark chocolate will have more or less of its "snap" based on its temperature- if it gets too warm then it will soften (and eventually melt), if it gets too cold then it will get harder.

It will always melt in your mouth if you're patient, but for those who particularly enjoy the crunchy texture of dark chocolate, you can experiment with different temperatures to find your sweet spot.

The texture of the ganache centers in our truffles is similarly impacted by the cold. It will run the spectrum from hard to soft to melty as it goes from ~40-80 degrees fahrenheit.

The temperature also affects the taste. The colder a food is, the less sweet it will taste, and its overall flavor will be somewhat muted.

When chocolate isn't stored properly it can experience "chocolate bloom." It is still safe to eat, but the texture and appearance will suffer.

There are two forms: fat bloom and sugar bloom.

Fat bloom is caused by chocolate getting too warm. The cocoa butter (fat) in the chocolate melts a bit and then settles on the surface when it cools back down. This shows up as a blotchy, whiteish look on the exterior surface of chocolate.

Sugar bloom occurs when chocolate is exposed to high humidity. The humidity draws the sugar in the chocolate out to the surface in this case. When it stabilizes it will leave behind a grainy sugar texture on the outside.

You can avoid chocolate bloom by transporting your chocolate in a cooler during the summer months, and by storing it airtight (especially if you have it in the refrigerator).

Yes.

If you do, keep it in an airtight container. This will protect it from the fridge’s humidity and also ensure that it doesn’t pick up flavors from other foods.

We recommend allowing it to sit at room temperature for a bit before eating for best taste and texture.

Around 70 degrees fahrenheit

No one asks all of them, but we believe it's good to know as much as possible about chocolate. So, if you have any additional questions don't hesitate to ask anytime!

Please email keenan@wholeheartedchocolate.com with any questions, comments, or concerns you may have.