Frequently Asked Questions

Chocilo launched in 2017 and was originally known as the Chocolatier Australia shop. Learn more about us on our About page here.

Chocilo is 100% Australian-owned, family-run, and based in Melbourne. You can read more about our history and the growth of the brand on our About page.

You can buy Chocilo chocolates in our local Ivanhoe chocolate shop or from one of our stockists. For a stockist near you, simply Google the Chocilo brand + your location, or get in touch, and we can help you locate your nearest stockist.

Chocilo is owned by Bruce and Joanne Nethercote, a husband and wife team. You can read more about the brand and its history here.

We do sell vegan chocolates. You can browse our range of 100% vegan chocolates here. We also have a collection from NOMO that are vegan, as well as nut, gluten, and egg-free.

We recommend Chocilo chocolates are stored in cool & dry conditions at 14 – 18°C, RH < 70%, and kept away from pests, insects, strong odours, strong light & sunlight.

Chocilo’s fulfillment team works hard to ensure your chocolate arrives in excellent condition. That includes watching weather reports and preparing deliveries with ice packs for hotter conditions. In periods of extreme heat, it may be necessary to delay your order, and if so, we will notify you by email.

Chocilo chocolates are best consumed shortly after purchase. Our products have a shelf life of 12 months from manufacture. That date will be printed on the packaging.

For convenience, every product page on our website includes a breakdown of allergens and ingredients.

We do stock no-added-sugar chocolate blocks (and no-added-sugar eggs at Easter) but don’t currently offer sugar-free chocolate.

Some of our products do contain alcohol. Where included in a product, the inclusion of alcohol is listed in the product description.

All milk and dark chocolate naturally contains caffeine. White chocolate does not contain caffeine.

No, our chocolate is not Halal-certified.

Chocilo products are not Kosher-certified.

When chocolate turns white, it is referred to as "chocolate bloom" and is not unique to Chocilo chocolates. It can happen for two reasons:

• Fat Bloom: When the cocoa butter in chocolate separates from the cocoa solids and rises to the surface. Factors like temperature fluctuations or improper storage can cause this. It gives the chocolate a whitish, dull appearance.
• Sugar Bloom: Sugar bloom happens when moisture condenses on the chocolate's surface, dissolves the sugar, and then recrystallises. This also results in a white, grainy appearance.

Both types of bloom can affect the texture and taste of chocolate but are generally safe to eat. Proper storage in a cool, dry place can help prevent chocolate from blooming. See above for our recommendations for storage.

Chocolate turns white due to improper storage. The best way to maintain the integrity of your Chocilo chocolate is to follow our recommended storage instructions, which you can find above.