Frequently asked questions about chocolate
Why does chocolate get white spots?
Chocolate may change its color when it is stored at warm storage temperatures. Cocoa butter starts to melt at 25°C and leaks onto the chocolate surface (the chocolate is "sweating"). If the chocolate is refrigerated now, the leaked cocoa butter cannot be absorbed by the chocolate bar and solidifies on the surface. This process is irreversible.
The spots have no effect on quality and taste, but its appearance is affected.
How much cadmium is there in Rapunzel chocolate?
Like certain oilseeds (e.g. sunflowers, linseed), the cocoa plant is a plant that accumulates cadmium from the soil.
Rapunzel purchases cocoa only from areas with soils that have particularly low cadmium concentrations. In addition, we analyze every incoming batch of cocoa beans for its cadmium content. Our product specifications accept only cocoa beans with very low cadmium concentrations. With respect to allowable cadmium concentrations we follow the recommendations of the German Federal Institute for Risk Evaluation. Several consumer tests already confirmed the very low cadmium concentration in Rapunzel chocolate.