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Have Questions About Waterbridge’s Products? Get Answers Here!

What are your most pressing questions about Waterbridge’s fine offerings? Here we continually update our FAQs to give you the latest information you need to know about our company and products.

When you look at a piece of chocolate, you can usually tell if it’s milk chocolate or dark chocolate just by the colour. However, the real reason for the difference in flavour goes far deeper than appearance! Milk chocolate contains 25-35% cocoa solids, whereas dark chocolate’s cocoa solids are 50% or greater of the ingredients. This allows for plenty of dairy to be added to form milk chocolate. In dark chocolate, there is no dairy used because of the higher cocoa solids content.

How about taste, though? When you eat any Waterbridge chocolate, you will first taste the cacao richness followed by the other flavours, such as dairy creaminess. Of course, Waterbridge Belgian and Swiss dark chocolate products have more subtle taste differences, so it’s best to buy some and conduct an at-home taste test with your family and friends!

Waterbridge is passionate about its products and we have taken that passion into the way we package each item we offer. Consumers like to “eat” with their eyes first, which means they want to purchase items that look as incredible as they taste. By offering a well-dressed Belgian chocolate bar, package of Pontefract cakes, or tin of Waterbridge Great British Biscuit Company biscuits, we are showing the pride we have in our line-up of culinary creations. Plus better-dressed packaging makes all Waterbridge items easier for you to give as gifts without requiring any additional fanfare.

Chocolate is best stored in an appropriate container in a dry place that is about 16-18 degrees Celsius.

Chocolate that displays a white film is termed to have “bloomed”. There are two types of chocolate bloom: the “fat bloom” and “sugar bloom”.

“Fat bloom” is seen when the fat within the chocolate (cocoa butter) migrates to the surface of the chocolate forming a white coating. There are a number of causes for this reaction, but the most common is when the chocolate has been exposed to elevated temperatures and then cooled.

When chocolate is perfectly made, the cooling of the chocolate is strictly controlled by the manufacturer in a process called “tempering”. When chocolate is heated and cooled in uncontrolled conditions, fat bloom will be evident. Don’t leave your chocolate bar on your car dashboard, unless you want to see fat bloom first hand!

“Sugar bloom” can display a similar discoloration on the chocolate, but it is caused by a different condition. “Sugar bloom” is created when moisture comes into contact with chocolate. This water will dissolve the sugar crystals on the surface of the chocolate, and when the water dries, the sugar crystals will permeate onto the surface of the chocolate, causing the white dusty appearance. If you bring chocolate out of the fridge, you will certainly get condensation forming on the chocolate that can lead to “sugar bloom”.

Neither a “fat bloom” nor a “sugar bloom” makes a chocolate product inedible, but it does alter the taste and texture of the creation.

The simple answer is no. Chocolate in its base form does not contain liquor.

You might have become confused with the term “chocolate liquor” though. This is a term used in North America as an alternative for the term “cocoa mass”, which is used in Europe. This North American term “liquor” is not used in the same sense as alcohol; it is simply used to imply liquid or fluid.

Cocoa mass or chocolate liquor defines the thick, gritty, dark paste that is derived from grinding the cocoa bean after the shell has been removed. Alcohol can be added later to chocolate as a center or a filling. For many years, chocolates with liquor have been produced using hard liquors, liqueurs or fortified wines as centers.

Yes, visit our wholesale store at 680 Granite Court, Pickering for all your favourite confectionary! Our Waterbridge items can also be purchased in select Canadian retailers.

Yes. All the Waterbridge traditional sweets we offer are made abroad in their countries of origin. Our goal is to bring you authentic flavours from around the world so that you can enjoy the most genuine products while satisfying your sweet tooth!

Yes, Waterbridge celebrates holidays by offering specialty seasonal items. You can mark your calendars to make sure you don’t miss any of our seasonal options, which happen at Valentine’s Day, Easter, Springtime (including Mother’s Day), Summertime and the End-of-Year Holidays. Check out our seasonal page for updates.

Please look at our employment page for more information on career opportunities with our world-class Canadian company. To find out more about Waterbridge, click to our About Us page to discover our history.