FAQ
Food Restrictions
Is your candy gluten free?
Yes, all our products are gluten friendly! We do not use any ingredients that contain gluten in my candies. Cross contamination is possible because it is my home kitchen and my family is not gluten free. However, because it is my kitchen, there are no surprises, and I'm able to cover equipment and clean surfaces once the dust settles. I have some celiac friends who are able to eat my candies with no issue, but I want you to be able to calculate your own risk.
Do you have any vegetarian options?
Yes! All our products are vegetarian.
Do you have any vegan options?
While we are striving to develop vegan options, the chocolate itself has less than 2% milk fat. So nothing at this time is truly vegan.
Do you have any Lactose free options?
Yes! While our chocolate does contain less than 2% of milk FAT, it is lactose free. Any of the plain chocolate options, such as Regular Plain Bar, Emergency Chocolate, Hot Chocolate, and the Lumps of Coal. Lactose free bonbons are: Black Raspberry, Coffee Cream (ironic), Honey Almond, Coconut Rum, and Peanut Butter. And the Chili Pecan and Espresso bars as well.
Allergies to Dairy, Peanuts, Tree Nuts, Soy, Eggs, Alkaloids, and Corn:
I have some serious food allergies myself, so I get it. Sometimes you just need to know some information to calculate your risk. I hate missing out on stuff too! Please feel free to contact me for more information.
Dairy & Soy: there is less than 2% of milk fat in the chocolate itself, so I'm afraid at this time nothing is truly dairy free.
Eggs & Alkaloids: the only product that contains egg or alkaloids (paprika and chili powder) is the Chili Pecan Bar. Cross contamination is possible.
Peanuts and Tree Nuts: Everything is possibly cross contaminated. I just don't have the infrastructure at this time to keep them separate. If you'd like to calculate your risk, feel free to contact me.
Corn: Y'all, I hear you! I am one of you! Here is what you need to avoid: Bourbon Ball, Sweet Potato, Dark Caramel, Chewy Caramel, Kahlua Fudge, Black Raspberry, Mint Julep, Orange Cream, Coffee Cream, Coconut Rum, Banana Walnut, and Brown Butter Sage. Everything else is good to go! So you CAN eat all the candy bars, toffees, and plain chocolate products.
General
Do you make your own chocolate?
I use my own special blend of couverture (real) chocolates. I'd LOVE to be able to make my own from beans, but I just can't at this time.
What is couverture chocolate? See Our Blog Post!
Why are they called UGLY?
When it all began as a hobby, I was learning about real chocolate and how to temper it. It had all kinds of swirls and dots. I sold them to my friends, and eventually, they began to ask for my ugly chocolates for get-togethers or gifts. I honed my skills, but the name stuck! Now, it's so good, it gets ugly.
It’s hot outside, won’t my chocolate melt?
While shipping in hot weather is still at your own risk, I do my very best to make sure they don't melt. They are shipped frozen, with an ice pack with insulation on the hotter days.
What's the shelf life?
Bonbons can stay safely at room temperature for up to a month. But I recommend you eat them within a week at room temperature, one month in the fridge, or up to three months in the freezer if you're really savoring them. Everything else is good for up to 6 months at room temperature. Of course, the fresher the better!
