I love chocolate and I love talking about chocolate. Please email me your questions at connoisseur@lakechamplainchocolates.com

Q. When I eat chocolate I feel really good. It's a powerful feeling and I don't think it's just because I like the taste. Can you shed some light on that? Is it just me?
A. Chocolate contains Tryptophan; a chemical the brain uses to produce serotonin, which can generate feelings of ecstasy or love, hence the reason many lovebirds do and should swap this delectable treat on Anniversaries and Valentine’s Day.

Q. How much chocolate does the average person eat a year?
A. I couldn't find worldwide averages but the average American consumes approximately 11.7 pounds of chocolate each year!

Q. How do I store my chocolate?
A. To maintain its best flavor and sheen, chocolate should be stored in a cool, dry place away from light. The cocoa solids and cocoa butter emulsion remain stable when chocolate is kept at a consistent temperature between 65° and 70°, and at a humidity level between 45% and 55%. Don’t refrigerate! There are a few reasons:
1. Chocolate absorbs odors very easily.
2. Excessive moisture in a refrigerator can cause blooming.

There are two kinds of bloom:
1. Fat Bloom is the rising of large cocoa butter crystals to the chocolate’s surface. Cracks sometimes form along the chocolate’s surface and/or its appearance becomes dull and white.
2. Sugar Bloom is when sugar rises to the surface of the chocolate due to high humidity and condensation. This usually occurs when cold chocolate is brought into a warm environment.

Chocolates with bloom are safe to eat. However, the appearance of the chocolate is compromised.

Q. Can I freeze my chocolate?
A. Yes, you can. However, we recommend that you put the chocolate in an air-tight container to protect it from humidity and odors. When you are ready to eat it, let the chocolate thaw in the container until it reaches room temperature to keep it dry and bloom-free.