Q: How do I prevent my chocolate from melting when shipped in the summertime?
A: You need to ship your order to an indoor address or a PO Box. Chocolate will melt in your metal mailbox. Always ship to an indoor address in the summertime and you won't have any problems.
Q: When I place my order is my credit card secure?
A: Your order is secure when using your Visa, Mastercard or Discover card. Your credit card number and payment information is processed with PayPal secure servers. Your credit card billing address is verified against your order "bill to" information to protect against fraud and unauthorized use. Platinum Distribution, Inc. never sees your credit card number.
Q: What is that white coating on my chocolate?
A: Chocolate contains cocoa butter, a vegetable fat that is sensitive to heat and humidity. Temperatures above 75° will cause chocolate to melt. The cocoa butter can rise to the surface and form a grayish discoloration called "cocoa butter bloom." Condensation on milk or semi-sweet chocolate may cause the sugar to dissolve and rise to the surface as "sugar bloom." Neither "bloom" affects the quality or flavor of the chocolate and, once melted, the chocolate will regain its original color.
Q: How is my order shipped and how long will it take?
A: Orders are shipped either USPS Priority Mail or Ground Federal Express. Delivery time is 1 to 5 days depending on your location.
Q: How much is shipping and handling?
A: Shipping and Handling is free for orders over 96 bars!
The Shipping Information link provides the cost for orders below 96 bars.
Q: What is insulin?
A: Insulin is the Fat Storage Hormone, it converts sugar into fat. Carbohydrates stimulate insulin release and insulin stops fat- burning even when exercising. Too much insulin is the reason most people are overweight and the best way to fix an insulin disorder is to avoid foods that stimulate insulin-in other words, carbohydrates. Doing so corrects the imbalance that exists in the typical American diet, which includes between 200 and 300 grams of carbohydrates a day.
Q: What is the body's preferred energy source?
A: Fatty acids (not carbohydrates) are the major fuels of the body. One gram of fat produces two-and-a-half times as much energy as one gram of carbohydrate. That translates into a more efficient energy source.
Q: Due to the extra calories, does eating fat make you fat?
A: No. Dietary fat and protein are used to fuel the digestion process. When fat is the primary fuel source, you metabolize fat instead of storing it, and it poses no health risk. There are no studies that have linked low carbohydrate, high fat eating programs to any health risk.
Q: What is Maltitol?
A: Maltitol is a member of a family of bulk sweeteners known as polyols or sugar alcohols. It is about 90% as sweet as sugar, non-carcinogenic and significantly reduced in calories. Maltitol is slowly absorbed therefore; the rise in blood glucose and the insulin response associated with ingestion of glucose is significantly reduced.
Q: What type of lecithin is used?
A: Ross Chocolates uses soy lecithin in all 10 chocolate bar flavors.
Q: Why does the back of the label indicate more carbohydrates than advertised on the front of the label?
A: In 2001, the Food and Drug Administration (FDA) changed their label regulations and began requiring that all food manufacturers include all types of carbohydrates in their measurements for “Total Carbohydrates”.
This sounded reasonable, but it meant a big change for manufacturers (including Ross Chocolates) that had previously “counted” as carbohydrates only the ingredients that convert easily and immediately to glucose in the body, the ones that can cause a jump in blood sugar. Those are the carbohydrates that most label readers want to avoid.
The carbohydrates that are now included are either digestible carbohydrates that have minimal effect on blood sugar, or fiber, which isn’t digested at all. The Ross Chocolate bars are sweetened with Maltitol. Maltitol is a member of a family of bulk sweeteners known as polyols or sugar alcohols and is slowly absorbed. Therefore, when maltitol is used, the rise in blood glucose and the insulin response associated with the ingestion of glucose is significantly reduced.
So, the Ross Chocolates label was changed and now states “Carbohydrates in Maltitol, which impact on blood sugar / insulin levels is negligible; total 14.8g Net impactible carbohydrates 1.0g” This example was taken from the Dark Chocolate Bar label, carbohydrate counts will vary by flavor.