Frequently Asked Questions

Question: What does "La Dolce V" mean? Answer: It's a play on words. Translated it means "the sweet V". The "V" in this case stands for my name, Veronica and my nickname, "V". The name was also inspired by the Italian motto/way of life and Fellini film, La Dolce Vita. You could also interpret La Dolce V to mean The Sweet Five. Five as in the five fingers on your hand you lick after eating our chocolates or the five senses you use to enjoy our chocolates. Question: Which couvertures do you use? Answer: A variety of the best couvertures from around the world. Each is specially selected for its individual character and specifically matched to each of the confections I create. Question: Is white chocolate considered chocolate? Answer: Technically, white chocolate is not chocolate - it's a confection. The only thing it has in common with chocolate is cocoa butter. Question: How long will my assortment of chocolates stay fresh? Answer: Please plan to enjoy your chocolates as soon as you receive them. They will stay fresh for 1 week, 2 weeks if refrigerated in an airtight container. Question: Do you use preservatives in your chocolates? Answer: Absolutely not. Our chocolates are freshly made by hand every week in very small batches, thus maintaining their integrity and taste. Recipes Bittersweet Chocolate and Cherry Blossom Pots de Crème 1 cup heavy cream 1 cup milk 1 oz. cherry blossom tea (or tea of your choice - jasmine, Earl Grey, etc.) 4 oz. bittersweet chocolate (such as Scharffenberger 70%) 2 large eggs 2 large egg yolks 1/3 cup sugar Serves 6 1. Finely chop chocolate and place in a medium size bowl. 2. Bring cream, milk and tea to a boil over medium heat. Remove from heat and let steep for 3 minutes. 3. Strain hot cream and milk mixture over chocolate. Lightly press tea leaves with the back of a spoon to express remaining liquid. Stir to melt chocolate. 4. Whisk eggs, egg yolks and sugar in a separate bowl. Slowly whisk in hot cream. Strain custard mixture into a large measuring cup. 5. Place six ramekins in a large roasting pan. Divide custard evenly among ramekins. Place in pan in oven. Fill pan half way with hot tap water. 6. Bake at 300 for 25 - 30 minutes until set. Centers will jiggle slightly when shaken. Remove from pan and let cool. Chill in refrigerator. Serve with unsweetened, or lightly sweetened whipped cream.