FAQs

"Learn from yesterday, live for today, hope for tomorrow. The important thing is not to stop questioning."

(albert einstein)

"You ask me one more question, and I'm beating the *!@? out of you."

(Emilio Estevez in The Breakfast Club)

Whether you're an Einstein or an Estevez, we want to answer any questions you may have.  If you have a question that you don't see below, just ask us here.

Is that coconut I taste?

Why yes - we love coconuts.  Because coconuts are cool (see above).  And natural, and nutritious.  So we use coconut products as the basis for our Phudge.  Thus, the taste. If you taste bananas or pineapples, you may want to be sure you're dipping your spoon into the right jar.

1.

But what if I don't like coconut?

Sadly, this may be a bit of a Marmite thing - love or hate.  But that's okay, we understand.  More for the rest of us!  But you should at least give it a try, because the dark chocolatey goodness really tips the scales on the coconut taste.

2.

Why is there a white film on top of my Phudge?

Have I mentioned how much we like coconut?  We use coconut oil to create the smooth texture of our Phudge and, as you know, coconut oil changes consistency at varying temperatures.  So if your Phudge goes from warm to cold, a bit of oil may separate out and then solidify on top.  But never fear!  Just place your jar in a bowl of warm water, let it get soft, then stir everything back together.  Voila.

3.

What is the difference between cacao and cocoa?

Theobroma Cacao, aka the Cacao Tree, is the source of cacao beans, which happen to pair beautifully with coconut - call it a Theobromance.  But I digress - cacao and cocoa are different, and not just in the way they are spelled.  They are also processed differently.  Raw cacao results when unroasted cacao beans are cold-pressed.  Cocoa powder looks the same, but it has been roasted at high temperatures and therefore loses some of its awesome nutritional content when compared to its vowel-swapped cousin.

4.

Why is my Phudge so runny?

If your Phudge is behaving more like a liquid than a solid, then it has probably been trying to gets its summer on by hanging out somewhere warm.  For longest shelf life, you probably want to keep your Phudge in the fridge.  If you need to soften it up for use or for spooning, just stand the jar in about an inch of warm water until it has softened enough to stir.

5.

I notice there is saturated fat in Phudge?

Wait, is that a question?  Well, we will answer it anyway.  Yes, there is a bit of saturated fat in Phudge because coconut oil is one of our four ingredients.  Coconut oil indeed contains a high percentage of fat, but in the form of medium-chain triglycerides which are easier for the body to burn and harder for the body to convert to stored fat.  Evidence shows that we all need some saturated fat in our diets, with most experts agreeing that we should limit our intake to no more than 10% of total daily calories coming from saturated fat.  All things in moderation as they say, and I would challenge you to find a more delicious way to take in your day's requirements.  If you love the science behind nutrition, you will find some interesting articles on saturated fat and coconut oil here and here and here.

6.

Why is this more expensive than supermarket versions of chocolate spread?

This is an easy one.  Because sugar is cheap.  And sadly, many of the chocolate spreads that our kids get hooked on contain more than 50% sugar by weight.  Our Phudge uses only wholesome, organic ingredients which cost a bit more because we want to be sure that even your sweet treats are on your side.  As they say, you eat what you pay for.  Or something like that.  

7.

Handcrafted In Aberdeenshire, Scotland

CONTACT

 

courtney@phudge.co.uk

Tel: 07723 434 397

 

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