Questions & Curiosities

People are always asking us questions, from our shipping policies to how we handcraft our organic chocolates—and even whether we rent our downtown Raleigh space for parties. Search our FAQ section to see if you can find the answers to your questions here. If not, please use our contact form to get in touch with us directly.

Ingredients & Process

  • Q: What’s Fair Trade?
  • A: Fair trade is the idea that farmers and producers should be paid a fair market price for their product. Historically, the chocolate trade has not always done this. We’re making an effort to do things right by purchasing cocoa beans and cocoa butter at a price that’s fair to cacao farmers and producers.

  • Q: What’s cocoa? What’s cacao?
  • A: Cacao refers to the fruit of the cacao tree. Cocoa refers to the beans harvested from the fruit of the trees, which are then dried and fermented. It also refers to products derived and created from the beans.
  • What’s white chocolate?
  • A: White chocolate is simply a blend of cocoa butter, sugar, and milk powder. Videri is experimenting with white chocolate, but we don’t yet produce a product that’s predominantly made of white chocolate.
  • Q: I have a nut allergy–what do you have for me?
  • A: We restrict the use of all known tree nuts, as well as many common legumes, in all areas of our chocolate-making process. For a complete list of restricted nuts, please click here.

Our Services

  • Q: Do you create custom flavors?
  • A: We do not currently offer custom flavors or custom molded chocolates. However, we’re a growing business, and anything is possible in the future! Please check back frequently for more details on personalized chocolates.
  • Q: Do you create custom labels?
  • A: We sure do. We’ve created a number of custom-labeled chocolate bars and favors for corporate clients, weddings, parties, and special events. Feel free to call or email for a quote.
  • Q: Can I book a private event at your factory?
  • A: Due to limited space and staffing, private events may be booked on a contingency basis. Please email us for more details.

Shipping Process

  • Q: I live very close to the equator. Will my chocolate melt while it's being shipped to me?
  • A: Chocolate is a temperamental substance. That said, we take many different precautions to ensure your chocolate will reach you in a pristine state.

    All chocolate products are shipped in thermal bags containing an ice pack. This acts as a mini cooler for your heat-sensitive chocolate. However, cooling time on these packs is limited. As a result, we ship on specific dates and times based on pre-determined shipping schedules.

    We ship Monday through Wednesday. We do not ship between Thursday to Sunday in order to limit the possibility of your chocolate sitting outside on your doorstep over the weekend.

    If you live in a particularly warm part of the world, a representative may contact you to confirm your shipping details.

  • Q: How does Store Pickup work?
  • A: If you’re local to greater Raleigh or NC Triangle area and don’t feel like paying for shipping, feel free to pick up your order in our retail store! Once you’ve completed purchase, all you’ll need to do is bring your receipt with your invoice number (either printed or digital [smart phone]) to our factory and retail space during regular business hours and we’ll hand off your chocolate.

    Please bear in mind this option is only available to those in the general vicinity of the Raleigh and and NC Triangle area. If you place your order with this option and you do not live in the area, we may contact you to apply shipping charges to your order.

Factory Tours

  • Q: Can I book a private tour of the chocolate factory?
  • A:  We offer a free, self-guided tour to all our retail & cafe guests. We have educational signs up throughout our factory, making it easy for you to walk your way through our entire chocolate making process, from roasting to tempering. You're welcome to visit and take the self-guided tour whenever we're open for business. Parties of 10 or more are requested to call ahead so we may staff appropriately. 
  • Self guided tour information:
    General: You can visit any time during normal business hours to take the free self guided tour. The tour is set up like a museum with plaques that describe each step of the chocolate making process. You can walk through at your leisure, read how chocolate is made, and see all of the chocolate making equipment. After the tour we offer free samples of our chocolate bars.
    Length: Approximately 15 - 20 minutes.
    Cost: Self guided tours are FREE!
    Less than 10 people: Come by any time! No appointment is needed for groups of 10 people or less.
    Groups of 10 or more: Groups of 10 - 20 people must book in advance.
    Constraints: Due to limited space we ask that groups are capped at 20 people.
    How to book: Email Roxanne at Roxanne@viderichocolatefactory.com or call 919-755-5053 to book a free self guided tour.

    Guided tour information:
    General: On the guided tour a guide will describe each step of the chocolate making process. After the tour we offer free samples of our chocolate bars. The guided tour includes a signature chocolate bar (either Sea Salt, Classic Dark, or Dark Milk).
    Length: Approximately 25 - 30 minutes.
    Cost: Guided tours are $10 per person and include a signature chocolate bar.
    Requirements to book: A minimum of 10 people is required to book a guided tour. Payment is due prior to the tour. Due to staffing and scheduling we are unable to offer refunds if a tour is canceled. Please contact a week in advance if you need to reschedule a pre-paid tour.
    Constraints: Due to limited space we ask that groups are capped at 20 people.
    Availability: We can schedule guided tours during the week (Mon - Fri) from 10am - 3pm. Availability depends on the day and time of the tour. We are unable to offer guided tours on Saturday or Sunday.
    How to book: Email Roxanne at Roxanne@viderichocolatefactory.com to book a paid guided tour. Roxanne will schedule your tour and send you the invoice to pre-pay online.

    When to see the chocolate action:
    Typically, our chocolate makers make chocolate Monday - Saturday from approximately 10am - 3pm. Please keep in mind that our production schedule changes on a regular basis. We cannot guarantee you will see chocolate being made at the time of your visit, however, you can always read the information, learn about the process, and check out the equipment. Although we make chocolate every day, some of the equipment, such as the conch and the grinder, is enclosed and you are unable to view the chocolate inside.

    In general, the production schedule is as follows:

    Mondays: We roast cocoa beans, which makes this day the best smelling day of the week! Roasting times will vary based on the production schedule, but generally happens between 10am and 2pm We are also making bonbons (caramels or ganaches) throughout the day and running our packaging machine in the morning.

    Tuesdays: Bean sorting happens on Tuesdays. You may observe our chocolate makers inspecting and sorting cocoa beans in the "Bean Salon." Bonbon production is also in full swing! You might see bonbons being capped or decorated on this day. Our stone grinders are spinning and pulverizing cocoa nibs. Our conch, a chocolate refiner, is running and making chocolate in the evening.

    Wednesdays: The tempering machines are running and we are pouring chocolate bars. We are also making bonbons on this day. Our winnower is running, separating the cocoa husk (the shell) from the cocoa nib (the bean). Our stone grinders are spinning and pulverizing cocoa nibs. Our conch, a chocolate refiner, is running and making chocolate in the evening.

    Thursdays: The tempering machines are running and we are pouring chocolate bars. We are also making bonbons on this day. Our winnower is running, separating the cocoa husk (the shell) from the cocoa nib (the bean). Our stone grinders are spinning and pulverizing cocoa nibs. Our conch, a chocolate refiner, is running and making chocolate in the evening.

    Fridays: The tempering machines are running and we are pouring chocolate bars. We are also making bonbons on this day. Our stone grinders are spinning and pulverizing cocoa nibs.

    Saturdays: The tempering machines are running and we are pouring chocolate bars and working on special projects, such as hot chocolate mix.

    Sundays: We chop chocolate liquor (pulverized cocoa nibs) and untempered chocolate on Sunday in preparation for tempering and pouring bars the following week.