So great to have some warmer weather! Unless your A/C broke, and you make chocolate.

All the Smuggle puffs went out of *temper and *bloomed, which really affected "the chiefs" temper! And now we have cheap cheap four packs of imperfect perfectly tasting smuggle puffs. 

Great time for you to grab a sneaky sweet treat on the discount side.

We have so many (blooming Smuggles) that its overloaded our "cost of living"/"seconds" basket in store so we thought we'd pop them online for the "out of towners" to have a hoon on.

Usually $11.50 Now $6.00

*Tempering involves the process of slowly heating and then cooling chocolate so that the fat molecules crystallise evenly, resulting in a smooth, shiny finish when the chocolate sets. When tempered properly, it should produce a 'snap' when broken, while untempered chocolate will be dull and not break cleanly.

*Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of moisture on the sugar. Fat and sugar bloom damage the appearance of chocolate but do not limit its shelf life. Chocolate that has "bloomed" is still safe to eat.