Frequent questions

Venta online

Can I place an order without being registered?

Yes you can. It is not necessary to be registered to place an order in the online store.

Can orders be placed outside of Spain?

The current shipping areas are: Spain, Balearic Islands, Portugal, France, Italy, Belgium, Netherlands, Luxembourg, Austria, Czech Republic and Slovakia.

What is the coverage of Express Shipping?

Our express deliveries cover a 5km radius from our workshop located at Olzinelles 78, covering a large part of the city of Barcelona, as well as L'Hospitalet de Llobregat, Esplugues de Llobregat and some areas of Cornellà de Llobregat and Sant Just Desvern. Once you enter your address in the checkout process, the express delivery option will be available if your location is suitable for this service.

Can I modify my reservation details?

Contact us by email at Tienda@bomboneriapons.com. In the email you must indicate the order number and the modification you want to make.

Can I schedule my shipment?

The shipping schedule is subject to the management of our logistics operators. Standard shipments are delivered within 1 to 3 business days.

Where can I find my invoice?

Send us an email totienda@bomboneriapons.com with your order number and billing information and we will send you the invoice.

What can I do if I have not received all the products?

You can contact us by calling 93 332 70 46 or attienda@bomboneriapons.com, indicating the order number that you can find in the confirmation email.
Terminología

cocoa paste

Also known as cocoa liquor or 99% chocolate, it is the mass obtained by grinding fermented, dry, roasted, chopped and peeled cocoa beans. This paste is the main element for the production of chocolates, which when pressed gives us cocoa powder (45%) and cocoa butter (55%).

cocoa butter

It is the fat obtained from the pressure of the cocoa paste from roasted cocoa beans. This is the backbone of chocolate. It is the hardening element and is responsible for the chocolate melting when we put it in our mouth, due to its melting point of around 34ºC and body temperature of 36ºC.

Coverage and chocolate

Dark chocolate is a mixture of cocoa mass, cocoa butter and sugar. The proportions of the different ingredients define the different flavors. The percentage of total cocoa in a coverage is the sum of all the ingredients that come from cocoa. Generally we talk about 70% dark chocolate with the sum of 10% cocoa butter, 60% cocoa mass. Such that with the milk powder mixture we will obtain milk chocolate and excluding the cocoa paste we will obtain white chocolate.

Truffle and ganache

By definition it is the stable emulsion of fatty elements in water. Traditionally it is composed of liquid cream and coverage, we can add sugars, butter and different elements to perfume it: spices, herbs, fruits, alcohols, etc. Once made, crystallized and bathed, it must be consumed at room temperature (20ºC) which should result in a filling with a soft and creamy texture.

Praline

Praline was born in the 18th century and its name is due to the Duke of Choiseul (1719-1785): French field marshal and Count of Plessis-Praslin. Its main cook was the first to combine liquid sugar with almond pieces. It consists of caramelizing a mixture, or a single type of nuts, almonds, hazelnuts, walnuts... Grinding it until creating a generally crunchy cream.

Gianduja

A classic Gianduja has 30% hazelnut paste, mixed with a usually milk coating. Hazelnut paste is made by crushing hazelnuts, which release their oil and help turn everything into a creamy paste. Over time, different giandujas of pistachio, almond and other specialties have been developed. The result is a fine cream with an enveloping flavor, light and without lumps.
Ingredientes

How can I find out more about the possible presence of allergens in your products?

Being a factory specialized in chocolate, we do not work with any type of corn flour, nor do we use eggs (except panellets and kings), or peanuts. However, our suppliers cannot guarantee the absence of traces in their own facilities, which is why we mention that all our products may contain traces (0.01%).

Do you use soy lecithin in chocolates?

Soy lecithin is used in less than 1% in the manufacture of the chocolate coating we use. It is used as an emulsifier to facilitate the mixing of ingredients (cocoa paste, cocoa butter, sugar, etc.) during conching. Making up less than 0.5% of the total weight of the final product, it has no effect on the flavor.

How long can I store my chocolates?

We recommend storing them until the end of the preferred consumption date, although it will always depend on careful conservation without sudden changes in temperature and without direct heat sources.
Privacidad

For what purpose do they process my personal data?

At Bombonería Pons we process the information provided to us by interested parties in order to carry out the administrative, accounting and tax management of the requested services, as well as send commercial communications about our products and services to those users who wish to do so.

Who is responsible for the processing of my data?

BOMBONERIA PONS SL B59394882 78 Olzinelles Street, 08014, Barcelona. 93 332 70 46 Tienda@bomboneriapons.com