Review methodology

Our testing methodology is built for consistency. We order products online or buy them in local Portland shops. We record the purchase date, price, and retailer. When the product arrives, we inspect packaging for damage, melt risk, and seal integrity.

We store products according to label instructions. Chocolate samples are held at 65–68°F before tasting. For gummies, we keep them in a cool, dry cabinet. We taste each product at least three times: once on arrival, once after 48 hours, and once after one week. We use a clean palate between samples with plain crackers and water.

We score on five criteria: flavor, texture, freshness, packaging, and value. Each criterion gets a 1–5 score, and we average them for the final score. We write testing notes that include specific details like chewiness, sweetness level, and aftertaste.

We compare products within the same category. For example, we taste all sour gummies in one session to calibrate our palate. Every product we score has been physically handled by at least two editors on our team.

Records and comparison limits

Tasting notes identify the product and batch, storage conditions and tasting dates. Preference and freshness observations are not an allergen or food-safety assessment; the current label controls ingredient and dietary information.