You may notice a light white bloom on some of our cacao blocks. This is normal with pure, minimally processed cacao.
What it is
• Usually fat bloom: natural cacao butter rising to the surface
• Rarely sugar bloom: from surface moisture
• Always safe — bloom affects appearance, not quality or flavour
Why it happens
Our cacao is 100% pure and contains over 50% natural cacao butter.
Temperature changes during transport or storage can cause cacao butter to re-crystallize on the surface. This happens more in small, artisanal supply chains than in industrial confectionery.
This isn’t candy. Comparing it to mass-produced chocolate (with sugar, emulsifiers, stabilisers) is comparing apples and cacao.
About tempering
Tempering reduces bloom and improves shine and snap — great for bars and confections.
But repeated heating can compromise some heat-sensitive compounds. For drinking and cooking cacao, we prioritise flavour, nutrition, and integrity over cosmetic perfection.
What we’re doing
• Exploring tempering and handling options that reduce bloom without sacrificing quality
• Improving packaging, storage guidance, and temperature control
At home
• Bloomed cacao is perfect for drinking, cooking, and baking
• If you want a uniform look: gently melt and re-pour
Bottom line
Bloom is normal, safe, and often a sign of high cacao butter content and minimal processing.
