Why you might see “white” on our 100% cacao — and why it’s OK 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.