15/05/2026
Ever seen this white layer on chocolate?
Don’t throw it away just yet.
It may look dusty, streaky, or slightly pale — but it’s not what you think.
This is called fat bloom.
And no, it’s not mold.
It’s not spoiled chocolate either.
It happens when cocoa butter shifts and rises to the surface —usually due to temperature changes, like heat, cooling, or moving in and out of the fridge.
While it may slightly affect the appearance and texture, the chocolate is still perfectly safe to enjoy.
In fact, it’s a natural sign of real chocolate made with real cocoa butter — without artificial stabilisers.
✨ For best quality, store your chocolate in a cool, stable environment (around 18–20°C).
Because good chocolate deserves a little care.
