We recommend grinding the block up first to make it easier to use and store. You can do this with a food processor or use a kitchen knife to finely chop or shave the cacao. When it comes to storage for a 5kg block, we recommend removing the wrap, chopping it up into a few big pieces, and storing them in separate containers.

Once stored in an air-tight container your cacao will last for at least two years! Unless you live in an area where the temperature regularly reaches 40 degrees, there is no need to store Ceremonial Cacao in the fridge.

Please note, if your cacao is not kept dry, it may go mouldy. Use the smell test to check for a mouldy smell. If the cacao still smells of chocolatey goodness, hoorah, it’s not mould!