Cacao bloom occurs when cacao butter separates from the solid components of a cacao block. It’s a natural process. If the block has been exposed to heat, the butter will start to melt, and rise to the surface of the block. Once the butter settles it produces a whitish, dusty, sometimes bubbly effect, and the cacao can crumble more easily.
If your block has bloom, it’s still just as yummy, nutritious and ceremonially powerful. Before use, we recommend grinding up the whole block to mix all the components together again. Then use as per normal. If you’d like to know more, have a read of our blog on Cacao Bloom for a detailed break-down on how it happens and why it’s a good sign!