Chocolate Bloom Policy
Chocolate is sensitive to changes in temperature and humidity. Sudden or significant temperature fluctuations may cause fat or sugar bloom, resulting in a lighter, matte or uneven appearance on the surface of the chocolate.
Bloom is a natural physical change in the chocolate and does not indicate that the product is spoiled or unsafe to consume. While it may affect the appearance and, in some cases, the texture, the chocolate’s flavour remains essentially unchanged.
To preserve the chocolate in optimal condition, we recommend storing it in a stable environment between 13°C and 23°C, with relative humidity below 60%, and away from direct light, heat sources and strong or aromatic odours.
Please note that once chocolate has been exposed to unsuitable storage conditions, changes in appearance may occur even if the chocolate is subsequently returned to the recommended conditions.
Bloom is a natural change in appearance — not a sign of spoiled chocolate.