All our chocolates are palm oil free.
This phenomenon is called âfat bloomâ. Fat bloom is caused by a thin layer of fat crystals on the surface of the chocolate. The chocolate loses its glow and a soft white layer appears. This layer gives the chocolate an unpleasant appearance. This problem should not be mistaken for the formation of mould. The cause of fat bloom is the re-crystallisation of fat and/or the migration of fatty fillings into the layer of chocolate. Storage at constant temperature delays the appearance of fat bloom.
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