How to store ceremonial cacao and chocolate in summer (without fear of bloom, crumbling, or color changes)

"My cacao crumbled."
"I see white spots."
"It softened in the heat."

If you consume ceremonial cacao, you've probably experienced this at least once during the summer.

The short answer is: don't panic.

In cacao's countries of origin, such as El Salvador, Guatemala, Mexico, or Nicaragua, cacao is consumed daily even in climates much warmer than those in Europe. What often surprises us is not the cacao itself, but the fact that in Europe we are unaccustomed to experiencing it in its most natural form.

Where to store cacao during the summer?

The solution is very simple:

• in a cool, dry place;
• away from direct sunlight;
• away from heat sources;
• tightly sealed in its packaging.

In most Italian homes, a simple pantry is more than sufficient.

Cacao does not like humidity, but it does not need refrigeration.

Why we don't recommend the refrigerator?

Many people think that the refrigerator is the best solution to protect cacao from the heat.

In reality, it's often the opposite. When a product is constantly moved from cold to ambient temperature, condensation forms. Humidity can alter the aromas, texture, and sensory profile of the cacao.

The main enemy of cacao is not moderate heat, but water and humidity.

For this reason, we recommend simply storing it in a cool, dry place.

Can cacao melt?

Yes, it can happen.Natural cacao butter begins to soften at high temperatures and can liquefy when the environment consistently exceeds very high temperatures.

In most Italian homes, this is quite rare, even during the summer. But if it does happen, the product is not ruined.

Simply move it to a cooler environment and wait a few hours. The cacao will naturally return to a solid state.

The appearance or consistency might change slightly, but it will remain perfectly usable.

What are the white spots I see on the cacao?

This is one of the questions we receive most often. White, grayish, or sometimes slightly bluish spots do not mean that the cacao has gone bad.

In most cases, it's simply cacao butter that has naturally migrated to the surface due to temperature variations.

This phenomenon is completely normal in minimally processed products rich in natural cacao butter.

It is not mold. 

It is not a defect. 

It is simply the cacao expressing its nature.

Can cacao go bad?

Cacao paste is one of the most stable foods that exist. It doesn't expire like yogurt. 

For this reason, on the packaging, we find a "best before" date (TMC - Termine Minimo di Conservazione) and not a true expiration date.

This means that, if stored correctly, cacao maintains its characteristics for a long time.

Over time, the aromatic intensity and complexity of flavor may decrease, but the product generally remains consumable long beyond the indicated date.

The cacao crumbles. Is it a defect?

Absolutely not.

Many people associate quality with a perfectly compact, shiny, and uniform product.

But this expectation primarily comes from the world of industrial chocolate and confectionery.

Pure cacao paste behaves differently.

During the warmer months, it can become more brittle and crumble more easily when cut.

This does not mean it is of inferior quality.

It simply means that you are observing cacao in its most natural state.

What does "untempered" mean?

To understand this concept, we need to make an important distinction between chocolate and cacao paste.

Our chocolate bars are tempered.

Tempering is a process that uses specific temperature curves to stabilize the cacao butter crystals. It is what makes a bar shiny, uniform, and capable of producing the classic "snap" when broken.

In ceremonial cacao, however, this step is not performed.

For this reason, the product may show:

• a less shiny surface;
• slight color variations;
• greater friability;
• a less uniform consistency.

All of this is normal.

Learning to know cacao for what it is

For many years, we have been accustomed to thinking that a food is only of quality if it is perfectly identical to itself, shiny, regular, and without imperfections. However, at an artisanal level, things must be decidedly different from a product that comes out of an automated machinery system. Here, everything is rigorously made by hand and with the help of small machines.

Cacao invites us to look at it differently.

It can change color.

It can crumble.

It can show its cacao butter on the surface.

It can react to the seasons.

And that's okay🫶🏼

It is part of its nature.

When you choose a minimally processed cacao, you are choosing a living, authentic product, close to the raw material from which it originates.

Summer is not a problem.

It is simply an opportunity to get to know cacao in one of its many forms. For any doubts, do not hesitate to write to us, we will be happy to guide you in the world of true and living cacao.

Happy ritual to everyone,

Eli & JuanRa.