Coromandel Chocolate | 150g Cacao Nibs

That's called "bloom" — it happens when chocolate is exposed to temperature changes, causing the cocoa butter (or sugar) to rise to the surface. It's completely harmless and doesn't affect the taste, just the look.

Keep it somewhere cool, dry and out of direct sunlight — ideally between 15-18°C. Avoid the fridge if you can, as the temperature swings between fridge and room can cause bloom; if your home runs hot, the fridge is still better than melting, just let it come back to room temperature before eating.

It means we control the process from raw cacao bean through to the finished bar ourselves, rather than buying in pre-made industrial chocolate. That includes roasting, grinding, conching and tempering — every step that shapes the final flavour.

Our plain dark chocolate bars (72%, 84% and 100% cacao) contain no dairy, making them suitable for vegans. Our milk chocolate and flavoured bars contain milk powder — check each product's ingredients for specifics, especially on filled and flavoured bars.

Some bars (like our Salted Caramel Macadamia Praline) contain nuts, and all our chocolate is made in a facility that handles milk, nuts and soy. Always check the ingredients list on the specific product before purchasing if you have allergies.

The percentage is the proportion of the bar made up of cacao (versus sugar and milk) — the higher the number, the more intense and less sweet the chocolate. Our 48% is a smooth, creamy milk chocolate, 72% and 84% are progressively richer dark chocolates, and 100% is pure cacao with no sugar at all.