If chocolate is stored either too warm for too long or under higher temperatures for a short time, the cocoa butter contained in the cocoa liquor leaks out and causes a typical white-grey colour change, also called fat bloom. This fat crystallisation doesn’t have any impact on the taste, just on the visual appearance. We control the temperature of our chocolate until it leaves the factory. Afterwards our customers, especially the retail businesses of the food trade, are responsible for appropriate storage. Please remember during the transport in the car and the storage at home to never keep the chocolate next to heat sources.