This winter, you might’ve opened a jar of our Chocolate Fudge Peanut Butter or Hazelnut Crunch and spotted some white speckles on the surface. (Spoiler alert: it’s definitely not mould!) It might look a little odd, but rest assured, it’s completely natural and safe to eat.
What you’re seeing is something called fat bloom. This harmless process happens when cocoa butter, the naturally white fat in chocolate, separates and rises to the top. It’s especially common during winter and often appears in high-quality, natural chocolate products.
At Forty Thieves, we craft our nut butters using only natural ingredients with no added emulsifiers like soy lecithin, which are often used to keep everything looking perfectly smooth. Without these additives, natural separation can occur, especially when the temperature drops.
In a world where many supermarket foods look picture-perfect, it’s easy to mistake these little quirks for flaws. But to us, they’re a sign your nut butter is made with quality, real ingredients.
If you do notice some bloom, simply give your jar a good stir and everything will mix back together.
