How to Store Ceremonial Cacao

Ceremonial cacao is a minimally processed whole food. And like any real food, good olive oil, quality chocolate, fresh spices, it benefits from a little care. The good news is that storing it correctly is genuinely simple.

Keep It Away From Heat

Cacao butter starts to soften at around 30°C. A cool kitchen cupboard, away from the oven or any heat source, is ideal. Avoid windowsills and spots near radiators.

Keep It Dry

Moisture is the main enemy. Even a small amount of water can introduce the conditions for mould. Always use a completely dry spoon when measuring, and reseal the packaging properly after each use.

Room Temperature Is Usually Fine

You don't need to refrigerate ceremonial cacao. For cacao in block form, the fridge can cause condensation when brought back to room temperature. A cool, dry cupboard is ideal. If you live somewhere consistently above 25°C, refrigerate in an airtight container and let it fully return to room temperature before opening.

How Long Does It Last?

Properly stored ceremonial cacao has a shelf life of 12–24 months from production. A white or grey film on the surface is fat bloom, completely harmless and only affects appearance. It's actually a sign of real untempered cacao.

Browse our ceremonial cacao range at SelvaBio.