About our Macambo Gianduja :

We don't add any other oil for it to stay fluid / spreadable. Only fat from both macambo and cacao exist inside every jar. A beautiful phonomenon occurs when temperature drops. Abstract designs populate the jar as artists' strokes. It's called "blooming" and is the "disorganized" chocolate and macambo fat crystals solidifying.

For those who ask, the chocolate / gianduja is perfectly fine. Just do a quick "bain-marie" and it will be back to fluid / spreadable state.

https://yabisi.farm/index.php/product/macambo-gianduja/

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