Hi is anyone able to help me. I’ve been making chocolate suave from the cacao bean in a melanger. I add half nuts to make the sauce. It tastes beautiful however after a month of being stored within a controlled temperature environment the sauce appears to grow fat bloom where the fat coagulates throughout the sauce. It tastes beautiful but doesn’t look very nice. I do not want to add any preservatives. Can anyone advise what’s happening and what I can do.