I hope that someone can help me with this. We have been making raw chocolates using raw cacao butter and in a new batch we noticed that the structure, taste and smell of the butter is different. I am attaching two photos- one is the smooth and good cacao butter, the other one is the flawed butter that is porous in structure, has a slightly acidic smell and also tastes different in the final product.
We contacted our importer who said he will ask the supplier. We have dry and safe storage so I don't believe it's from our end, especially since we've always used the same storage for these supplies.
Any ideas on what this might be and also practical tips on how to tackle the issue with the importer or supplier?
Many thanks for your help!