Butter and Sea Salt - crunchy and toasted with a chewy bite for a smooth buttery finish.
Coconut Toffee - what else do we need to say! A delicious boost to Peruvian Dark Chocolate - yum! This Alter Eco Coconut Toffee Dark Chocolate is certified organic and fair trade. The ingredients are sourced from the Fair Trade farming Acopagro Co-operative in Peru who receive fair wages for their work as well as funding for community development programs and sustainable farming.
The cacao beans are fermented, dried and taken to Switzerland where organic Alter Eco chocolate is created in the famous Swiss chocolate tradition.
Ingredients: Raw cane sugar**, cocoa liquor**, coconut toffee (sugar**, desiccated coconut**, butter*, sea salt), cocoa butter**, whole milk powder*, butterfat*.
** Certified Organic and Fair Trade.
* Certified Organic
Cocoa: Minimum 47%
Made on equipment shared with hazelnuts, almond and soy.
The Alter Eco range of Fair Trade products reflects diversity: faces, shapes, colours, landscapes, traditions and cultures of the small farmers who cultivate them. Each product has a unique story and an authentic fragrance that will take you on a journey of discovery from the kitchen to the foothills of the Himalayas and beyond. Taste the difference with delicious organic chocolate; the result of traditional know-how, and cultivation by small farmers dedicated to safeguarding their cultural heritage and preserving their environment – something that Fair Trade helps them to do.
Store: In a cool (16-18°C), dry, dark cupboard away from direct sunlight.
Please Note: This product may not be available at the height of Summer. We endeavour to provide you with the best quality product, however all chocolate products are delivered by Australia Post, using standard packaging materials. Currently, there is no Hot Weather Protection packaging for chocolate so there is a small chance that spoiling may occur in hot weather. Ecolateral can not be held responsible for degradation of products due to climatic conditions during shipping.