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Dark Coconut Toffee

crunchy and toasted, with a chewy bite and a smooth buttery finish

 

SINGLE ORIGIN: PERU
 

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8 INGREDIENTS

Raw cane sugar, cacao beans, coconut toffee with butter and sea salt, cocoa butter, whole milk powder, butterfat

Cocoa: 47 % minimum

Organic ingredients: 100%

Fair trade certified ingredients: 90%

FROM FIELD TO TABLE

  • Meet Our Cocoa Farmers

    Pasiona Caballero Mendoza, a farmer at ACOPAGRO Cooperative:

     

    pasiona

     

    Pasiona Caballero Mendoza, a farmer at ACOPAGRO Cooperative:

     

    I come from the Pucalpillo community, Alto Huayabamba. From age 15 to 32, I was in La Costa, in Lima, working as a seamstress in a factory, but I decided to return to my homeland. Now I have a two-and-a-half hectare cocoa plantation in which I have also sown medicinal plants such as dragon’s blood, cat’s claw, balsam and sanango for treating internal and external wounds. To obtain a high quality cocoa, the most important thing is to take care of the nursery and the baby plants used later to sow the trees. When setting up the nursery, you must choose the cocoa seeds with the best flavor and aroma. These seeds are then the basis for all the trees on my farm!

     

  • More about our Chocolate

     

     

    Chocolate is an extraordinary delicacy that has made an extraordinary journey. The origin of the word ‘chocolate’ likely comes from the Nahuatl (ancient Aztec) word xocolātl meaning ‘bitter water,’ as the Aztecs traditionally drank unsweetened chocolate during their royal and religious ceremonies.
    A native plant of Mexico, Central and South America, cacao is believed to have been introduced to Europe in the 16th century by Cortez, the Spanish conquistador. Two hundred years later in England, John Cadbury created the first modern chocolate bar by adding refined sugar and milk.

     

    Today, we return to cacao’s countries of origin to create bars that respect native people, endangered ecosystems and modern taste buds. 

  • How is our chocolate produced?

     

     

    Cacao is planted in a nursery and raised for two to three months before being transplanted to the field. It then takes five years for most varieties to produce fruit.

     

     

    Once mature, pods are harvested and cut open with a machete.

     

    harvest cocoa pods

     

    The beans and pulp are removed, then left to ferment for a week in wooden crates. During the first few days of fermentation, the beans germinate, liquifying the pulp and producing more flavor.

     

    cocoa fermentation 

     

    The beans are laid out and dried (sometimes in an oven) until moisture content reaches roughly 7%. This process can take up to three weeks. Dried beans are then shipped to our chocolate manufacturer in Switzerland. 

     

    drying cacao

     

    Once in the factory, the beans are roasted for a few hours to bring out the nuances of the flavor, similar to toasting almonds or roasting coffee. 

     

    roasting beans

     

    The roasted beans are broken down and their skins (chaff) are removed. The pieces of broken down beans, called "nibs,"  are the source of the chocolate we know and love. 

     

     winnowing cocoa

     

    The nibs are then ground under heavy stone, which separates the colorless cocoa butter and the remaining cocoa liquor. For high quality Alter Eco chocolate, the liquor is further refined before adding sweetness and final touch of flavor.