All, Crunches
Cranberry Hazelnut Caramel Chocolate Crunch
Sliced almonds, waffle crumble, dried cranberries, and roasted hazelnuts, all held together by caramel chocolate and broken into rustic pieces. The tart cranberry cuts through the caramel and the nuts add a satisfying snap. The hazelnut is what makes this one different — it rounds out the caramel where fruit alone would sharpen it. All nuts and dried fruit are organic and unsweetened.
$12
- Caramel Chocolate
- Sliced Almonds
- Waffle Crumble
- Hazelnuts
- Dried Cranberries
- Cacao Butter
| Total Fat 9.2g | 12% |
|---|---|
| Saturated Fat 2.9g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 2g | 7% |
| Total Sugars 7g | |
| Includes 0g Added Sugars | 0% |
| Protein 3g | 6% |
| Vitamin D 0.0mcg | 0% |
|---|---|
| Calcium 17mg | 1% |
| Iron 0.3mg | 2% |
| Potassium 46mg | 1% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Contains:
- Gluten
- Milk
- Nuts
- Soy
Made on equipment shared with milk, eggs, tree nuts, peanuts, wheat, soy, and sesame.
Temperature
Store between 60–70°F (15–21°C). The sweet spot is around 65°F. Below 60°F you risk condensation when chocolate warms back up; above 75°F it starts to soften and bloom. Avoid the refrigerator for everyday storage — it introduces moisture and absorbs odors. (Freezing or refrigerating is acceptable for long-term storage of bars or bonbons, but only if tightly wrapped and brought back to room temperature slowly inside the wrapping to prevent condensation.)
Humidity
Keep below 50% relative humidity. Humidity causes sugar bloom (sugar crystals dissolve and recrystallize on the surface, leaving a grainy white film).
Light
Store in a dark place. Light degrades cocoa butter and accelerates rancidity, especially in milk and white chocolate.
Air and odor
Keep tightly sealed. Chocolate readily absorbs surrounding odors — onions, garlic, coffee, spices, perfume. Original packaging is usually best; if reusing containers, airtight is critical.
Shelf life (approximate, when stored properly)
Dark chocolate: 1–2 years. Milk chocolate: 6–12 months. White chocolate: 6–9 months. Filled chocolates and truffles with cream/ganache: 2–4 weeks (these are the fragile ones — fresh dairy fillings don't keep). Bonbons with shelf-stable fillings (caramel, praline, nut butter): 2–3 months.