All, Crunches
Coconut White Chocolate Crunch
White chocolate, sliced almonds, coconut flakes, and waffle crumble — broken into uneven pieces. Light and crunchy with a natural sweetness that comes from the ingredients, not from anything added. All nuts and coconut are organic and unsweetened. The coconut stays crisp rather than chewy, and the waffle crumble gives the white chocolate something to hold onto.
$12
- White Chocolate
- Sliced Almonds
- Waffle Crumble
- Coconut Flakes
- Cacao Butter
| Total Fat 11.5g | 15% |
|---|---|
| Saturated Fat 6.4g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 1g | 4% |
| Total Sugars 7g | |
| Includes 0g Added Sugars | 0% |
| Protein 2g | 4% |
| Vitamin D 0.0mcg | 0% |
|---|---|
| Calcium 16mg | 1% |
| Iron 0.4mg | 2% |
| Potassium 71mg | 2% |
* 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.