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Candy IndustryNew Candy ProductsChocolate ProductsChocolate Ingredients

Alter Eco Truffle 3-packs

Alter Eco, San Francisco, Calif.

By Alyse Thompson-Richards
Alter Eco truffles

Alter Eco has introduced three-packs of its Sea Salt, Mint Crème and Salted Caramel Truffles.

September 6, 2018

Alter Eco Truffle 3-packs
Alter Eco Foods, San Francisco, Calif.
(855) 972-0518

Alter Eco has introduced three-packs of its a its Sea Salt, Mint Crème and Salted Caramel Truffles. Rolling out at retailers in September and October, the portion-friendly pack size makes it easy to enjoy an enlightened indulgence.

 Each truffle features a smooth dark Ecuadorian chocolate shell on the outside, with a luxurious blend of cacao, creamy milk and pure coconut oil on the inside. By using coconut oil, Alter Eco offers a sustainable alternative to palm kernel oil, which leaves a negative environmental impact through its conventional production.

The truffles are also free of soy, emulsifiers and artificial flavors, and are organic, Fair Trade, non-GMO, carbon neutral certified and gluten free. Flavors include:

  • Sea Salt: Ultra-smooth chocolate meets a touch of mouthwatering fleur de sel de Guérande.
  • Mint Crème: Irresistibly cool and made with wholesome coconut oil, real dairy and a mellowing touch of Madagascar vanilla.
  • Salted Caramel: Bold caramel and malty chocolate sprinkled with fleur de sel de Guérande.

Ingredients (Sea Salt): Organic raw cane sugar, organic cacao beans, organic coconut oil, organic cocoa butter, organic whole milk, sea salt (fleur de sel), organic vanilla beans, natural flavors.

S.R.P: $2.99

KEYWORDS: Alter Eco portion control salted chocolates

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Alyse thompson 200px
Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products magazine since March 2019, and is currently the editor-in-chief of Food Engineeering magazine. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.

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