#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
0
added to delivery
Coming Soon
IMPORTANT!
Already have an account? Sign in
IMPORTANT!
We're sorry, this product is only available for the current week and it appears you are either past the cut-off time or have already received your delivery.
Bennetto - Broken / Baking Chocolate - Coffee or Coconut
Out of stock
Chocolate seconds in coffee or coconut flavours, perfect for baking with! These genuine Bennetto chocolate bars have been repackaged as they have been broken or are of less than perfect quality. You still get the great Bennetto flavour for a fraction of the price! So for those of you who like to stand up against food waste and don’t mind a bit of broken product or short date here or there, this one's for you!
Note the coconut chocolate has 'bloomed' where the cocoa butter rises to the surface - this affects the appearance only and will disappear once heated, so would be great for melting or baking cookies.
Note the coconut chocolate has 'bloomed' where the cocoa butter rises to the surface - this affects the appearance only and will disappear once heated, so would be great for melting or baking cookies.
Bennetto Natural Foods Co (CHCH)
Bennetto Natural Foods Company was founded by Lucy Bennetto in 2010, a real food lover and inspiration behind everything they do. With a desire to see first hand how the cacao beans were grown, Lucy travelled to the Dominican Republic. This was the moment she saw how ethical sourcing from an organic and Fairtrade cocoa supply was imperative to her values of making chocolate and how these practices not only improve lives but also the quality and flavour of cocoa.From the kitchen benchtop, Lucy then started refining chocolate, and still continues to develop new chocolate recipes. Recently, Lucy has partnered with a Swiss manufacturer to co-produce the majority of Bennetto chocolate products (to be able to ensure the chocolate can be certified), but some smaller batches and all product development are still done by Lucy and her team in Christchurch. The majority of cocoa is now sourced from Acopagro, a Fairtrade cooperative at the base of the Amazon Jungle in Peru.
