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- Sugar50%—›
- Cocoa paste25%—
- Invert sugar12.5%—›
- Cocoa butter6.3%—›
- Marc de Champagne6.3%—
- Emulsifier—
- Soya lecithin—›
- Vanilla extract—›
- Cacao minimum dans le chocolat—
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Sucre, pâte de cacao, sucre inverti, beurre de cacao, Marc de Champagne (6.8%), émulsifiant: lécithine de _soja_, extrait de vanille. Cacao minimum dans le chocolat : 51 %.
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Per-ingredient concern · chemical identity, not food safety
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