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- Sugar50%—›
- Cocoa paste25%—
- Cocoa butter12.5%—›
- Butterfat6.3%—›
- Water3.1%—›
- Humectants1.6%—
- E420ii1.6%—
- E4220.8%—
- Glucose syrup0.4%—›
- Whole milk powder0.2%—›
- Invert sugar syrup<0.1%—›
- Rum<0.1%—›
- Emulsifier—
- Soya lecithin—›
- Flavouring—
- Cocoa—›
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sucre, pâte de cacao, beurre de cacao, beurre fondu, eau, humectants: sirop de sorbitol et E 422, sirop de glucose, lait entier en poudre, sirop de sucre inverti, Rhum 1.5 %, émulsifiant: lécithine de soja, arômes. Cacao: 50 % minimum dans le chocolat
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Per-ingredient concern · chemical identity, not food safety
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