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- Moulage de chocolat noir50%—
- Cocoa paste25%—
- Cocoa butter12.5%—›
- Emulsifier6.3%—
- Soya lecithin6.3%—›
- Dark chocolate3.1%—
- Cocoa3.1%—›
- Bonbons de chocolat au lait fourrés au praliné1.6%—
- Praliné1.6%—
- Hazelnut praline0.8%—
- Sugar0.8%—›
- Cocoa butter—›
- Whole milk powder—›
- Cocoa paste—
- Butterfat—›
- Emulsifier—
- Soya lecithin—›
- Flavouring—
- Milk chocolate—
- Cocoa—›
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Moulage de chocolat noir : sucre, pâte de cacao, beurre de cacao, émulsifiant : lécithine de _soja_, chocolat noir (cacao 50 % minimum). Bonbons de chocolat au lait fourrés au praliné : sucre, praliné 22 % (_noisettes_, sucre), beurre de cacao, poudre de _lait_ entier, pâte de cacao, _beurre_ pâtissier, émulsifiant : lécithine de _soja_, arômes. Chocolat au lait (cacao 30 % minimum).
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Per-ingredient concern · chemical identity, not food safety
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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