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- Sugar50%—›
- Cocoa butter25%—›
- Whole milk powder12.5%—›
- Cocoa paste6.3%—
- Butterfat3.1%—›
- Humectants1.6%—
- Invert sugar syrup1.6%—›
- Skimmed milk powder0.8%—
- Glucose syrup0.4%—›
- Marc de Champagne0.2%—
- Dextose<0.1%—
- Cognac<0.1%—
- Maraschino<0.1%—
- Kirsch<0.1%—
- Rhum émulsifiant—
- Soya lecithin—›
- Rice starch—›
- Flavouring—
- Egg—›
- Traces d'autres fruit à coque—
- Noir—
- Cocoa—›
- Cocoa—›
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Sucre, beurre de cacao, lait entier en poudre, pâte de cacao, beurre fondu, humectants: sirop de sucre inverti, lait écrémé en poudre, sirop de glucose, Marc de Champagne, dextose, Cognac, Maraschino, Kirsch, Rhum émulsifiant: lécithine de soja, amidon de riz, arômes, des oeufs et traces d'autres fruit à coque(noir). Cacao: 31% minimum dans le chocolat au lait. Cacao: 50% minimum dans le chocolat noir.
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Per-ingredient concern · chemical identity, not food safety
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