Ingredients list

 

All bonbons have been made using premium chocolate couverture, natural flavours
and professionally formulated coloured cocoa butter.

Callaubaut Power 411- 40.7% Cocoa Solids minimum, 19.4% Milk Solids (MILK)
Callaubaut Fleur De Cao- 70% Cocoa Solid minimum
Callabaut Gold – 30.4% Cocoa Solids, 28.3% Milk Solids (MILK)
Cacoa Barry Zephyr – 34% Cocoa Solids, 25% Milk Solids (MILK)

 

All Chocolates contain, Sugar, Cocoa Butter,Cocoa Mass, MILK powder, Emulsifier
(SOYA) lecithin, This selection may also include
Sugar, Cream – 35% (MILK), Glucose Syrup, Invert Sugar, Butter (MILK), Cocoa
Butter, Almonds (NUTS), Hazelnut (NUTS), Pistachio (NUTS), Raspberry Puree,
Sorbitol, Apricot Puree, Biscoff Crumb (WHEAT), Biscoff Spread (WHEAT), Broiche
(WHEAT), Cherry Puree, Coffee Beans, Flour (WHEAT GLUTEN), Milk (MILK),
Peanuts (NUTS), Flour (WHEAT), Vanilla Paste, Salt, Pectin NH, Dextrose, Citric
Acid, vegetable oil (palm oil from sustainable and certified plantations, rapeseed oil),
candy sugar syrup, raising agent (sodium hydrogen carbonate), SOYA flour, salt,
cinnamon. emulsifier (SOYA lecithin), acid (citric acid).

 

These Bonbons are produced in a facility which handles, NUTS, GLUTEN,
SESAME, SOY, PEANUTS and MILK Allergens in BOLD.

 

A wide range of coloured cocoa butters are used in the production of these
chocolates, including E-free colours and E171 (Titanium Dioxide). Some colours may
have adverse effects on young children.

Storage – Store closed in a cool dry place away from heat source and direct sunlight

 

This is a perishable product and recommend it be consumed within 15 days of
purchase.

 

Please keep in a cool dry place (18- 20 ℃ ) away from heat source and direct sunlight