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Additional Information
Triple caramel: smooth caramel-milk, crispy caramel, topped with florentine. We love caramel, seems you do too. Try the salted caramel drinking chocolate in our cafes.
MORE DETAILS
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Weight100.00 g / 3.53 oz.
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DimensionsL 11.30 x W 7.50 x H 1.30 cm
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Country of originUnited Kingdom.
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Storage instructionsStore in a cool dry place away from strong odours.
The table below gives an overview of this item's suitability for a variety of dietary requirements and preferences. This information is a guide only and we emphasise that all chocolates are made in a factory that handles tree nuts, peanuts, milk, soya, gluten, wheat, egg, sesame, therefore some of these allergens may contain. Always refer to product packaging for full information.
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DETAILSYES/NO
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Suitable for VegetariansYES
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Suitable for VegansNO
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Contains Tree NutsNO
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Contains Gluten/WheatNO
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Contains PeanutsNO
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Contains EggNO
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Contains MilkNO
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Contains SoyaNO
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Contains SulphitesNO
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Contains SesameNO
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Free from alcoholYES
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Free from artificial flavoursYES
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Free from artificial coloursYES
Ingredients: Cocoa Solids (Cocoa Butter, Cocoa Mass), Sugar, Full Cream Milk Powder, Florentines (6%) (Almonds, Sugar, Butter (From Milk), Glucose Syrup, Honey, Hazelnuts, Cream (From Milk)), Caramelised Sugar (3%), Skimmed Milk Powder, Emulsifier (Soya Lecithin), Natural Flavours (Caramel, Vanilla), Natural Colour (Paprika), Sea Salt. Milk Chocolate Contains Minimum 40% Cocoa Solids, Minimum 20% Milk Solids. White Chocolate Contains Minimum 36% Cocoa Solids, Minimum 27% Milk Solids. Caramel Chocolate Contains Minimum 36% Cocoa Solids, Minimum 26% Milk Solids. For Allergens See in Bold. May Contain Traces Of Tree Nuts, Peanuts, Soya, Milk, Gluten, Wheat.
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TYPICAL VALUESPER 100G
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Energy KJ / Energy Kcal
- 0
- 576
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Fat (g)39.6
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Of which saturates (g)23.7
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Carbohydrate (g)45.2
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Of which sugars (g)43.3
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Protein (g)100.0
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Salt (g)100.0
Caramel & Co. Slab Selector
Triple caramel: smooth caramel-milk, crispy caramel, topped with florentine.
Details
https://www.hotelchocolat.com/uk/120340.html
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