Soy lecithin (processed soy, potential estrogenic effects and hexane extraction), sugar (excessive intake linked to metabolic issues), processing intensity (alkali processing reduces antioxidants)

Water

Safe solvent, non-irritating, environmentally benign

Sugar

Provides energy and improves palatability

Cocoa butter

Provides lipid for texture and moisture retention, source of fat-soluble antioxidants

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Wheat Flour

Provides carbohydrate energy, source of dietary fiber and some vitamins/minerals in whole grain form

Butter

Source of fat-soluble vitamins (A, D, E), adds flavor and texture in foods

Cocoa

Source of flavonoids with antioxidant properties, contributes flavor and color

Honey

Provides sweetness, contains trace antioxidants and antimicrobial compounds

Egg Yolk

Source of essential nutrients including choline, vitamins A, D, E, and B-complex, supports nutrition

Yeast

Leavening agent in baking, fermentation starter, source of B vitamins and nutrients

Vanilla

Flavor enhancement, widely used in food and fragrance industries

Sources

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