Cocoa butter

Provides stable fat with low oxidation risk, contributes smooth texture and mouthfeel in foods, emollient properties in skin applications

Sugar

Provides energy, enhances flavor and palatability of foods

Cocoa mass

Source of flavonoids with antioxidant properties, contributes flavor and texture in chocolate products

Hazelnuts

Source of healthy fats, protein, dietary fiber, calcium, and antioxidants contributing to nutritional value

Anhydrous Milk Fat

Provides rich flavor and mouthfeel, source of fat-soluble vitamins A, D, E, and K

Emulsifier: Sunflower Lecithin