Cacao kernel (Ghana), sweetener (E965: maltitol), cacao butter, vanilla Madagascar, emulsifier (E322: sunflower lecithin), Cacao minimum 62%.
- Storage Condition:
Cool and dry.
Felchlin’s commitment is to select only noble-grade cacao beans, cacao butter from first pressing and pure Bourbon Vanilla. Supremo 62% dark couverture, sugar free offers equal taste, viscosity and flowability as a chocolate that contains sugar.