Cocoa min 36%, Fat total 36%, Cocoa Butter average 31% A recipe in which the sugar is replaced by maltitol (41%), a pleasant tasting sweetener. The result is surprisingly “natural”, characterised by a good flavour of milk chocolate and the absence of aftertaste. It is particularly indicated for people who are intolerant to sugar.
20% MILK POWDER average, FAT Total – 38%. A new recipe that combines the deodorised cocoa butter of prime pressed production with a new ingredient, yoghurt in powder (17%). A new white chocolate is born with the trypical taste of yoghurt, fresh and sour, sweet and rounded by notes of vanilla.