jcoco combined bits of English-style toffee and salt mined from ancient sea salt deposits in the Himalayan Mountains in a high cacao percentage (47%) milk chocolate for an elevated chocolate treat. The cacao origin is Rupa-Rupa, Upper Amazon region of Peru. The beans are fermented 7 days, dried 7 days with a medium roast.
INGREDIENTS & ALLERGENS
47% Cacao Milk Chocolate (Cracked Cacao Beans, Cane Sugar, Whole Milk Powder, Cocoa Butter, Sunflower Lecithin), Toffee (Cane Sugar, Butter, Rice Syrup, Chocolate Liquor, Cocoa Butter, Salt, Soy Lecithin, Natural Flavor), Himalayan Pink Salt
This product is manufactured in a plant that processes milk, soy, peanuts, tree nuts, egg, and wheat products.
