May not be Vegan

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    Flagged Ingredients

  • Ammonium - Another type of salt derived from Lactic Acid, which can be obtained from whey or milk.
  • Butter - Ingredient contains butter. Most likely derived from dairy but may be plant based.
  • Dextrose - Sometimes derived from animal tissues and fluids. Check the label to determine if plant based.
  • Lecithin - May contain egg yolks. Can also be directly obtained from animal fat or soy.
  • Milk - Not vegan if derived from an animal. Check the ingredients.
  • Whey - The watery part of milk that remains after the formation of curds.
  • Monocalcium - A salt found in rocks and bones. Used as an anti-caking agent.
  • Sugar - A sweet material that consists of sucrose. Some sugars are processed through boneblack.

Possibly Vegetarian

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    Flagged Ingredients

  • Dextrose - Sometimes derived from animal tissues and fluids. Check the label to determine if suitable.

May not be Gluten Free

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    Flagged Ingredients

  • Wheat - Wheat includes gluten. Check the ingredients if gluten-free is not on the label.
  • Gluten - Gluten is a general name for the proteins found in different forms of wheat.

Ingredients: wheat flour, sugar, vegetable oils (palm and shea in varying proportions), cocoa paste, raising agents (ammonium hydrogen carbonate, sodium hydrogen carbonate, monocalcium phosphate), dextrose, cocoa butter, glucose-fructose syrup, salt, whey powder (from milk), emulsifiers (soya lecithin, sunflower lecithin), flavouring,

Allergens: Gluten, Milk, Soybeans

Please take necessary precautions if you have allergies to any of the listed ingredients. Allergens are italicized in the ingredients.

Nutrition Label As sold for 100 g / 100 ml As sold per serving (100 g)
Serving Size 100 g
Energy 2109 (kj) 2110 (kj)
Fat 24 (g) 24 (g)
Saturated Fat 12 (g) 12 (g)
Carbohydrates 64 (g) 64 (g)
Sugars 34 (g) 34 (g)
Fiber 3.4 (g) 3.4 (g)
Proteins 5.5 (g) 5.5 (g)
Salt 0.75 (g) 0.75 (g)
Sodium 0.3 (g) 0.3 (g)
Fruits Vegetables Nuts Estimate From Ingredients 0 (pct) 0 (pct)
Nova Group 4 4
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