We have recovered an ancient way of processing chocolate, caramelizing the milk slowly and naturally. This process gives Ecuador 40% a warm caramel flavor, which distinguishes it from many other chocolates. The final notes show honey, roasted nuts and cookies.

Sugar, whole milk powder, cocoa butter, cocoa liquor from Ecuador, emulsifier (sunflower lecithin). Possible presence of nuts (almonds, hazelnuts, pistachio, pecan nuts), peanut, gluten, sesame seeds, egg and soy proteins.