CHOCOLATE: VANILLA, AMEDEI CHUAO, AMEDEI 9, AURUM, ORANGE AND SAFFRON, WHITE, ORANGE WHITE, BAILEYS, WHITE WITH LIQUORICE, WHITE, BOMBAY, CINNAMON, DARK WITH GRAPPA, DARK, OCUMARE, RUM, TEA AND MEDITERRANEAN FLAVOURS, TEA AND WILD BERRIES, TEA, CHOCOLATE, GINGER, NUTTY HAZELNUT, ORANGE, SANGUE DI BUE®, GRAND MARNIER.

Milk, cream, water, cocoa powder, various toppings of single origin (cru) from Central America, South America, Madagascar, egg yolk, pectins (if present in the toppings), vanilla Bourbon, dried skimmed milk, milk proteins.

Soya lecithin*, fatty acid mono-diglycerides.

Saccharose, dextrose, glucose syrup, inverted sugar.

CAROB GUM*
Carob gum is derived from carob beans, which contain substances called galactomannans (thickeners, gelatinising agent). It has been known ever since the days of Ancient Egypt when it was used to glue mummy bandages.
GUAR SEED FLOUR*
Guar seed flour is obtained from the bean and is used as a thickener/gelatinising agent. Origin: Central America and the Middle East; it started being used in the Forties to make up for the lack of carob seeds. It is a valuable ally against diabetes, obesity and high cholesterol.
SODIUM ALGINATE*
Alginate is extracted from brown seaweed, mainly from rocky sea beds in the US, UK and France. This type of seaweed was highly appreciated by the Romans due to its cosmetic and medicinal properties.
CARRAGEENANS*
Carrageenans derive from red seaweed that is widespread in Europe and in the United States. Their properties have been known ever since the Romans who discovered them thanks to the natives who lived in present-day Ireland. They were mainly used for gelatinising milk to be able to keep it longer.

*The legislature did not provide for any restriction of use as it is a natural product.