The wide array of assorted cocoa beans that make up the base of the chocolate has a lot of distinct natural aromas that can be broug ht to surface with the right spices. Spicy bitterness, exotic acrimony, and tender cinnamon-like creaminess - everythi ng depends on the use of the right spices, which we pair up with toppings of the same characteristics.

chocoMe 41% milk chocolate (sugar, cocoa mass, cocoa butter, whole milk powder, skimmed milk powder, emulsifier: soya lecithin, natu ral vanilla flavouring, Cocoa content min.: 41%). caramel flavoured chocolate pastille (sugar, cocoa fat, dry whole mi lk, unsweetened chocolate, nonfat dry milk, caramelized sugar (1,5%), soy lecitin added as emulsifier, artificial flavor, spices, na tural vanilla flavor; pecans; sea salt with Tahitian vanilla (sea salt, tahitian vanilla powder)