A special experiment by Georgia Ramon, a kind of ‘vegan milk chocolate’ with pistachio.
Where of course milk is normally used to obtain a light and creamy bar, in this case Georgia Ramon has added almond flour to arrive at a vegan ‘milk chocolate’. In addition, 10% has been added to pistachio nuts.
Cocoa butter, primal sugar (raw cane sugar) cocoa mass, oiled almond flour (15%), pistachio nuts (10%), sea salt. Total 50% cocoa. Origin of cocoa: Dominican republic.
Allergy note from the maker: Guaranteed gluten-free. May contain traces of nuts, peanuts and milk.