Product Specifications

Ingredients

Domea Favour uses the Finest Callebaut Belgian chocolate, used by master chocolate makers and pastry chefs the world over. It is made from sustainably grown cocoa beans. We use Dark, Milk, White and strawberry pink Chocolate.

We use edible colours and lustre dusts that are used all over the world for food use, safe to eat and especially designed to use with chocolate.

The edible pearls we use on our chocolates are completely edible and safe to eat. The edible pearls may contain traces of nuts, wheat, fish and gluten.  Although we do not use any nuts in our products they are made in an environment where nuts are also handled.

Chocolates must be kept a room temperature of 15.c – 18.c. Please don’t store chocolates in the refrigerator, as this will cause the chocolate to develop a bloom. Bloomed chocolate is still safe to eat.

Milk Chocolate

sugar 42.0%; cocoa butter 24.0%; whole milk powder 22.5%; cocoa mass 11.0%; emulsifier: soya lecithin <1%; natural vanilla flavouring <1% Suitable for Vegetarians

Dark Chocolate

cocoa mass min 71.0%; sugar 26.0%; fat-reduced cocoa powder 2.0%; emulsifier: soya lecithin <1%; natural vanilla flavouring<1%

White Chocolate

sugar 46.5%; cocoa butter 29.5%; whole milk powder 23.5%; emulsifier: soya lecithin <1%; natural vanilla flavouring <1%

Caramel

cocoa butter 30.0%; sugar 29.0%; whole milk powder 25.0%; milk sugar 5.5%; whey powder (milk) 5.0%; skimmed milk powder

2.5%; caramelised sugar 2.0%; emulsifier: soya lecithin <1%; natural vanilla flavouring <1%; salt <1%

Ruby

sugar 35.5%; cocoa butter 29.5%; skimmed milk powder 16.5%; whole milk powder 12.5%; cocoa mass 4.5%; emulsifier: soya

lecithin <1%; acid: citric acid <1%; natural vanilla flavouring <1%

Sugar Free

Product description: Milk chocolate coverture with no added sugars, produced from a mix of Fino de aroma cocoas.

.Ingredients: Maltitol, cocoa butter, milk powder, cocoa mass, soy lecithin (emulsifier) and natural vanilla flavor.

Excessive consumption may produce laxative effects.

 

Store all chocolate in a cool, dry place at temperature between 18 – 20 °C (64.4 – 68 °F) and relative humidity below 65%. Away from the wall and floor to avoid humidity transfer.

Keep away from heat, light and strong odors.