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Premium California almonds first enrobed in Gianduja, an Italian recipe of hazelnut praline and milk chocolate, and again with Colombian dark chocolate and finally dusted with cocoa powder.
Almonds, sugar, cocoa beans, cocoa butter, dried whole milk, cocoa powder, emulsifier: soya lecithin, natural vanilla extract.
Dark chocolate min cocoa 70%, milk chocolate min cocoa 35%, min milk 20%.
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The Old School, Byron Street, Macclesfield, Cheshire, SK11 7QA England
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