GALLER NANO BAR Luxury Chocolate Collection Gift Set (10 Flavours, 100pcs)

Content: 100 pieces of chocolate

Flavours:

Milk Caramel x10
Milk chocolate with salted butter caramel

Milk Praline x10
Milk chocolate with hazelnut praline

Milk Pistachio x10
Milk chocolate with pistachio

Milk Almond x10
Milk chocolate with almond praline

Milk Popping Praline x10
Milk chocolate with hazelnut praline and popping candy

Dark Praline x10
Dark chocolate with hazelnut praline

Dark Caramel x10
Dark chocolate with salted butter caramel

Dark Orange x10
Dark chocolate with orange filling

White Raspberry x10
White chocolate with raspberry and yogurt flavor

White Cookie x10
White chocolate with cookie pieces

Size: 20cm (D) x 9cm (H)

Weight: 735g

Expiration: 6 months

Ingredients: Sugar, cocoa mass, whole milk powder, cocoa butter, vegetable oils and fats, salted butter caramel (glucose-fructose syrup, sugar, cream, sweetened condensed milk, butter, salt), hazelnuts, inulin, almonds, whey, cocoa powder, pistachios, dextrose, glucose (contains wheat), corn syrup, skimmed milk powder, polydextrose, cookies (wheat flour, sugar, coconut oil, cocoa powder, glucose (contains wheat), salt), concentrated butter, fructooligosaccharides, invert sugar, raspberry powder, caramel (invert sugar, sugar), isomalt, biscuits (wheat flour, sugar, concentrated butter, skimmed milk powder, barley malt, salt), coconut, rice flour, dextrin, salt / emulsifier (derived from soy), flavoring (derived from orange), carbon dioxide, vegetable carbon black coloring, stabilizer (pectin: derived from apple), coloring (beta-carotene), acidulant, leavening agent.

Allergen Information
Wheat, Milk, Soy, Almond, Orange, Apple
Allergen Cross-Contamination: Manufactured in a facility that also processes eggs, cashew nuts, walnuts, and bananas.

Storage Instructions
Store in a cool place, avoiding direct sunlight, high temperatures, and humidity. If the temperature is below 20°C, store at room temperature; if it exceeds 20°C, refrigerate.

Optimal Storage Temperature
16–18°C