Sugar coated little eggs assorted falvours 200 g

Maglio Chocolate

• Description

  Soft gianduja cremino eggs made with Giffoni hazelnuts, covered with a thin layer of confectionery and colored with natural dyes.
  To color our sugared eggs, we use spirulina and apple concentrate, beta-carotene, chlorophyll, safflower.
  
  Made from sustainably grown cocoa.
  Gluten free product.
  
  Store in a cool dry place (15°-18°).

• History

  Since 1875 the history of Maglio has been entwined with that of the Maglio family. The family have passed their passion and their know-how down through the generations, weaving inventiveness, affection and risk taking into their entrepreneurial adventure.
  
  The processing of Maglio cocoa begins in the countries of origin. The first selection consists of a genetic mapping of the plantations, creating an inventory of all the highest quality Criollo plants. The harvesting, fermentation and drying processes are carefully controlled by their local agronomists. After routine checks, the cocoa beans are ready to be transferred to the port and shipped to Italy.
  Once the container of cocoa beans has arrived in Italy, it undergoes chemical and bacteriological analysis. The local maritime authorities then issue “health clearance”, seal the container and authorize its transfer to Maglie, to the warehouse of Maglio Italian Chocolate (est. 1875). It is here that all the stages of cocoa processing necessary to create an exceptional chocolate takes place.

• Ingredients

  Sugar, whole milk powder, hazelnuts paste 15%, cocoa butter, anhydrous butter, rise starch, maltodextrin, emulsifier: soya lecythin, natural flavourings: vanilla, natural colourings (E120, E141, E160a, spirulina and apple extract, safflower), coating agents (beeswax E90) and carnauba wax E903). Cocoa minimum: 34% in milk chocolate, 62% in dark chocolate.

• Sizes
  Width

  6 cm

  Height

  17 cm

  Depth

  5 cm
• Nutrition declaration
  Average quantity for

  100

  g

  ENERGY

  2357

  kj

  563

  kcal

  FAT

  of which saturates

  37.4

  g

  19.1

  g

  CARBOHYDRATE

  of which sugars

  50.2

  g

  47.3

  g

  FIBRE

  0

  g

  PROTEIN

  7.1

  g

  SALT

  0.2

  g