Briochoco

soils with chunks of hcc colate the product of the pastry ingredients wheat flour 33.0% , sugar 16.0% , pevides de chocolate 11.0% , sugar 4.9% , pasta cocoa 3.4% , cocoa butter 2.5% , soya lecithin 1.9% , rome 1.5% , cocoa 44.0% , fat 1.0% , the plant of the palm 0.9% , glucose 0.8% , fructose 0.7% , dlara the egg 0.6% , the egg 0.5% , wetting 0.5% , heal the lailg powder 0.4% , brewer's yeast 0.4% , emulsiono 0.4% , bi tom 0.3% , salt 0.3% , the protein in milk 0.3% , onservanie 0.3% , wheat gluten 0.2% , flavouring 0.2% , éleos plants 0.2% , acidifying 0.2% , agent flour treatment 0.2% , E160a 0.2% , % refers to the total amount of the pevides de-chocolate 0.2% , and 0.2% , or their by-products 0.1%