DLC.0020.0400 DLC.0020.0400
-10% DI SCONTO fino all'11/03
Cube with small chocolate eggs Assorted Flavours Large box_1
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  • Cube with small chocolate eggs Assorted Flavours Large box_1
  • Cube with small chocolate eggs Assorted Flavours Large box_2
  • Cube with small chocolate eggs Assorted Flavours • Large box

Cube with small chocolate eggs Assorted Flavours • Large box

Net weight: 400 g - 14,1 oz


Italy

Campania
Description

Finest Small Chocolate Eggs packaged in a beautiful cube in the flavours of:

  • Milk chocolate and dark chocolate in strips
  • Dark chocolate
  • Dark chocolate with Croccantino from San Marco dei Cavoti
  • Milk chocolate
  • Milk chocolate with Croccantino from San Marco dei Cavoti

GLUTEN FREE
Package size: cm 9,5 x 9,5 x h9,5

COD: DLC.0020.0400
EAN: 8032680009815
Nutritional values
Average values ​​for 100 gr
Energy value
592 kcal - 2465 kJ
Fats
40,37 g
of which saturated
18,7 g
Carbohydrates
50,32 g
of which sugars
48,5 g
Protein
6,84 g
Salt
0,1 g
Ingredients

Dark chocolate: (cocoa paste, sugar, pure cocoa butter, cocoa (Min. 62%), emulsifier: (SOY lecithin), natural vanilla extract);

MILK chocolate: Min. cacao 35% (cacao butter, cacao mass, whole milk powder, sugar, emulsifier (SOY lecithin), natural vanilla extract

white chocolate: Min. cocoa 32% (cocoa butter, sugar, WHOLE MILK POWDER, emulsifier (SOY lecithin), natural vanilla extract;

crunchy: hazelnuts, almonds, sugar.

Tips and curiosities of the tomolo

Chocolate eggs are a popular dessert, especially at Easter, but are enjoyed by children and adults all year round. 

The tradition of chocolate eggs is closely associated with Easter. The Easter egg symbolises rebirth and new life, a concept that dates back to ancient pagan festivals and was later adopted by Christian resurrection celebrations.

Although the use of eggs as a festive symbol is very old, the production of chocolate eggs is a relatively recent innovation. The first chocolate eggs were produced in Europe in the 19th century. Their production was made possible by advances in chocolate processing, which made it possible to create solid, hollow moulds.

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