NO SUGAR ADDED CHOCOLATES



sokolata-xwris-zaxari Contains:
Dark chocolate and whole almonds. Sweetening agent:
maltitol.

* Lenten product.
NO SUGAR ADDED DARK CHOCOLATE WITH ALMONDS*
sokolata-xwris-zaxari Contains:
Dark chocolate and organic rice. Sweetening agent:
Stevia.

Lenten product.
NO SUGAR ADDED DARK CHOCOLATE WITH ORGANIC RICE*
sokolata-xwris-zaxari Contains:
No sugar added dark chocolate.
Sweetening agent:
Maltitol.

*Lenten product.
*Gluten Free.
NO SUGAR ADDED DARK CHOCOLATE
sokolata-xwris-zaxari Contains:
No sugar added milk chocolate.
Sweetening agent:
Maltitol.

*Gluten Free.
NO SUGAR ADDED MILK CHOCOLATE
sokolata-xwris-zaxari Contains:
Dark chocolate and almonds.
Sweetening agent:
Μaltitol.

* Lenten product.
DARK CHOCOLATE WITH ALMONDS, NO SUGAR ADDED *
sokolata-xwris-zaxari Contains:
Milk chocolate and almonds.
Sweetening agent:
Μaltitol.

* Lenten product.
MILK CHOCOLATE WITH ALMONDS, NO SUGAR ADDED *
sokolata-xwris-zaxari Contains:
High-quality praline, no sugar added.
Sweetening agent:
Maltitol.

PRALINE NO SUGAR ADDED
sokolata-xwris-zaxari Contains:
Vrachaki Hazelnut No sugar added. Contains steviol glycosides & maltitol.
VRACHAKI HAZELNUT
sokolata-xwris-zaxari Contains:
Taboo dark chocolate No sugar added. Contains steviol glycosides & maltitol.
TABOO DARK CHOCOLATE
sokolata-xwris-zaxari Contains:
Taboo milk chocolate No sugar added. Contains steviol glycosides & maltitol.
TABOO MILK CHOCOLATE
sokolata-xwris-zaxari Contains:
Lady milk chocolate No sugar added. Contains maltitol.
LADY MILK CHOCOLATE
sokolata-xwris-zaxari Contains:
Lady dark chocolate No sugar added. Contains maltitol.
LADY DARK CHOCOLATE

PRESERVATION INSTRUCTIONS

Chocolate can be easily preserved ―up to one year ― given the appropriate conditions. This includes storage in an odourless environment, since chocolate absorbs odours like a magnet. Controlled moisture conditions are necessary because, when moisture settles upon chocolate’s surface, it alters its appearance. Temperature needs to be stable and up to 20°C. Higher temperatures bring up chocolate fat to the surface which, when frozen, forms white spots. And, although they do not alter its taste or quality, they destroy its appearance. Suggested preserving temperature for wrapped treats with the special sign is 7-8°C in a refregerator, while pralines are best preserved at 18°C in special chocolate displays.