Cassis Cherry

Red fruit

21 days after production date marked on the box.

dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, natural vanilla flavoring), cherry puree, cassis puree, pectin NH, citric acid, balsamic vinegar, preservatives (glucose syrup, dextrose), additive (420 sorbitol), innulin, peanut paste.

Bonbons are best kept at a room temperature of 16°C - 20°C in a dry place away from direct sunlight.

Alternatively, the box of bonbons can be placed into a larger food container and stored in the fresh compartment of the fridge. Before consumption, take the container out and leave the container closed for some time to allow the bonbons to adapt slowly to the room temperature. Mind that a sharp change in temperature may cause bonbons to loose their shine - the taste is normally not affected.

To enjoy them at their best, keep the bonbons at a room temperature to allow the ganache become creamy again.